Eating meat could protect against death related to cancer, the study suggests

Eating more meat could be beneficial for the body, it suggests a new study.

Recent research at the McMaster University of Canada revealed that animal foods are not linked to a higher risk of death.

The study discovered that animal proteins could also offer cancer -related mortality benefits, according to a university press release.

Red meat can help your mood if it is part of a healthy and balanced diet, it suggests a study

The researchers analyzed data from almost 16,000 adults, 19 years or older, considering how much animal and plant protein typically consumed.

They also examined whether these diet patterns were associated with a risk of dying from causes such as heart disease and cancer.

The results did not reveal a greater risk of death in association with eating more animal proteins.

The data also showed a “modest but significant reduction” in cancer -related mortality.

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According to the study, no associations between total protein, animal protein or plant protein and the risk of death for any cause were found.

But when the vegetable and animal protein were analyzed, the results “remained consistent”, which suggests that the plant protein has a “minimum impact on cancer mortality, while animal protein can offer a small protective effect.”

The findings were published in the magazine Applied Physiology, Nutrition and Metabolism.

“Combined with decades of evidence of clinical trials, the findings support the inclusion of animal proteins as part of a healthy dietary pattern,” said the press release.

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The research supervisor Stuart Phillips, professor and president of the Department of Kinesiology at McMaster University, commented in the same launch that there is “much confusion about proteins”, including how much and what kind of eating, and what does he imply for long -term health.

“This study adds clarity, which is important for anyone who tries to make informed decisions based on evidence about what they eat,” Phillips wrote.

“It was imperative for our analysis to use the most rigorous standard methods to assess the usual risk of intake and mortality,” he continued.

“These methods allowed us to account for fluctuations in daily protein intake and provide a more precise image of long -term eating habits. “

The principal researcher Yanni Papanikolaou, president of nutritional strategies, also commented that when both observation and clinical research data is considered, “it is clear that animal and plant protein foods promote health and longevity.”

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News Digital contacted study researchers to comment.

This research was funded by the National Association of Beef of Livestocks (NCBA), although the researchers said that NCBA “was not involved in the design of the study, collection and data analysis or the publication of the findings.”