For years, meat has been positioned as a key concern in the field of nutrition, blamed for shortening lifespans, fuelling cancer, and clogging arteries. Plant protein, in contrast, has been paraded down the health red carpet as the best for longevity. But a new study says otherwise. The case against animal protein looked convincing: previous studies tied red meat consumption to cancer deaths, supposedly through the hormone IGF-1 (insulin-like growth factor 1), which has been linked to higher cancer risk. Meanwhile, beans, nuts, and lentils basked in praise, appearing to lengthen lives and lower disease risk.But according to research published in the journal Applied Physiology, Nutrition, and Metabolism, those assumptions might not hold up in court anymore. Three researchers from Canada and the United States sifted through decades of nutritional data, and what they found could rewrite a big chunk of dietary dogma.What The Study Says Contrary to what many of us have been told, the study discovered no evidence that eating animal protein raises your chances of dying from cancer, heart disease, or even from any cause at all.Even more surprising, they found a “small but significant” protective effect of animal protein against cancer-related deaths. Yes, meat, often demonised as the problem, appeared to offer a shield, not a sword.On the other hand, plant protein, which has been championed for its apparent health perks, did not demonstrate the magical life-extending benefits past studies suggested.Same Rules Apply, Whatever Your AgeThe findings stood firm regardless of age. Whether the participant was a sprightly 20-year-old or in their seventies, the impact of protein type on mortality did not budge.What did emerge as genuine risk factors? No surprises here: smoking, sedentary behaviour, and ageing itself. In other words, a sausage might not do you in, but a cigarette habit just might.A Hormone Under SuspicionEarlier research that condemned animal protein leaned heavily on the IGF-1 theory. The logic was straightforward: animal meat elevates IGF-1 levels, and higher IGF-1 has been linked with certain cancers. Case closed.Except it was not. The new study points out that IGF-1 is a slippery suspect. Its connection with cancer risk has not held up consistently, and hormone levels alone are not reliable markers for predicting chronic disease. In fact, the relationship between IGF-1 and age-related illnesses is “nonlinear”, meaning more or less of it does not straightforwardly equal more or less disease.The Fine PrintOf course, no study is without caveats. The researchers drew on NHANES III survey data from 1988 to 1994, looking at adults aged 19 and older. That means their conclusions were based on dietary recall rather than direct biological measurements. They admit more nuanced research, particularly using biomarkers, is needed to fully understand how different proteins affect long-term health.The Bigger Picture on MeatAnimal protein may carry nutrients plant sources cannot easily replace — vitamin B12, for one. But the real problem of the meat world may not be the protein itself but the processing. Sausages, salami, and other highly processed meats are often loaded with saturated fat and sodium, which have well-documented links to heart disease and hypertension.What It Means for Your PlateThis research does not suggest that plant protein is useless or that meat is suddenly a superfood. What it does say is that protein, whether from plants or animals, may not be the health battleground we have been led to believe. The real key might be balance, along with lifestyle choices that science repeatedly confirms matter most: staying active, not smoking, and eating a varied diet.
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