Historical research may protect meat from cancer

The study, published in Applied physiology, nutrition and metabolismand Data analysis of approximately 16,000 adults between 19 years and over using the NHAMES III.

The researchers studied the amount of animal protein and plants that usually consumes and whether these patterns are related to the risk of death from heart disease, cancer or any cause.

They found no increased risk of death associated with increased animal protein. In fact, the data showed a modest but significant decrease in cancer -related deaths among those who took more animal protein.

“There is a lot of confusion about protein-how much it must be eaten, its type and what it means to health in the long run. This study adds clarity, which is important to anyone trying to make enlightened evidence based on what they eat,” explains Stewart Phillips, a professor and head of the action department at McMaster University, who supervises the research.

To guarantee reliable results, the team used advanced statistical methods, including the NCI method and Markov Monte Carlo (MCMC) multi -variable, to estimate long -term eating and reduce the measurement error.

“It was necessary to use our analysis the most striking gold standard methods to assess the usual risks of deaths and deaths. These methods allowed us to calculate the fluctuations in eating daily protein and provide a more accurate picture of long -term eating habits,” says Phillips.

The researchers have found no connections between the total protein, animal protein, vegetable protein, and the risk of death from any cause or cardiovascular disease or cancer. When both vegetable and animal protein were included in the analysis, the results remained consistent, indicating that vegetable protein has a little effect on cancer deaths, while animal protein may provide a small preventive effect.

Monitoring studies like this cannot prove the cause and the result; However, it is valuable to determine the patterns and associations in the adult population. Besides contracts of clinical trials, the results support the inclusion of animal proteins as part of a healthy diet.

“When all of the observed data and clinical research are considered, it is clear that both protein foods for animals and plants enhance health and longevity,” says lead researcher Yani Papanicolao, MPH, President, Food Strategies.

This research was funded by the National Cow League (NCBA), a contractor for cow meat examination. NCBA did not participate in the design and data collection and analysis or publish the results.