A new study suggests that consuming protein from animal sources is not linked to a higher risk of death and may even provide some protection against cancer-related mortality.

Published in Applied Physiology, Nutrition, and Metabolism and cited by Science Daily, the research assessed data from nearly 16,000 adults aged 19 and older through the U.S. National Health and Nutrition Examination Survey (NHANES III).

The analysis looked at usual intake of both animal and plant proteins to determine any relationship with overall, cardiovascular, and cancer-related mortality. Results showed no elevated risk from animal protein. Instead, those with higher consumption recorded a modest reduction in deaths tied to cancer.

“There is ongoing confusion about protein intake—its quantity, sources, and long-term health implications. This research provides evidence-based clarity,” said Stuart Phillips, professor at McMaster University’s Department of Kinesiology and study supervisor.

To strengthen reliability, the researchers used advanced statistical tools such as the National Cancer Institute method and multivariate Markov Chain Monte Carlo modelling. These approaches helped capture more accurate long-term dietary patterns and reduce errors from daily fluctuations.

The findings revealed no significant associations between total, animal, or plant protein and overall mortality. When both types were analyzed together, results suggested animal protein may have a slight protective effect, while plant protein’s impact on cancer deaths was minimal.

The study was funded by the National Cattlemen’s Beef Association, which had no role in the research process or publication.