Meat doesn’t increase cancer risk—it might even reduce it

Meat eaters aren’t more likely than vegetarians to get cancer.

In fact, meat may have a slightly protective effect, say researchers from McMaster University who carried out a major review of protein and its role as a carcinogen.

The researchers analysed the diets and health of around 16,000 people and the amount of animal and plant protein they consumed to see whether their diets increased the risk of heart disease, cancer or premature death from any cause.

Although earlier research had suggested that a vegetarian diet lowered the risk of chronic disease, the McMaster researchers said that protein didn’t increase the risk, and it didn’t matter if the protein came from plant or meat.  If anything, meat offered ‘modest’ protection.

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