Sunday 31 Aug/2025 – 07:11 AM
A new study revealed that meat does not lead to a deterioration of the average life expectancy, but rather that in some cases it reduces the risk of a person’s death in cancer.
Eating meat reduces the risk of cancer
According to the Health and Me website, it was known for several years the consumption of animal meat with an increase in the risk of death by cancer and cardiovascular diseases, while vegetable protein was built to reduce these risks and provide other health benefits, but a new study indicates that these established beliefs may have no basis.
The study was published in the Journal of Applied Physiology, Nutrition and Metabolism, where three scholars from Canada and America cooperated to investigate the real influence of animal and plant protein on deaths caused by cancer, cardiovascular disease or all reasons.
The study did not find any connection between any of the two types of protein and an increase in the risk of death with all its causes or the death associated with cardiovascular disease, however, it revealed a small, but important preventive effect against the death associated with cancer from animal protein.
These results were based on the quantities of regular consumption, and they did not change according to the ages of the participants, and the study confirmed that smoking, age and inactive lifestyle are risk factors for death in all their causes.
