Red meat health: Scientists challenge WHO on cancer risk

Red meat health: what the new study says

For years, the World Health Organization has warned that red meat causes cancer. As a result, it recommends limiting intake — and ideally avoiding highly processed meats such as sausage or bacon — based on research linking poor diet to increased cancer risk. However, the latest findings call this into question.

In July 2025, researchers from McMaster University in Canada published a study that strongly challenges current dietary advice. Their analysis of data from the National Health and Nutrition Examination Survey, covering nearly 16,000 adults, examines how protein intake — both animal and plant — relates to mortality from cardiovascular disease and cancer. The results cast new light on how red meat might affect health.

According to the Canadian team, people who consumed more animal and plant protein had lower mortality rates. The scientists argue that animal protein may slightly protect the body against cancer mortality.

“Our data do not support the notion that consumption of protein from specific sources is associated with higher mortality; however, animal protein may have a mild protective effect in the context of cancer mortality. Mortality risk was not associated with circulating IGF-1 in any age group,” the study states.

IGF-1 is a hormone that supports, among other things, tissue repair and growth. In the study in question, no link was found between its blood levels and lifespan.

Read more about Why Your Healthy Diet Isn’t Working: The Hidden Role of Meal Timing

Study limitations: what to know

The researchers looked broadly at all foods that contain animal protein. They did not differentiate between red meat and fish, poultry, eggs, or dairy. Grouping all animal-protein sources together may have captured potential benefits of, for example, fish or dairy, but it does not allow firm conclusions about the safety of red meat itself.

What’s more, the analysis was funded by the National Cattlemen’s Beef Association — an organisation with a stake in promoting beef consumption. In addition, the researchers did not distinguish between processed and unprocessed meat, which also matters greatly for health.

Importantly, the authors did not specify which cancers, exactly, animal protein might protect against. The role of plant protein was also set aside, even though prior, well-documented analyses clearly confirm its health benefits.

For now, the latest Canadian findings are best treated as an interesting data point rather than settled guidance. Above all, they highlight how differently the impact of red meat on health can be interpreted, rather than offering clear instructions for people focused on diet and disease prevention. The debate over red meat health is far from over.

Read this article in Polish: Czerwone mięso może chronić przed rakiem? Naukowcy podważają opinię WHO