There’s been a lot of debate about whether eating more protein, especially from animal sources,
shortens or extends our lifespan. A new analysis of NHANES data found no link between animal
or plant protein intake and overall or cardiovascular mortality. In fact, animal protein showed a
modest protective effect against cancer mortality, while IGF-1 (a hormone often tied to cancer
risk) wasn’t associated with mortality at all. This was a large, carefully adjusted U.S. dataset, but
it still relied on self-reported food intake, which can introduce bias. It also contradicts the large
body of prior research suggesting higher protein intake raises mortality—reminding us just how
complex nutrition science is. My take is this: The study provides additional evidence that protein
itself may not be harmful, and in some cases (like maintaining muscle and resilience as we age)
it might be helpful for healthy aging. What matters most is quality: grass-fed, wild, whole-food
proteins have a very different impact than factory-farmed meats and ultra-processed varieties.
The takeaway? Don’t fear protein. Focus on clean, nutrient-dense sources, and remember that
context always matters.