An article in the Guardian newspaper this week (http://www.theguardian.com/science/2014/mar/04/animal-protein-diets-smoking-meat-eggs-dairy) suggests that people under the age of 65 who consume a lot of meat, eggs and dairy foods are four times more likely to die from cancer or diabetes, and could be as harmful as smoking. This is based on the outcomes of a US study which found that middle-aged people who consume high protein diets, where the protein comes from animal sources, tended to die younger. Interestingly, the study found that for the over-65s, the reverse is true – high animal protein diets actually reduced the risk of death. Protein from plant and fish sources fared much better.

Before you start emptying your fridges and freezers however, please note this message represents the findings of only one study that has been widely reported in the media. Food intake for those taking part in the study was measured for one-day only, cause and effect is far from clear, and many commentators have stated that the comparison with smoking is unhelpful and incorrect. As the NHS point out (http://www.nhs.uk/news/2014/03March/Pages/high-protein-diet-may-be-harmful-for-middle-aged.aspx), “we need to eat protein, we do not need to smoke”. Visit the NHS link to see a more comprehensive review and critique of this study.

Meanwhile, another longitudinal study carried out across Europe reported on the BBC (http://www.bbc.co.uk/news/health-21682779), appears to be far more useful and valid. It concluded diets high in processed meats are linked to cancer, cardiovascular disease and early death, possibly due to the added salt and chemicals used to preserve the meat. Other research reported on the BBC last year (http://www.bbc.co.uk/news/health-17345967) indicates that diets high in red meat increases the risk of death from cancer and heart problems.

The message seems clear as evidence piles up – moderation! Avoid consuming diets high in red meat and processed meat and possibly avoid high-protein diets (if these findings are verified by subsequent research). Choose leaner cuts of meat, trim visible fat and use healthier cooking methods such as grilling. Other suggestions include varying protein sources to include fish, poultry, beans, pulses and lentils.