The consumption of protein has become a growing focus for many Americans, leading to an increase in protein-enriched products and higher per capita meat consumption. A study indicated that U.S. meat consumption rose from 109 kg to 117 kg per capita between 2018 and 2023, with projections to reach 122 kg by 2027.
Food journalist Elizabeth Dunn discussed the health implications of increased meat intake. Dunn stated that extensive, reputable studies over decades indicate a correlation between higher meat consumption and increased risks of cancer, diabetes, and all-cause mortality, particularly with diets high in red or processed meats.
Dunn expressed particular concern about the rise of meat sticks, a fast-growing snack category driven by the protein trend. She highlighted that processed meats are classified as Group 1 carcinogens by the World Health Organization, meaning they are known to cause cancer in humans.
Dunn advised that the average American likely meets their daily recommended protein intake without needing supplements. For those seeking more protein, she recommended prioritizing whole foods over processed alternatives. Dunn emphasized that a variety of foods contain protein, making it accessible even for those who do not consume meat. She noted that vegetarians can meet their protein needs by eating diverse plants. Examples include spinach (five grams per cup), raw peas (eight grams per cup), and wild rice (six grams per cup). Whole grains, oats, and seeds like hemp and chia are also significant protein sources.
Dunn's recommendations suggest that while protein is important, individuals should focus on obtaining it from whole foods and be mindful of the health consequences associated with excessive processed and red meat consumption.