Raw Feeding Myths Busted: What the Science (And Your Cat) Really Say

Is raw food dangerous? And what if my cat refuses to eat it? These are some of the most common concerns around raw feeding. However, when we look closely at the science and feline biology we find that many of these worries are not as justified as they might seem.

This article offers a reassuring and educational perspective, based on scientific studies, clinical observations and a deeper understanding of what cats really need.

Myth 1: Raw food is dangerous

It is true that raw food can contain bacteria such as Salmonella and other potentially harmful pathogens, especially if it is handled or stored improperly. But this does not mean that raw feeding is inherently dangerous.

Studies from research groups like DogRisk at the University of Helsinki have shown that, under hygienic conditions, the actual risk of illness from raw food is very low [1]. Other data show that owners who feed raw do not report higher rates of disease compared to those who feed kibble, as long as they follow good food safety practices [2].

It is also important to remember that processed foods are not risk-free. Many dry and canned pet foods have been recalled due to contamination with Salmonella, moulds, or heavy metals [3]. Dry food that is poorly stored can become infested with mites, go rancid, or lose essential nutrients such as omega-3 fatty acids.

So the real issue is not whether the food is raw or cooked, but how it is formulated, handled, and stored.

Myth 2: Raw diets are not balanced

This myth also requires nuance. It is certainly true that an unbalanced raw diet can create nutritional imbalances, especially in calcium, phosphorus or trace minerals.

However, the problem goes far beyond raw feeding. Even commercial pet foods that are labelled as “complete” often fail to meet the recommended nutritional levels. A study in the UK that analysed 177 commercial pet foods found that only 6% of the wet foods and 38% of the dry foods met all the essential mineral requirements set by FEDIAF [4].

The truth is, creating a nutritionally complete and balanced diet is much more complex than simply matching a theoretical standard which, by the way, can also be questioned in terms of its biological relevance. In our own human diets, we do not measure every micronutrient daily to ensure “completeness.” Other factors such as bioavailability, digestive absorption, the form in which the nutrient is presented (raw, cooked, processed), and the individual’s health status or microbiome play a crucial role.

Therefore, a species-appropriate diet is not only about reference tables, but also about how the food interacts with the animal’s biology and real needs.

Myth 3: Cats won’t eat it

This claim often arises, but it reflects more about the cat’s environment than about their true instincts.

Food neophobia (the refusal of unfamiliar foods) is common in indoor cats raised on highly consistent feeding routines. These cats rely on predictability, and novelty can feel threatening [5].

But this behaviour is not an innate feature of feline biology, it is a learned response. In outdoor or feral conditions, where survival depends on what the cat can hunt or scavenge, variety is the norm. No cat turns down a pigeon or a squirrel because it seems “new.”

So it is not fair to say that cats are neophobic by nature. Most cats accept raw food quite well, as long as the transition is gradual and the environment supports exploration and safety.

Myth 4: Benefits are not proven

Here we must be clear: there are documented benefits, and there are studies. One of the earliest and most cited is the work of Francis Pottenger, who compared groups of cats fed raw meat versus cooked meat. His results showed significant differences in bone development, reproduction, general health and longevity [6].

More recently, several studies have confirmed that raw-fed cats tend to have more diverse gut microbiota, better stool quality, and fewer digestive problems [7]. These changes are not superficial, they suggest deeper effects on metabolism and immunity. For example, raw diets have been associated with increased levels of beneficial short-chain fatty acids like butyrate, which support intestinal and immune health.

In human nutrition, the link between diet and inflammation is well-established. Natural, minimally processed diets rich in essential fats and bioavailable nutrients reduce inflammatory markers such as CRP and interleukin-6 [8]. While similar studies in cats are still limited, the physiological principles are comparable.

The idea that raw feeding is “only anecdotal” ignores the many lines of evidence available—from historical experiments to modern studies of microbiota and digestion. The benefits are there; what is missing is more funding and large-scale research.

So, what can we take from this?

It is not about saying that all raw diets are good and all kibble is bad. It is about making informed choices, guided by the cat’s natural biology (as an obligate carnivore), the actual quality and composition of the food, the individual animal’s needs, and the physical and emotional environment in which the cat lives. A well-formulated raw diet, handled safely and adapted to the individual cat, is not only safe, it can be genuinely beneficial. It is time to leave fear behind and take a closer look at what our cats truly need.

References

• Uusitalo et al. (2017). DogRisk Project, University of Helsinki
• Davies et al. (2019). Raw diets for dogs and cats: a review. Journal of Small Animal Practice
• FDA recalls (2023–2025), Mid America Pet Food, Blue Ridge Beef
• Davies F. et al. (2017). Mineral analysis of pet foods in the UK. Scientific Reports
• Bradshaw J. et al. (2000). Neophobia and dietary experience in the domestic cat. Applied Animal Behaviour Science
• Pottenger F.M. (1946). Symptoms produced by cooked versus raw meat diets in cats. Pottenger’s Cats Study
• Masuoka H. et al. (2017). Fecal microbiota and diet in cats fed raw meat. Journal of Veterinary Medical Science
• Minihane A.M. et al. (2015). Inflammation-modulating effects of dietary components in humans. British Journal of Nutrition