Meat or veg? Plant-based protein is linked to a longer life

A recent global study conducted by experts at the University of Sydney has revealed that countries with higher consumption of plant-based proteins, such as tofu, chickpeas, and peas, tend to have longer adult life expectancies. The study, published in Nature Communications, analyzed food supply and demographic data from 101 countries between 1961 and 2018 to understand the impact of protein consumption on longevity.

Lead by Dr. Alistair Senior and Ph.D. candidate Caitlin Andrews, the research team found that a diet rich in plant-based proteins was associated with increased life expectancy in adults. While animal-based proteins were beneficial for reducing infant mortality rates, plant-based proteins showed a positive effect on overall life expectancy for adults.

The study compared the food supply data of different countries, correcting for population size and wealth disparities. Countries with higher availability of plant-based proteins, such as India, were found to have longer life expectancies compared to countries with a higher consumption of animal-based proteins, like the U.S.

The research also highlighted the health implications of consuming animal-based proteins, particularly processed meats, which have been linked to chronic conditions such as cardiovascular disease, type 2 diabetes, and certain types of cancer. In contrast, plant proteins, including legumes, nuts, and whole grains, have been associated with a lower risk of chronic diseases and overall mortality rates.

Dr. Senior emphasized the importance of understanding the impact of protein sources on human health and the environment. As dietary habits evolve and countries aim to reduce carbon emissions, the choice of protein sources becomes crucial. The study findings support the idea that plant-based proteins not only promote longer life expectancy but also contribute to environmental sustainability.

The research paper, titled “Associations between national plant-based vs animal-based protein supplies and age-specific mortality in human populations,” is available in Nature Communications for further information. The University of Sydney conducted the study, shedding light on the benefits of plant-based proteins for human health and longevity.