Plant protein shown to boost life expectancy

By Noli Dinkovski

- Last updated on GMT

Study: switching between 15g and 19g of animal protein can significantly cut the risk of early death
Study: switching between 15g and 19g of animal protein can significantly cut the risk of early death
Replacing meat with plant-based sources of protein significantly increases life expectancy, according to a decades-long study in the US.

The report, which examined the effects of different sources of protein, showed that exchanging just a small amount of processed red meat for plant protein cut risk of early death by 34%.

Switching between protein

Researchers at Harvard Medical School and Massachusetts General Hospital found that switching between 15g and 19g of animal protein – the equivalent of a single sausage for nuts, pulses or legumes – significantly cut the risk of early death.

Meanwhile, substituting eggs for plant protein lead to a 19% reduction in death risk.

Higher intake of meat

The research also found a 10% higher intake of meat was associated with a 2% higher mortality rate and an 8% higher chance of cardiovascular death.

The study followed more than 130,000 people for 36 years, monitoring their diet, lifestyle, illness and mortality.

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