In a new study, researchers found plant protein from tofu or beans may help people live longer.
They found getting daily protein from plants instead of animals appears to reduce the overall risk of early death.
The research was conducted by a team at the National Cancer Institute.
In the study, the team analyzed dietary data from more than 237,000 men and 179,000 women gathered between 1995 and 2011 as part of a long-term study on eating patterns and health.
The protein made up about 15% of people’s daily diet, with 40% coming from plants and 60% from animals.
During 16 years of follow-up, a pattern emerged where plant protein intake appeared to reduce the risk of early death.
Every 10 grams of plant-for-animal protein swapping per 1,000 calories resulted in a 12% lower risk of death for men and 14% for women.
Every 3% of a person’s daily energy intake coming from plant protein instead of animal protein reduced a person’s risk of premature death by 10%.
The results were particularly strong when people swapped plant protein for eggs (24% lower risk in men and 21% lower risk in women) or red meat (13% lower risk in men, 15% in women).
The findings provide evidence to support the favorable role for plant-based diets in the prevention of cardiovascular disease mortality, and that modifications in choices of protein sources may influence health outcomes and longevity.
The team says there are many reasons why choosing plant protein over animal protein could help extend lifespan.
Meat protein tends to come with higher levels of saturated fat, cholesterol, sodium, and other nutrients that aren’t very good for health.
On the other hand, plant proteins come with loads of fiber, antioxidants, vitamins, and minerals.
The researchers also say that there might be something specific about the amino acids formed from the breakdown of animal-based protein that could cause arteries to grow harder or inflammation to occur.
Animal protein also could affect the health of people’s gut bacteria.
One author of the study is Jiaqi Huang, a postdoctoral fellow at the U.S. National Cancer Institute.
The study is published in JAMA Internal Medicine.
Copyright © 2020 Knowridge Science Report. All rights reserved.
