Vegetables could be the fountain of youth, new study shows

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In a new study, researchers found that plant protein is better than animal protein for people’s health and longevity.

These findings have important public health implications as intake of plant protein can be increased relatively easily by replacing animal protein and could have a large effect on longevity.

The research was conducted by a team at the Tehran University of Medical Sciences.

Diets high in protein from plants—such as legumes (peas, beans and lentils), whole grains and nuts—have been linked to a lower risk of diabetes, heart disease and stroke, while diets high in animal protein have been linked with a number of health problems.

However, there have been conflicting findings on the association between different types of proteins and the risk of early death.

In the study, the team analyzed 32 studies that examined the risk of death from heart disease, cancer and any cause in adults aged 19 and older.

During a follow-up of up to 32 years, just over 113,000 deaths occurred among more than 715,000 participants in the studies.

The team found a high intake of total protein was linked to a lower risk of all-cause death.

Consumption of plant protein was linked to an 8% lower risk of death from any cause and a 12% lower risk of death from heart disease.

Consumption of animal protein was not strongly linked to the risk of death from heart disease or cancer.

In addition, data from 31 of the studies showed that an additional 3% of energy from plant proteins a day was associated with a 5% lower risk of death from any cause.

The team says possible reasons for the beneficial effects of plant proteins include lower blood pressure, cholesterol and blood sugar levels, which might help reduce the risk of conditions such as heart disease and type 2 diabetes.

The study results strongly support the existing dietary recommendations to increase consumption of plant proteins in the general population.

One author of the study is Ahmad Esmaillzadeh, a professor of nutrition at Tehran University of Medical Sciences.

The study is published in BMJ.

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