Plant-based protein is linked to a longer life, research reveals. Meat or veg?

A global study by researchers at the University of Sydney reveals that nations consuming higher amounts of plant-based proteins—like chickpeas, peas, and tofu—tend to have longer adult life expectancies. Published in Nature Communications, the research analyzed food supply and demographic data from 101 countries between 1961 and 2018, adjusting for factors like wealth and population size. The findings suggest a complex relationship between protein sources and health. Diets rich in animal-based proteins and fats, such as meat, eggs, and dairy, were linked to lower infant mortality. In contrast, plant-based protein intake correlated with increased longevity in adults. Countries like India, with more plant protein availability, showed longer life expectancy than those with high animal protein supply, such as the US. The study aligns with existing evidence linking animal proteins to chronic illnesses, while plant proteins are associated with reduced disease risk and mortality. These insights are vital for shaping health-conscious and sustainable dietary choices.

21-04-2025

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