A recent global study conducted by experts at the University of Sydney has revealed an interesting correlation between plant-based protein consumption and longer adult life expectancies. The study, published in Nature Communications, analyzed food supply and demographic data from 101 countries between 1961 and 2018 to determine the impact of protein sources on longevity.
Lead by Dr. Alistair Senior and Ph.D. candidate Caitlin Andrews from the Charles Perkins Center, the study found that countries with higher consumption of plant-based proteins, such as chickpeas, tofu, and peas, had longer adult life expectancies. The researchers corrected the data for population size and wealth to compare the effects of plant-based versus animal-based protein consumption on life expectancy.
The results showed a mixed picture, with animal-based proteins like meat, eggs, and dairy lowering rates of infant mortality in children under five. However, for adults, plant-based proteins were associated with increased overall life expectancy. Countries with higher availability of plant-based proteins, such as India, had longer life expectancies compared to countries with higher consumption of animal-based proteins, like the U.S.
Eating high levels of animal-based protein, especially processed meat, has long been linked to chronic conditions such as cardiovascular disease, type 2 diabetes, and certain types of cancer. On the other hand, plant proteins have been associated with a lower risk of chronic diseases and mortality rates. Studies have shown that plant-based diets have contributed to the longevity of some of the most long-lived communities on the planet.
Lead investigator Dr. Senior emphasized the importance of understanding the impact of protein sources on human health and the environment. As eating habits change and countries look to decarbonize, the source of protein in our diets becomes increasingly important. The knowledge that plant-based protein is linked to a longer life not only benefits individual health but also the health of the planet.
In conclusion, the study highlights the significance of plant-based proteins in promoting longevity and reducing the risk of chronic diseases. As we continue to explore sustainable food choices, incorporating more plant-based proteins into our diets may not only benefit our health but also contribute to a healthier planet.
For more information, you can refer to the study published in Nature Communications titled “Associations between national plant-based vs animal-based protein supplies and age-specific mortality in human populations.”
