> Replacing Meat With Plants Could Add Years to Your Life, According to New Study
A global study led by researchers at the University of Sydney has found that countries with higher consumption of plant-based proteins, such as chickpeas, tofu, and peas, tend to have longer adult life expectancies.
Published in Nature Communications, the research was conducted by Dr. Alistair Senior, PhD candidate Caitlin Andrews, and their team at the Charles Perkins Centre. They analyzed food supply and demographic data from 101 countries between 1961 and 2018. To ensure accuracy, the data was adjusted for factors like population size and national wealth. The goal was to determine whether the type of protein consumed influences longevity.
Eating high levels of animal-based protein, particularly processed meat, has long been linked to a range of chronic conditions such as cardiovascular disease, type 2 diabetes, and certain types of cancer.
Meanwhile, plant proteins – including legumes, nut,s and whole grains – are associated with a lower risk of chronic diseases and overall mortality rates, with studies suggesting that plant-based diets have contributed to the longevity in the most long-lived communities on the planet – Okinawa in Japan, Ikaria in Greece and Loma Linda in California.
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