Lose animal proteins for a longer life
SWOPPING sausages and eggs for lentils and nuts could add years to your life, a major study suggests.
Scientists found eating less protein from animal sources such as red meat and dairy products, and increasing plant proteins from cereals, beans and soya, substantially reduces death rates.
Mortality from heart disease fell 12 percent, and deaths from all causes fell by 10 percent, for every 3 percent increase in calories from plant protein, the researchers found.
In contrast, raising the animal protein share of calories by 10 percent led to an 8 percent greater chance of dying from a heart problem and 2 percent higher risk of death overall.
The scientists, from Massachusetts General Hospital, based their findings on health and diet records from 131 342 people, who were tracked for three decades.
Replacing processed red meat with vegetables, nuts and cereals saw the biggest drop in death rates, at 32 percent. Replacing eggs with plant protein led to a 19 percent reduction in death risk, and swopping out unprocessed red meat saw a 12 percent drop.
Animal protein foods include all types of meat, fish, eggs and dairy products such as milk and cheese.
Plant sources of protein include cereals, beans, nuts, legumes, soya and bread. Lead scientist Dr Mingyang Song said: “While previous studies have primarily focused on the overall amount of protein intake – which is important – from a broad dietary perspective, the particular foods that people consume to get protein are equally important.
“Our findings suggest people should consider eating more plant proteins than animal proteins, and when they do choose among sources of animal protein, fish and chicken are better choices.” The research, published in the journal Jama Internal Medicine, found the link to animal protein was highest in people who were obese, had a history of smoking, drank heavily, and did little exercise.– Daily Mail