Researchers find that replacing processed red meat with plant protein can lower risk of death by 33 percent.
Newly released findings from a 32-year longitudinal study published in the scientific journal Jama Internal Medicine indicates that eating plant-based proteins instead of meat dramatically decreases people’s risk of death and heart disease. Researchers tracked the dietary habits of more than 130,000 people, some for as many as 32 years, and found that for every three percent of calorie intake, the mortality risk was one-third lower for those who ate plant-based proteins versus subjects who ate processed red meat. In addition, every three percent increase in calories from plant protein was linked with a 10 percent reduced risk of death from any cause. “Overall, our findings support the importance of the sources of dietary protein for long-term health outcomes,” lead researcher Mingyang Song said.