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.
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The study analysed two large groups of patients in the USA – totalling 131,342 individuals – who were followed for up to 32 years and provided detailed information about their diets and lifestyle.
Study participants fill out health questionnaires every two years, including what they’re eating, how much, and how often.
It should be noted that the study is not a trial and it has not established a causal relation between intake of protein and risk of death, meaning that animal protein itself may not necessarily increase risk of death. While a steak and a burger every now and again aren’t going to kill you, necessarily, you should consider eating more plant-based proteins (like beans, nuts, and seeds), fish, and chicken that aren’t almost as high in saturated fat and calories as red meat.
“Substitution of plant protein for animal protein, especially from processed red meat, may confer substantial health benefit, ” the study’s author Mingyang Song said in the study. Protein from plants, fish or chicken, they had a lower mortality rate.
In the largest meta-analysis of its kind, researchers analyzed over 30 years-worth of data and more than 3.5 million people. In that time, there were 36,000 deaths among the participants – 13,000 from cancer, 9,000 from cardiovascular disease and 14,000 from a mix of causes.
The study suggests that the protein sources can have a significant impact on human health.
A recent study suggests that red meat, be it processed or unprocessed, boosts the risk of early death when it is not consumed in moderation. About 12% reduction in death risk was observed when the same amount of unprocessed red meat and or eggs was replaced with equivalent amounts of plant protein.
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The concern in processed meat is ingredients, such as saturated fat, sodium, nitrites and certain carcinogens that are formed during cooking.
