A major US study finds that replacing dietary animal proteins with plant proteins reduces mortality, especially for those with other risk factors
The study -- the largest of its kind to date -- took data on 131,000 individuals, collected over more than 20 years, and looked for correlations between the types of protein eaten and the incidence of death.
It found that people who had high intakes of plant protein were less likely to die prematurely than those with high intakes of animal protein. Red and processed meat were the animal proteins most strongly correlated with negative outcomes. The correlation was most marked in people with at least one other risk factor, such as obesity or high alcohol consumption.
The study was published in the journal JAMA Internal Medicine. Read the abstract here, and find out how Sustain campaigns for healthier diets here.
Published Sunday 14 August 2016
Sustain: Sustain The alliance for better food and farming advocates food and agriculture policies and practices that enhance the health and welfare of people and animals, improve the working and living environment, enrich society and culture and promote equity.
