Consuming plant-based protein reduces risk of early death from any cause and from heart disease, according to a meta-analysis published in The British Medical Journal. Researchers from Harvard University and Tehran University of Medical Sciences compared animal versus plant-based protein intake and mortality from cancer, cardiovascular disease, and all causes among 32 studies and 715,128 participants. For each additional 3% of calories from plant protein, such as legumes, grains, and soy products, the risk of dying lowers by 5%. Consuming animal proteins did not lower risk of death from heart disease or cancer. The authors suggest replacing animal protein with plant protein for its association with longevity.
Learn more about plant-based diets from study author Walter Willett, MD, DrPH, at the online International Conference on Nutrition in Medicine this August!