Eating plant-based protein instead of animal protein reduces the risk for early death, according to a study published in JAMA Internal Medicine. Researchers compared protein intake and mortality rates of participants in the US National Institutes of Health–AARP Diet and Health Study. Those who ate more plant-based protein reduced their overall risk for death when compared to those who ate less plant-based protein. Results showed replacing 3% of animal protein with plant-based protein from foods such as bread, cereal, and pasta reduced the risk of death from heart disease by up to 12%. These associations were strongest when it came to replacing protein from eggs and red meat with plant protein. These findings support previous research that shows that plant-based protein sources promote better health and longevity.