Replacing Animal Protein With Plant-Based Protein Lowers Risk of Death From Cancer and Heart Disease
Replacing animal protein with plant-based protein lowers the risk of death from cancer and heart disease, according to a study published online in JAMA Internal Medicine. Researchers followed the diets of more than 70,000 participants from the Japan Public Health Center–based Prospective Cohort and tracked protein intake and mortality. Replacing animal protein, including processed meats, with plant-based protein lowered the risk of death from cardiovascular disease and cancer. The authors note intake of plant-based protein from foods such as vegetables, legumes, and grains may provide long-term health benefits, including improvements in weight, blood pressure, and insulin resistance when compared to consumption of protein from red or processed meats.