Longer Life with Plant Protein? Scientists Have No Doubts

An international study involving 101 countries has shown that people live longer where they eat more plant protein. Experts from the University of Sydney analyzed 60 years of data on diet and life expectancy. The results clearly indicate: tofu and lentils are healthier than meat, at least for adults.

Researchers from the Charles Perkins Centre at the University of Sydney analysed data from 1961 to 2018 for 101 countries. They took into account both the availability of plant and animal proteins, as well as demographics, wealth levels and population size. The results? Countries with a dominant plant-based diet – such as India and Indonesia – had significantly higher adult life expectancy than, for example, the US or Argentina, where meat reigns supreme.

As study author Caitlin Andrews said:

The analysis revealed an interesting contrast: in children up to the age of 5, higher consumption of animal protein, such as meat, eggs and dairy products, reduced infant mortality. In adults, however, the effect was the opposite – it was plant protein that had a beneficial effect on lifespan.

It has been known for years that too much meat, especially processed meat, is linked to heart disease, type 2 diabetes and some cancers. Plant-based alternatives like lentils, nuts and whole grains not only reduce the risk of these diseases, but can also prolong life.

It is not without reason that the most famous longevity communities – in Okinawa, Ikaria, and Loma Linda – base their diets on plants.

Dr Alistair Senior emphasises that “knowing that plant protein is associated with longer life is really important as we consider not only how our diet affects our longevity but also the health of the planet.”

In an era of climate change and the growing need to reduce emissions, a plant-based diet is not only a health-promoting choice, but also an ecological one.