US Scientists Believe That Replacing Animal Proteins With Plant Ones Prolongs Life
The consumption of plant proteins in food contributes to an increase in life expectancy. This conclusion was reached by a group of researchers from the US National Cancer Institute, who analyzed data from a large group of people aged 50 to 71 years over 16 years. The findings are presented by researchers on the pages of the specialized publication JAMA Internal Medicine.
Using data from 179,068 women and 237,036 men living both in major cities and in the American "hinterland," experts carefully analyzed the diet indicated by respondents and summarized the results. As a result, they revealed a clear trend of increasing life expectancy among older people who prefer foods rich in plant-based proteins over products that were dominated by animal proteins.
Researchers have calculated that older people who consume plant proteins live longer, and their mortality rate is 5% lower than that of their peers who do not dare to reduce the share of meat delicacies in their diet.
In particular, scientists have identified a trend to reduce mortality from cardiovascular diseases among supporters of plant-based food. So, among men, it decreased by 11%, and among women - by 12%.
In search of the most balanced diet for the elderly, scientists concluded that "it is necessary to replace animal proteins with plant-based proteins."
Researchers have noticed that rural residents, who traditionally eat less meat than urban residents, are in better health and are much less likely to suffer from gout, the main cause of which is considered to be the consumption of large amounts of red meat. It is often called the "noble" disease of the aristocracy, which had no dietary restrictions.