When it comes to protein consumption, there is no doubt that animal meat is the most popular choice. Between poultry, beef, pork, and other accessible meat sources, it makes sense for non-vegetarians to equate protein intake with animal protein. According to a recent study, however, consumption of plant-based protein was associated with a lower risk of mortality—which means you might have to take a new approach when deciding what stays and what goes during your next fridge cleanout. 

The study, published in Nature Communications, found that high intake of animal-based protein (ABP), including processed and unprocessed red meats, was linked to an increased risk of chronic disease. Plant-based protein (PBP), like legumes, nuts, and other whole grains, was associated with a lower risk of mortality caused by chronic disease. “Researchers have proposed that a predominantly plant-based diet is one of the key common denominators contributing to the extended vitality and longevity observed in long-lived communities, also known as ‘blue zones’,” the study notes. Although further research needs to be done on this connection, scientists were able to see a significant nutritional improvement from ABP to PBP.

The Link Between Protein and Longevity

To identify the link between protein consumption and longevity, researchers analyzed the association between age-based mortality, total national macronutrient distribution, and protein substitution. Their dataset included the per capita daily food supply, along with a demographic breakdown, of 101 countries from 1961-2018. Those who thrived in early life were found to consume higher ABP and fat supplies, whereas those who thrived in their later life consumed higher PBP and fewer fat supplies.

The study also notes that it aimed to reflect national availability of food and nutrients, since access to different protein sources varies. Regions with a higher distribution and convergence of ABP to PBP included North America, East and West Europe, Argentina, Hong Kong, and New Zealand, while regions with predominantly PBP diets included Central and South America, Japan, South Korea, and Taiwan. Total protein supplies continue to grow over time and can be largely attributed to an increased distribution of ABP. 

While researchers found that plant-based protein is linked to increased longevity, the study notes that inefficient food systems, food waste, and other intervening factors should be considered before making more conclusive observations. “This distinction is important as it highlights the broader availability of nutrients rather than specific consumption behaviours, and the possibility of unaccounted for confounding variables should be considered.”