The association between dietary total, animal and plant protein and macronutrient substitution; and the risk of all-cause, cardiovascular or cancer mortality in the Golestan cohort study.
Toorang F, Sasanfar B, Sharafkhah M, Boffetta P, Poustchi H
Plant Based Diet
Every bean plant, lentil row, or nut tree you tend in your garden is producing the kind of protein a massive 15-year study found associated with lower mortality risk — a compelling reason to expand your edible landscape beyond meat-centered thinking.
Researchers tracked 43,000 people's eating habits and deaths over 15 years and found a clear pattern: those who ate more protein from animals had a slightly higher chance of dying, especially from heart disease. People who got more of their protein from plants had a lower risk of dying overall. The research suggests that shifting even some of your protein toward plant sources — beans, lentils, nuts, seeds — could make a real difference for long-term health.
Key Findings
Animal protein intake was linked to higher all-cause mortality (HR 1.01 per 10g) and CVD mortality (HR 1.02 per 10g) over 15 years in 43,050 adults.
Plant protein intake was associated with reduced all-cause mortality risk (HR 0.97 per 10g), with stronger protective effects seen in women and rural participants.
Substituting animal protein with carbohydrates or fat was associated with lower total and cardiovascular mortality risk.
chevron_right Technical Summary
A 15-year study of over 43,000 adults in Iran found that eating more animal protein was linked to a modestly higher risk of dying from heart disease, while eating more plant-based protein was associated with a lower overall risk of death. A balanced diet leaning toward plant protein sources appears to support longer life.
Abstract Preview
Dietary protein is essential for health, yet its association with mortality risk across various causes remains unclear. This study examines the associations between total, animal-, and plant-based ...
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