Men and women who replaced 3% of their animal protein intake (from red meat, fish, chicken, dairy, eggs) with plant protein were 10% less likely to die during a 26-32 year follow-up according to data from the Nurses’ Health Study and the Health Professionals Follow-up Study.

“Major food contributors to plant protein included bread, cereals, pasta, nuts, beans, and legumes,” the paper notes.

Men and women who replaced 3% of their protein intake from processed red meat with plant protein were 34% less likely to die during a 26-32 year follow-up according to data from the Nurses’ Health Study and the Health Professionals Follow-up Study.

To say this the other way, replacing 3% of plant protein intake with processed red meat was associated with a 52% greater risk of death during follow-up.

Men and women who replaced 3% of their protein intake from unprocessed red meat with plant protein were 12% less likely to die during a 26-32 year follow-up according to data from the Nurses’ Health Study and the Health Professionals Follow-up Study.

To say this the other way, replacing 3% of plant protein intake with unprocessed red meat was associated with a 14% greater risk of death during follow-up.

Men and women who replaced 3% of their protein intake from eggs with plant protein were 19% less likely to die during a 26-32 year follow-up according to data from the Nurses’ Health Study and the Health Professionals Follow-up Study.

To say this the other way, replacing 3% of plant protein intake with egg protein was associated with a 23% greater risk of death during follow-up.

Men and women who replaced 3% of their protein intake from fish with plant protein were 6% less likely to die during a 26-32 year follow-up according to data from the Nurses’ Health Study and the Health Professionals Follow-up Study.

Men and women who replaced 3% of their protein intake from fish with plant protein were 6% less likely to die during a 26-32 year follow-up according to data from the Nurses’ Health Study and the Health Professionals Follow-up Study.

Men and women who replaced 3% of their protein intake from poultry with plant protein were 6% less likely to die during a 26-32 year follow-up according to data from the Nurses’ Health Study and the Health Professionals Follow-up Study.

Replacing 3% of calories from red meat with plant protein was associated with a 12% lower risk of death over 26-32 years according to a recent analysis from researchers from Harvard University.

This is the equivalent of replacing roughly 15-20 grams of protein from red meat with plant protein for people eating a diet containing 1800-2500 calories per day.

A McDonald’s hamburger contains 12 grams of protein.

A quarter-pound hamburger contains 24 grams of protein.

A 9-ounce steak contains 70 grams of protein.

Replacing 3% of calories from processed red meat like sausage, bacon, ham, corn beef, cold cuts, smoked meats, dried meat, beef jerky, canned meat and hot dogs with plant protein was associated with a 18% lower risk of death over 26-32 years according to a recent analysis from researchers from Harvard University.

This is the equivalent of replacing roughly 15-20 grams of protein from processed red meat with plant protein for people eating a diet containing 1800-2500 calories per day.

A hot dog contains 5 grams of protein.

Three slices of bacon contains 9 grams of protein.

Three ounces of sausage contains 10 grams of protein.

Three ounces of corned beef contains 15 grams of protein.

Replacing 3% of calories from eggs with plant protein was associated with a 19% lower risk of death over 26-32 years according to a recent analysis from researchers from Harvard University.

This is the equivalent of replacing roughly 15-20 grams of protein from red meat with plant protein for people eating a diet containing 1800-2500 calories per day.

Two (2) eggs contain 12 grams of protein.