Substituting 3% of animal protein with plant protein associated with 10% lower risk of death

Posted by .(JavaScript must be enabled to view this email address)
Tuesday, May 01, 2018 2:01 pm Email this article

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.

Subjects

Subjects: 85,013 women and 46,329 men

The study involved 85,013 women from the Nurses’ Health Study, and 46,329 men from the Health Professionals Follow-up Study with an average age of 49 years at the beginning of the study.

Reference

Song M, Fung TT, Hu FB, Willett WC, Longo VD, Chan AT, and Giovannucci EL. Association of Animal and Plant Protein Intake With All-Cause and Cause-Specific Mortality. JAMA Intern Med, 2016 Oct 01; 176(10): 1453-1463.

Author’s Contact Info

Mingyang Song, MD, ScD
Clinical and Translational Epidemiology Unit
Division of Gastroenterology
Massachusetts General Hospital and
Harvard Medical School
Bartlett Hall Extension, Room 906
55 Fruit St, Boston, MA 02114 USA
.(JavaScript must be enabled to view this email address)

 

Articles on the same subject can be found here:

• Protein Source