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Substituting 3% of protein intake from eggs with plant protein associated w/ 19% lower risk of death
Tuesday, May 01, 2018 1:43 pm Email this article
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.
Plant protein from bread, cereals, pasta, nuts, beans, and legumes
“Major food contributors to plant protein included bread, cereals, pasta, nuts, beans, and legumes,” the paper notes.
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.
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
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