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    Substituting 3% of unprocessed red meat protein w/ plant protein, 12% lower risk of death

    Posted by .(JavaScript must be enabled to view this email address)
    Tuesday, May 01, 2018 1:43 pm Email this article

    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.

    Plant protein

    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
    .(JavaScript must be enabled to view this email address)

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