Plant Based Proteins = A Longer Life

Research published in the journal JAMA (The Journal of the American Medical Association)  adds further evidence that a diet rich in plant based proteins is the key to a longer, healthier life. 

A study involving more than 130,000 people with the average age of 49 for up to 32 years discovered that just a 3% increase of plant proteins such as pulses, legumes, grains, nuts and seeds lowered the risk of death from heart disease by 12% and the risk of premature death by 10%.  The results which built on previous research linking the consumption of red and processed meat to higher mortality showed that replacing processed red meat with 3% of calories from plant proteins reduces reduces the risk of death from all causes by 34%. 

Scientists found that plant based proteins are also more beneficial than fish, eggs, chicken and dairy products.  Just by substituting plant proteins for eggs led to a 19% reduction in the risk of early death.