Summary: A global analysis of dietary trends across 101 countries over 60 years reveals that populations consuming more plant-based proteins tend to live longer. While animal-based proteins are linked to lower infant mortality, plant-based sources such as legumes, tofu, and grains are associated with increased adult life expectancy.
After adjusting for wealth and population size, researchers found that countries with high plant protein availability, like India, outperformed nations with meat-heavy diets, like the U.S., in adult longevity. The findings support broader health and environmental goals, highlighting the benefits of shifting toward more sustainable, plant-forward diets.
Key Facts:
- Infant vs. Adult Outcomes: Animal-based proteins improve child survival rates, but plant-based proteins support longer adult life.
- Chronic Disease Risk: High meat consumption correlates with increased risk of heart disease, diabetes, and cancer.
- Longevity Hotspots: Long-lived communities like Okinawa and Ikaria rely heavily on plant-based diets.
Source: University of Sydney
A global study by experts at the University of Sydney has shown that countries which consume more plant-based proteins – such as chickpeas, tofu and peas – have longer adult life expectancies.
Published in Nature Communications, Dr Alistair Senior, PhD candidate Caitlin Andrews and their team in the Charles Perkins Centre studied food supply and demographic data between 1961-2018 from 101 countries, with the data corrected to account for population size and wealth, to understand whether the type of protein a population consumed had an impact on longevity.
First author Caitlin Andrews said: “Our study suggests a mixed picture when it comes to comparing the health impacts of meat- versus plant-based protein at a population level.
“For the under-fives, a food system that supplies large amounts of animal-based proteins and fats – such as meat, eggs and dairy – lowered rates of infant mortality. However, for adults, the reverse was true, where plant-based proteins increased overall life expectancy.”
Methodology
To understand the impact of plant- and animal-based protein diets on human longevity, the researchers analysed publicly available data about the food supply of 101 countries across a 60-year period.
The data included the amount of food produced per country, along with the levels of calories, proteins and fats available for consumption.
The countries studied represented a range of food systems, including countries where the consumption of animal-based protein is higher, such as Australia, the US, Sweden and Argentina, and areas where the consumption of plant-based foods is more prevalent such as Pakistan and Indonesia.
In order to compare the impact of different countries’ food supplies on life expectancy, the researchers corrected the data to take into account the differences in wealth and population size between countries.
Having done this, they found that countries where overall availability of plant-based proteins were higher, such as India, had relatively longer life expectancies than countries where animal-based proteins was more readily available, such as the US.
Animal-based proteins and health conditions
Eating high levels of animal-based protein, particularly processed meat, has long been linked to a range of chronic conditions such as cardiovascular disease, type 2 diabetes and certain types of cancer.
Meanwhile, plant proteins – including legumes, nuts and whole grains – are associated with a lower risk or chronic diseases and overall mortality rates, with studies suggesting that plant-based diets have contributed to the longevity in the most long-lived communities on the planet – Okinawa in Japan, Ikaria in Greece and Loma Linda in California.
Lead investigator Dr Senior said: “Protein is a crucial part of the human diet, but as eating habits change and developed countries look to decarbonise, where we get our protein from has come under greater scrutiny.
“The knowledge that plant-based protein is associated with a longer life is really important as we consider not only how our diets impact our own longevity, but the health of the planet.”
About this diet and longevity research news
Author: Katie Spenceley
Source: University of Sydney
Contact: Katie Spenceley – University of Sydney
Image: The image is credited to Neuroscience News
Original Research: Open access.
“Associations between national plant-based vs animal-based protein supplies and age-specific mortality in human populations” by Alistair Senior et al. Nature Communications
Abstract
Associations between national plant-based vs animal-based protein supplies and age-specific mortality in human populations
Transitions to sustainable food systems require shifts in food production and availability, particularly the replacement of animal-based protein with plant-based protein.
To explore how this transition may relate to demographic patterns, we undertake an ecological analysis of global associations between age-specific mortality, total national macronutrient distributions, and protein substitution.
Our dataset includes per capita daily food supply and demographic data for 101 countries from 1961–2018. After adjusting for time, population size, and economic factors, we find associations between low total protein supplies and higher mortality rates across all age groups.
Early-life survivorship improves with higher animal-based protein and fat supplies, while later-life survival improves with increased plant-based protein and lower fat supplies.
Here, we show that the optimal balance of protein and fat in national food supplies, which correlates with minimal mortality, varies with age, suggesting that reductions in dietary protein, especially from animal sources, may need to be managed with age-specific redistributions to balance health and environmental benefits.
#PlantBased #Proteins #Diet #Linked #Longer #Life
