Consumption of plant protein can increase lifespan

U.S. National Institutes of Health’s National Cancer Institute’s team of researchers has found that the older people have an increased lifespan when they consume more of plant-based protein as compared to the meat protein. The research study which was published in the JAMA Internal Medicine includes a detailed description about their study on a database that was compiled by the National Institutes of Health-AARP Diet and Health Study’s team.

Over the years, the researchers from the field of food and health are working hard on finding out which type of foods is good and bad for consumption. It was a not an easy path and has lead to many conflicts. But in this particular study, the researchers have tried to concentrate on just the protein consumption. There are various food sources of protein such as pork, seafood, red meat, eggs, and chicken. It is not just restricted to animal sources there are also plant foods that provide huge amounts of proteins such as oats, chia seeds, broccoli, peanuts, and tofu. This study was completely dedicated to determine which protein source was better and how did it affect the longevity of a person.

For this purpose the data from the institution was studied wherein they had been storing information of the people between the age group 50 and 71. The data was collected for 16 years and it included the health information along with the diet of the people. 237,036 of men and 179,068 women information was available, which came from several states and Atlanta and Detroit being the two major cities that was included. The average age that was considered when the people were entered in the database was 62. The information that was available included dietary information of each person, which allowed the researchers to measure the intake of protein that they were taking both from animal and plant sources.

The outcome from the study was that people who were consuming greater amounts of plant-based proteins had lower mortality rate, which was about 5%. Increased consumption of plant-based proteins led to increased lifespan. Researchers also found that if animal-based protein was swapped with plant protein there was decrease in cardiovascular disease. Three percent of switch in the proteins led to 11 and 12% decrease in deaths related to cardiovascular issues in men and women respectively.

Market Research Dispatch has published the report on the global plant-based protein powder market showcasing increased demand for the market in the coming years.

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