Countries Eating More Plant Protein Have Longer Adult Life Expectancy, 60-Year Study Finds

Countries whose food supplies contain more plant-based protein, such as chickpeas, tofu and peas, have longer adult life expectancy, according to a study comparing 101 nations over almost 60 years.

Researchers at the University of Sydney's Charles Perkins Centre, led by PhD candidate Caitlin Andrews and Dr. Alistair Senior, analyzed national food supply and death rate data from 1961 to 2018, adjusting for wealth and population, and published the results in Nature Communications. Later-life survival improved with more plant protein and less fat in the food supply. The picture was different for young children: under-fives fared better where more animal protein and fat were available. The study compares countries rather than individuals, so it shows population-level links.

First author Caitlin Andrews said in the University of Sydney release:

However, for adults, the reverse was true, where plant-based proteins increased overall life expectancy.

Beans, lentils, tofu and nuts are the backbone of many of the world's longest-lived diets.

A major BMJ meta-analysis linked plant protein to a lower risk of death, and last month Harvard linked plant-rich diets to healthier aging.

More plants on the national plate, more years to enjoy.