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Food and Health Fact #54
Fact #54: Health effects associated with plant protein consumption
By Matthew Rees
Food and Health Fact #54: Health effects associated with plant protein consumption
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A study published last month in the Journal of the American Heart Association compared the health outcomes of women between the ages of 50 and 79 who ate the most and least plant proteins. Those who ate the most had a 21% lower risk of dying from dementia, a 12% lower risk of dying from heart disease and a 9% lower risk of death from all causes. The study also found that replacing animal protein with plant proteins was associated with reduced risk of mortality from cardiovascular disease and dementia, and that replacing red meat, eggs, or dairy products with nuts was associated with lower risk of all-cause mortality. The study was based on researchers analyzing the diets of more than 100,000 women between the ages of 50 and 79, over an average of 18 years.
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