Plant Protein Intake Linked to Lower Mortality

A Japanese prospective cohort study revealed that higher plant protein intake was associated with lower total and cardiovascular disease (CVD)-related mortality. The study included 70 696 participants aged 45 to 74 years (54.5% women) from January 1, 1995, through December 31, 1999, with follow-up completed December 31, 2016. Dietary intake information was collected through a validated food frequency questionnaire. Participants were grouped into quintile categories based on their protein intake. Intake of animal protein showed no clear association with total or cause-specific mortality. In contrast, intake of plant protein was associated with lower total mortality, with multivariable-adjusted hazard ratios (HRs) of 0.89, 0.88, 0.84 and 0.87 for quintile 2-5, respectively, with quintile 1 as the reference category. For cause-specific mortality, this association with plant protein intake was evident for CVD–related mortality. Isocaloric substitution of 3% energy from plant protein for red meat protein was associated with lower total (HR, 0.66), cancer-related (HR, 0.61), and CVD-related (HR, 0.58) mortality; substitution for processed meat protein was associated with lower total (HR, 0.54) and cancer-related (HR, 0.50) mortality. The findings are consistent with mounting evidence in health benefits of plant-based foods and suggest that a higher intake of plant-based proteins may contribute to long-term health and longevity. Source: https://jamanetwork.com/