Plant Protein Linked to Lower Mortality

A US prospective observational cohort study revealed that higher plant protein intake was associated with reductions in risk of overall and cardiovascular disease (CVD) mortality. The study included 237 036 men (57%, median ages 62.2) and 179 068 women (median age 62.0). Based on 6 009 748 person-years of observation, 77 614 deaths (18.7%; 49 297 men and 28 317 women) were analyzed. Adjusting for several important clinical and other risk factors, greater dietary plant protein intake was associated with reduced overall mortality in both sexes (hazard ratio [HR] per 1 SD was 0.95 for men and women; adjusted absolute risk difference per 1 SD was −0.36% for men and −0.33% for women; HR per 10 g/1000 kcal was 0.88 for men and 0.86 for women; adjusted absolute risk difference per 10 g/1000 kcal was −0.95% for men and −0.86% for women; all P < .001). The association between plant protein intake and overall mortality was similar across the subgroups of smoking status, diabetes, fruit consumption, vitamin supplement use, and self-reported health status. Replacement of 3% energy from animal protein with plant protein was inversely associated with overall mortality (risk decreased 10% in both men and women) and CVD mortality (11% lower risk in men and 12% lower risk in women). In particular, the lower overall mortality was attributable primarily to substitution of plant protein for egg protein (24% lower risk in men and 21% lower risk in women) and red meat protein (13% lower risk in men and 15% lower risk in women). The findings are consistent with prior studies and support the favorable role for plant-based diets in health and longevity. Source: https://jamanetwork.com/