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Researchers from Harvard University and Tehran University of Medical Sciences analyzed data from 32 studies involving over 700,000 participants to compare the impacts of animal versus plant-based protein consumption on longevity and mortality from cancer, cardiovascular disease, and other causes. Their findings highlight that increasing plant protein intake—derived from sources like legumes, grains, and soybeans—can significantly reduce mortality risk. Specifically, every 3% increase in calories from plant proteins correlates with a 5% reduction in the risk of death.
This evidence supports current dietary guidelines advocating for higher consumption of plant proteins in place of animal proteins to promote public health. Walter Willett, an expert associated with the Bankinter Innovation Foundation’s Future Trends Forum and co-author of the study, emphasized the need to double global intake of fruits, vegetables, nuts, seeds, and legumes while reducing red meat and sugar consumption by more than half. He noted that diets rich in plant-based foods not only improve health outcomes but also offer environmental benefits. These findings underscore the importance of shifting dietary patterns toward more sustainable, plant-centered nutrition for the future.
Consuming plant-based protein reduces the risk of premature death, especially from heart disease, according to a meta-analysis recently published in The British Medical Journal.
Researchersfrom Harvard University and the Tehran University of Medical Sciences have compared the consumption of animal proteins with the absorption of plant-based proteins in relation to longevity – mortality from cancer, cardiovascular disease and other causes – among 32 studies and more than 700,000 participants.
The findings of this analysis have important implications for public health, as plant protein intake can be increased relatively easily, replacing animal protein and could have a large effect on longevity. In addition, for every additional 3% of calories from vegetable proteins, such as legumes, grains or soybeans, the risk of dying is reduced by 5%.
Therefore, these findings support existing dietary recommendations to increase plant protein consumption in the general population.
The conclusions of this meta-analysis published on 22 July, whose authors include Walter Willett, an expert from the Bankinter Innovation Foundation’s Future Trends Forum, underpinned his recommendations, who told us in his speech: “The global consumption of fruits, vegetables, nuts, seeds and legumes should double, and the consumption of foods such as red meat and sugar should be reduced by more than 50%. A diet rich in plant-based foods and with fewer animal-based foods confers good health and environmental benefits.”
You can learn more about what was discussed at the Future Trends Forum “The food of the future”, and access the videos of the experts who participated, by clicking here.
