Overview

• A University of Sydney study analyzed food supply and demographic data from 101 countries over 57 years, adjusting for population size and wealth to assess the impact of dietary protein sources on longevity.
• Findings show that higher consumption of plant-based proteins, such as legumes and tofu, is associated with longer adult life expectancies.
• For children under five, diets rich in animal-based proteins, including meat, eggs, and dairy, correlate with lower mortality rates.
• The study underscores the link between high intakes of animal-based proteins, particularly processed meats, and increased risks of chronic diseases like cardiovascular disease and type 2 diabetes.
• Researchers emphasize the growing importance of dietary protein choices for public health and environmental sustainability as global eating habits evolve.