Summary
In this US cohort study, researchers found that persons with high plant protein intake had a slightly lower mortality 16 years later than persons with lower plant protein intake. Researchers estimated that the substitution of a small percentage of animal protein by plant protein decreased risk for death from any causes (e.g. heart disease, stroke) by approximately 10%. Strengths of this study are the large sample size and the consideration of many factors that influence diet, health and mortality (e.g. smoking, alcohol consumption, and income). The study is limited by the use of a questionnaire to assess food intake, which is prone to reporting errors and lacks the ability to adjust to possible changes in diet habits over time. Furthermore the study population consisted of mostly non-Hispanic white persons between 50 and 71 years old, which can make a generalization of the results more difficult. According to the authors, the results suggest that “ dietary modification in choice of protein sources may influence health and longevity.”
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