An Australian study found that countries with higher consumption rates of plant-based proteins—such as legumes, vegetables, and soy—instead of animal-based proteins tend to have a higher average life expectancy among their populations.
اضافة اعلان
In the study, published in the scientific journal Nature Communications, a research team from the University of Sydney analyzed dietary patterns and demographic data from 101 countries between 1961 and 2018. The analysis took into account factors such as population size and the economic status of each country. The goal was to identify which types of proteins are associated with longer life expectancy.
Kathleen Andrews, the lead researcher, stated: “The study revealed varying results based on the type of protein linked to increased life expectancy, depending on different age groups.”
She explained in remarks to the medical research website Medical Xpress: “For children under the age of five, consuming proteins from animal sources like meat, eggs, and dairy reduces mortality rates. However, in contrast, plant-based proteins were found to help extend lifespan among adults.”
