Plant proteins reduce the risk of premature death, while consumption of fatty or animal protein increases it, according to the results ofa study published in the Journal of the American Medical Association for Internal Medicine. This risk would be increased in individuals who multiply risk factors such as smoking, physical inactivity, excess alcohol.
Researchers at Harvard University in the United States conducted a 30-year study with 13,000 participants to study the health effects of plant proteins (nuts, legumes) and those of animal proteins (red meats, fish, white meats, eggs, dairy products). The volunteers completed a questionnaire on their consumption (regularity and quantity) of animal and vegetable proteins.
Plant proteins, an ally for health
Scientists have observed that a 10% increase in animal protein consumption would increase the risk of overall mortality by 2% and the risk of death caused by diseases by 8%. cardiac pathologies. On the other hand, vegetable proteins would be real health benefits: increasing your consumption of legumes and oilseeds by only 3% would reduce the risk of mortality from all causes by 10% and reduce the risk of death linked to cardiovascular diseases by 12%. For lovers of animal protein, researchers recommend focusing on lean protein, fish and white meats.
“When we looked at the data more closely, we found that the group of people with unhealthy lifestyles consumed more red meats, eggs and high-fat dairy products,” says Mingyang Song, researcher at Massachusetts General Hospital, while the group of people with a healthy lifestyle consumed more fish and poultry. “The researchers advise to prefer the consumption of the proteins present in the cereals, pasta, beans, nuts and legumes.
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