A new study published in Nature Communications has found that countries with higher consumption of plant-based proteins, such as chickpeas and tofu, tend to have longer adult life expectancies. The research, led by Dr Alistair Senior and Caitlin Andrews, analyzed food supply data from 101 countries over a 60-year period and found that plant-based proteins were associated with lower rates of chronic diseases and mortality.
The study corrected the data to account for differences in wealth and population size between countries, revealing that countries with higher availability of plant-based proteins, such as India, had longer life expectancies than those with more animal-based protein consumption, like the US. This aligns with previous research linking high animal-based protein intake to chronic conditions.
The researchers suggest that their findings have significant implications for global health and sustainability, particularly in light of increasing focus on decarbonizing food systems. Plant-based proteins are crucial for a healthy diet, and this study highlights the importance of considering protein sources as we navigate our diets towards more sustainable options.
Source: https://www.sydney.edu.au/news-opinion/news/2025/04/16/plant-based-diet-linked-to-longer-life.html