Long life has long been attributed to healthy eating. Experts say that this should consist of five servings of a variety of fruits and vegetables per day, lots of fiber, some dairy or milk alternatives, some protein and small amounts of unsaturated oils and spreads. However, a recent study suggested that switching to a high-protein vegetarian diet could help people live longer. Researchers at the Japanese Center for Public Health Science followed nearly 70,696 Japanese adults for almost 20 years, finding that those who consumed most of their protein from plant-based foods had a lower risk of dying for some reason. Western diets tend to contain more red meat and processed foods, and in the UK there is a high rate of heart disease and obesity-related illnesses.
According to the results of the study, the authors suggest swapping the steak for high-protein foods. Vegetable foods could lower a person's risk of death.
High-protein plant foods include tofu, beans, tempeh, edamame and quinoa.
In the study, the researchers investigated which diseases the participants developed. [1
The researchers then analyzed how people die. The risk changed when they switched from animal to plant proteins.
Switching from red or processed meat to vegetable, fruit and cereal proteins was associated with a lower risk of dying from cancer and dying for some reason.  659002] The association between the consumption of large quantities of red or processed meat and certain diseases is well known, but studies suggest that eating small amounts may be associated with a risk red and processed meat could increase a person's risk of death.
The researchers used data from people who participated in the Adventist Health Study-2 study, which involved nearly 96,000 Seventh-day Adventists living in the US and Canada between 2002 and 2007.
Approximately Half of Adventists are vegetarians, and those who eat meat consume very little of it.
The results, published in the journal Nutrients, showed that there was a link between consumption
Another important study from 2016 revealed that a vegan diet can significantly lower death rates than diets Meat included.
The study was published in the JAMA Internal Medicine Journal and conducted by scientists from the Massachusetts General Hospital.
Over a period of 30 years, health and nutrition reports were monitored by more than 130,000 participants.
The results showed that all three percent more calories from vegetable protein reduced the risk of death by 10 percent.
There has also been a lesser risk of 12 percent dying from heart disease.
By contrast, eating 10 percent more It has been discovered that animal protein increases the risk of death by 2 percent for all reasons.
Those who replaced vegetable protein with eggs had a 19 percent lower risk of dying, and the elimination of unprocessed red meat reported a 12 percent decline
The risk of death was most predicted by participants who were also unhealthy Activities such as smoking, heavy drinking or obesity.