美国国立卫生研究院国家癌症研究所的一组研究人员发现，与肉类蛋白质相比，吃更多植物蛋白的老年人寿命更长。该小组在《美国医学会内科学》(JAMA Internal Medicine)上发表的论文中，描述了他们对由美国国立卫生研究院(AARP)饮食与健康研究小组工作的数据库汇编的分析。
很多人以为蛋白质只是在红肉，猪肉，鸡肉，海鲜和鸡蛋中存在；但其实素食里面也存在蛋白质，例如大豆，西兰花等。
如果将动物蛋白换成植物蛋白是否对长寿有所影响?研究人员想要一探究竟。
研究人员访问了NIH-AARP饮食与健康研究的数据，该中心一直在整理饮食与健康信息。他们研究了在过去16年中，他们将年龄介于50~71岁之间的人群的179，068名女性和237，036名男性的数据纳入数据库中心。
研究人员发现，那些摄入植物性蛋白质超过平均数量的人，无论男女，死亡率都比平均死亡率低5%。他们还发现，一个人食用的植物性蛋白质越多，它们的寿命就越长。而将饮食中3%的动物性蛋白质换成植物性蛋白质的人，死亡风险降低了10%。
将动物性蛋白质换成植物性蛋白质食品对健康还有其他什么益处?
研究人员又分析出：这样做可以减少心血管疾病，仅仅只是转换3%的饮食习惯可使男性与心血管疾病相关的死亡减少11%，女性减少12%!这个发现令研究人员兴奋不已。
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People who eat the most plant-based protein tend to live longer than those who eat the least, according to a large Japanese study published in the journal JAMA Internal Medicine.
The study, which followed 70,696 Japanese adults for an average of 18 years, also found that those who substituted plant protein for animal protein (especially red or processed meat) were less likely to die prematurely from cancer, cardiovascular disease, or for any reason.
Although higher meat intake in and of itself was not associated with a higher risk of premature death, those who ate the most plant protein did tend to eat less meat. They also consumed more soy, fruit, and vegetables.
Source:
https://jamanetwork.com/journals/jamainternalmedicine/fullarticle/2748453
Conclusions and Relevance In this large prospective study, higher plant protein intake was associated with lower total and CVD-related mortality. Although animal protein intake was not associated with mortality outcomes, replacement of red meat protein or processed meat protein with plant protein was associated with lower total, cancer-related, and CVD-related mortality.
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