Substituting meat with plant protein could prolong life, claims 20-year-long study

28 Aug 2019 --- Diets high in plant-based protein may contribute to a longer life, according to a study published in Jama Internal Medicine. The study – carried out by the Japan Public Health Center–based Prospective Study Group – followed 70,696 Japanese adults for almost 20 years, during which 12,381 of the participants died. Based on data collected in questionnaires, researchers found that higher plant protein intake was associated with lower rates of mortality. However, there was no clear association between mortality and animal protein intake. These findings support consumers’ growing interest in plant-based proteins for a healthier lifestyle and a more sustainable planet.

Although researchers could not conclude that meat intake leads to higher rates of death, they found that participants who substituted plant protein for meat lived longer. Isocaloric substitution of 3 percent energy from plant protein for red meat protein was associated with lower total, cancer-related and cardiovascular disease (CVD)-related mortality. These results raise the question: Is a longer life expectancy related to a reduction in animal protein or to an increase in plant-based proteins?

A separate study found that eating more plant-based foods demonstrated a protective effect against CVD and cancer. Increased consumption of flavonoids, the compounds found in plant-based food and drinks, was shown to benefit people who actively put themselves at risk for illness through either smoking or drinking.

Plant-based versus meat
Public health policy continues to steer toward a reduction in red meat, as more research on the benefits of plant-based diets arises. The British Association of Dieticians Blue Dot initiative recommends reducing red and processed meat to 70g per person per day. The same amount of meat is advised by the World Cancer Research Fund - prioritizing plant proteins such as beans, nuts, soy and tofu.

Policymakers in the UK are also seeking ways to increase public health and improve environmental sustainability by lowering meat consumption. Last month, the Eating Better alliance announced that it aims to achieve a 50 percent reduction in meat and dairy consumption in the UK by 2030. “The goal is a necessary and achievable target for the UK,” Mark Breen, Communications Associate at Eating Better, tells NutritionInsight.

However, researchers are still in debate about the role of red meat in cancer. “Epidemiological studies of red meat consumption and risk of breast cancer are inconsistent,” says Yong-Moon Park M.D., M.S., Ph.D., Postdoctoral Fellow, Epidemiology Branch, National Institute of Environmental Health Sciences. “Red meat has been identified as a probable carcinogen because there has been some suggestion of an association between red meat consumption and cancer risk from the previous studies,” Park adds.

Industry innovations in plant-based protein
Regardless of what nutritional factors are truly at the heart of lower mortality rates, consumer interest is piqued for plant-based proteins. Several companies have developed innovations to meet this interest, and studies continue to find new sources of plant-based proteins.

Mankai, an aquatic strain of duckweed was recently found to be a protein-rich superfood in a study conducted by the Ben-Gurion University of the Negev in Israel. Not only is the plant found to host a variety of nutrients, but it may also control blood sugar levels and curb appetites.

Mycoprotein – the funghi-derived and protein-rich food source that is unique to Quorn products – was recently in the spotlight for stimulating post-exercise muscle building to a greater extent than milk protein. The results from a study conducted at the University of Exeter say that mycoprotein may present a solution for muscle building for those who opt for plant-based diets.

In the snacking space, Zeno Nutrition recently launched its keto- and diabetic-friendly energy bars. The nutritional bars based on nuts, fruit and cocoa use plant-based proteins to meet their target customers’ dietary demands.

While some researchers hesitate to point fingers at meat consumption as a cause of CVD and cancer, consumer-driven demand for more plant-based and sustainable sources of protein persist throughout 2019. Policy regarding health and the environment continue to support the plant-based movement.

This was also evidence last October when in-depth analysis involving the University of Oxford and the Potsdam Institute for Climate Impact Research in Germany (among other researchers) assessed the food systems’ environmental impact, a significant driver of climate change. The study concluded that dietary changes are needed to slow the impact of climate change and warned that meat consumption should be dramatically reduced in favor of plant-based diets.

By Missy Green

To contact our editorial team please email us at editorial@cnsmedia.com