Diet In Lean Proteins Reduces Risk Of Dying Compared To Diet High In Red Meats, Dairy, Eggs, Study Finds.

reports a new study by researchers at Harvard University and Massachusetts General Hospital in Boston published in JAMA Internal Medicine tracking over 130,000 nurses and health professionals over several decades found that eating a diet in lean proteins reduces a person’s risk of dying compared to a diet high in red meats, eggs, and dairy. Factoring in lifestyle factors such as physical inactivity, obesity, smoking, and drinking, the study estimated that “each 3 percent increase in calories from plant protein was associated with a 10 percent lower risk of death during the study period.” However, researchers concluded that “animal protein...didn’t appear linked to higher mortality for people with a healthy lifestyle.” Moreover, for those people, eating extra plant protein did not correlate to a longer life. Dr. Mingyang Song from Massachusetts General Hospital and his colleagues analyzed data from two large ongoing studies: the Nurses Health Study and the Health Professionals Follow-Up Study, which involve more than 170,000 people who have been followed for an average of 28 years. Based on what the people reported they ate, Song and his team calculated the amount of protein they were receiving from animal and plant source and found that people who consumed more plant proteins had a lower risk of dying during the study than people who ate more animal proteins. In addition, the group found that the type of protein also matters. People who ate mostly a certain type of animal protein—from fish and chicken—had a lower mortality rate than those who ate more red and processed meat. In fact, while their death rates were still slightly higher than those who ate mostly plant proteins, they still were closer to the rates of plant-eaters than those who ate more red meat. http://time.com/4431562/animal-protein/