A recent global study conducted by experts at the University of Sydney has revealed a fascinating connection between plant-based protein consumption and longer adult life expectancies. The study, published in Nature Communications, analyzed food supply and demographic data from 101 countries over a period of almost six decades, aiming to understand the impact of different protein sources on human longevity.
Lead by Dr. Alistair Senior and Ph.D. candidate Caitlin Andrews, the research team found that countries with higher consumption of plant-based proteins, such as chickpeas, tofu, and peas, exhibited longer life expectancies among adults. The study highlighted a nuanced relationship between protein sources and health outcomes, with animal-based proteins showing benefits for infant mortality rates, while plant-based proteins were associated with increased overall life expectancy in adults.
To conduct the study, the researchers analyzed data on food supply and consumption patterns across a diverse range of countries, accounting for variations in wealth and population size. The results indicated that countries with a higher availability of plant-based proteins tended to have longer life expectancies compared to those with a higher consumption of animal-based proteins.
The findings also shed light on the health implications of different protein sources, with high levels of animal-based protein, particularly processed meat, being linked to chronic conditions such as cardiovascular disease, type 2 diabetes, and certain types of cancer. In contrast, plant proteins, including legumes, nuts, and whole grains, were associated with a lower risk of chronic diseases and overall mortality rates. Studies have even suggested that plant-based diets have contributed to the longevity of some of the most long-lived communities in the world.
Dr. Senior emphasized the importance of considering the source of protein in our diets, especially as global initiatives focus on sustainability and decarbonization. The study’s findings underscore the significance of plant-based protein for both personal health and environmental well-being.
The research, titled “Associations between national plant-based vs animal-based protein supplies and age-specific mortality in human populations,” provides valuable insights into the impact of protein sources on human longevity. As we continue to explore the relationship between diet, health, and longevity, the study’s findings offer valuable guidance for individuals and policymakers alike.
For more information, the study can be accessed in Nature Communications with the DOI: 10.1038/s41467-025-58475-1. The University of Sydney provided the research, underscoring the importance of sustainable dietary choices for a healthier future.
