Vegans live longer

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The study, published in the JAMA Internal Medicine Journal, followed the diets, health and mortality of over 130,000 people over the course of thirty years. It found that every three per cent increase in calories from plant protein was found to reduce risk of death by 10 per cent.

Looking at separate food groups, the results revealed that replacing processed meat with plant protein reduced the risk of death by astonishing 34 per cent, replacing eggs saw the risk fall by 19 per cent and swapping unprocessed red meat for plants decreased the risk by 12 per cent.

Perhaps predictably, the risk of premature death was increased for people with other risk factors such as smoking, excessive drinking or being obese.

This study is the newest addition to a growing body of evidence showing how beneficial vegan diets can be. See our section Longevity and Mortality for more information on this topic.

It’s becoming more and more obvious that the source of protein in our diets matters a great deal, with animal protein having been linked to diseases such as cancer, kidney disease, gallstones, osteoporosis and heart disease – see our Vegan Health pages or The Incredible Vegan Health Report for more information.

For tasty vegan meal inspiration see Vegan Recipe Club and for guidance on how to go vegan and do it well, check out our 30 Day Vegan programme!

About the author
Veronika Prošek Charvátová
Veronika Prošek Charvátová MSc is a biologist and Viva! Health researcher. Veronika has spent years uncovering the links between nutrition and good health and is an expert on plant-based diets.

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