Shifting to sustainable food systems involves replacing animal-based proteins with plant-based alternatives, which necessitates changes in food production and availability. To understand how this transition relates to demographic patterns, a new study examines the global connections between age-specific mortality, national macronutrient distributions, and protein substitution.
The University of Sydney study demonstrates that countries that consume more plant-based proteins, such as chickpeas, tofu, and peas, have longer adult life expectancies. By studying food supply and demographic data from 101 countries between 1961 and 2018, researchers have determined whether the type of protein a population consumes impacts longevity.
The study suggests a mixed picture when comparing the health impacts of meat versus plant-based protein at a population level. For children under the age of five, a food system that supplies large amounts of animal-based proteins and fats, such as meat, eggs, and dairy, has been linked to lower infant mortality rates. However, the reverse was true for adults, where plant-based proteins increased overall life expectancy.
Researchers analyzed 60 years of data from 101 countries to investigate the impact of plant— and animal-based protein diets on human longevity. They considered food production, as well as calorie, protein, and fat levels.
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The study compared countries with high animal protein consumption, such as the US and Australia, to those that favor plant-based diets, including India and Indonesia. Adjusting for wealth and population, they found that countries with greater availability of plant-based protein tended to have longer life expectancies than those relying on animal-based proteins.
High consumption of animal-based proteins, mainly processed meats, has been linked to chronic illnesses like heart disease, type 2 diabetes, and certain cancers. On the other hand, plant proteins, such as legumes, nuts, and whole grains, are associated with lower risks of chronic diseases and improve overall longevity.
Studies have shown that plant-based diets contribute to the longevity observed in some of the world’s longest-lived communities, including those in Okinawa, Japan; Ikaria, Greece; and Loma Linda, California. Dr. Senior emphasized the importance of understanding how plant-based proteins can improve human lifespan and support environmental sustainability as dietary habits evolve in developed countries that aim to decarbonize.
High consumption of animal-based proteins, mainly processed meats, has been linked to chronic illnesses like heart disease, type 2 diabetes, and certain cancers. On the other hand, plant proteins, such as legumes, nuts, and whole grains, are associated with lower risks of chronic diseases and improve overall longevity.
Studies have shown that plant-based diets contribute to the longevity observed in some of the world’s longest-lived communities, including those in Okinawa, Japan; Ikaria, Greece; and Loma Linda, California. Dr. Senior emphasized the importance of understanding how plant-based proteins improve human lifespan and support environmental sustainability as dietary habits evolve in developed countries aiming to decarbonize.
Journal Reference:
- Andrews, C.J., Raubenheimer, D., Simpson, S.J. et al. Associations between national plant-based vs animal-based protein supplies and age-specific mortality in human populations. Nat Commun 16, 3431 (2025). DOI: 10.1038/s41467-025-58475-1
Source: Tech Explorist
