An Australian study confirmed that proteins derived from animal sources—especially processed meats—are often linked to a range of chronic diseases such as cardiovascular issues, type 2 diabetes, and certain types of cancer. The study found that countries with higher consumption rates of plant-based proteins—such as legumes, vegetables, and soy—tend to have longer life expectancy among their populations.
In the study, published in the scientific journal Nature Communications, a research team from the University of Sydney analyzed dietary habits and demographic data from 101 countries spanning the years 1961 to 2018, taking into account factors such as population size and each country’s economic status. The study aimed to identify which types of protein are associated with increased life expectancy.
Kathleen Andrews, head of the study team, said: "The study revealed varying results regarding the types of protein linked to higher life expectancy, depending on different age groups."
In comments to the medical research site Medical Xpress, she explained: "For children under the age of five, consuming animal-based proteins such as meat, eggs, and dairy reduces mortality rates. On the other hand, plant-based proteins were shown to help extend lifespan in adults."
Overall, the researchers stated that animal-derived proteins—especially from processed meats—are generally associated with a range of chronic diseases, including cardiovascular problems, type 2 diabetes, and some cancers. In contrast, plant-based proteins such as those found in vegetables, nuts, and grains tend to reduce the risk of chronic illness and early death.
Source: Al Arabiya