Plant protein linked to longevity
A University of Sydney analysis finds countries with higher plant‑based protein intake tend to have longer adult life expectancy — the study argues swapping common foods for plant proteins could boost longevity. (thecooldown.com)
The analysis, led by Caitlin J. Andrews with David Raubenheimer, Stephen J. Simpson and Alistair M. Senior, was published in Nature Communications on 11 April 2025 (doi:10.1038/s41467-025-58475-1). (nature.com) Researchers compiled per-capita national food-supply and demographic data for 101 countries covering 1961–2018 and adjusted their models for time, population size and economic factors. (nature.com) Their core finding: low total protein supplies were associated with higher mortality across all age groups, but higher animal-based protein and fat supplies correlated with improved survival under age five while higher plant-based protein and lower fat supplies correlated with improved adult survival. (nature.com) The team used national food-balance sheets rather than individual diets, drawing on FAO food-supply statistics and demographic life tables to model age-specific mortality trends. (fao.org) The paper notes that countries with larger relative supplies of plant protein—citing examples such as India—tended to show longer adult life expectancy compared with meat‑heavy supply countries such as the United States. (sydney.edu.au) Authors caution the work is ecological and based on supply-side data, meaning it cannot establish individual-level causation and does not capture within-country dietary inequalities. (nature.com) As a policy-relevant suggestion, the paper argues any shift away from animal to plant proteins should consider age-specific redistributions of protein and fat in national food supplies to balance child survival, adult longevity and environmental goals. (nature.com)
