Scientists from Tufts University (USA) found that increasing the proportion of vegetable protein in the diet is associated with a reduced risk of cardiovascular diseases, cancer, diabetes, dementia and mental disorders. results publishedIn the American Journal of Clinical Nutrition (AJCN).
Approximately 48 thousand women participated in the research, which lasted from 1984 to 2016. They provided scientists with dietary self-reports that recorded the frequency of consumption of various foods. At the beginning of the study, it was noted that the participants were between the ages of 38 and 59.
After assessing the health status of the subjects, it turned out that those who consumed more plant protein, fruits, vegetables and whole grains were less likely to suffer from mental disorders, cancer, diabetes, dementia and cardiovascular diseases. Plant protein sources include nuts, legumes, grains and Tofu cheese.
Researchers calculated that women who consumed mostly plant-based protein had a 46% lower risk of developing serious chronic diseases and other mental and physical health problems as they aged. Those who consumed foods rich in animal protein were 6% less likely to stay healthy.
According to researchers, the benefit of plant-based protein sources is their high levels of dietary fiber, micronutrients and beneficial compounds called polyphenols. Dietary fiber is beneficial for digestion, and polyphenols can protect cells from damage by free radicals, which are chemical particles that accumulate in the body during natural metabolism.
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