Eating more plant protein less animal protein extends lifespan 多吃植物蛋白而少吃動物蛋白可延長壽命

07/14/2020 Monday (jkzx.com) — Many Chinese doctors are promoting the consumption of animal protein. They consider animal protein superior to plant protein. They encourage cancer patients to eat animal protein. The fact is, people eating plant protein are less likely to die a premature death than those animal protein eaters.

U.S. government researchers at the National Cancer Institute recently released a study in JAMA that shows replacing 3% animal protein with plant protein reduces overall death risk from 10% in both men and women.

The study also found the replacement of animal protein with plant protein lowers the death risk from cardiovascular disease by 11% in men and 12% in women, compared to eating animal protein.

The same substitution of plant protein for egg protein had the risk of overall death risk by 24% in men and 21% in women and for red meat, the reduction was 13% in men and 15% in women.

The researchers conclude that “Our findings provide evidence that dietary modification in choice of protein sources may influence health and longevity.”

Jiaqi Huang; Linda M. Liao; Stephanie J. Weinstein; Rashmi Sinha; Barry I. Graubard; Demetrius Albanes (2020), Association Between Plant and Animal Protein Intake and Overall and Cause-Specific Mortality, JAMA Intern Med. Published online July 13, 2020. doi:10.1001/jamainternmed.2020.2790

2020年7月14日，星期一（jkzx.com）—許多中國醫生正在促進動物蛋白的消費。他們認為動物蛋白優於植物蛋白。他們鼓勵癌症患者食用動物蛋白。事實是，食用植物蛋白的人比那些食用動物蛋白的人死於早亡的可能性要小。

美國國家癌症研究所的美國政府研究人員最近在JAMA上發表了一項研究，結果顯示，用植物蛋白替代3％的動物蛋白可使男性和女性的整體死亡風險從10％降低。

該研究還發現，與食用動物蛋白相比，用植物蛋白替代動物蛋白可將男性心血管疾病的死亡風險降低11％，女性降低12％。

雞蛋蛋白替代植物蛋白的總死亡風險在男性中為24％，在女性中為21％，在紅肉中，男性則為13％，女性為15％。

研究人員得出的結論是：“我們的發現提供了證據，證明飲食中蛋白質來源的改變可能會影響健康和長壽。”