Small changes in diet can have a huge impact on life span and carbon emission reduction

Researchers at Canada's McGill University have found that replacing red and processed meat with plant-based protein foods could extend lifespan and mitigate climate change.

The latest Canada Food Guide presents a paradigm shift in nutritional recommendations, eliminating traditional food categories including meat and dairy and emphasizing the importance of plant-based proteins. However, the full impact of replacing animal foods with plant-based protein foods in Canadians' diets is unknown.


New research from Canada's McGill University, in collaboration with the London School of Hygiene and Tropical Medicine, provides compelling evidence that partially replacing animal foods with plant-based protein foods can extend life expectancy and reduce greenhouse gas emissions. Importantly, it also shows that benefits depend on the type of animal protein being replaced.

The study, published in the journal Nature Food, drew data from a national nutrition survey to analyze Canadians' dietary records. The study modeled partial replacement (25% and 50%) of red meat and processed meat or dairy products with plant-based protein foods such as nuts, seeds, legumes, tofu and fortified soy drinks, based on nutrition, health and climate outcomes.

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