Replacing Animal Protein with Plant Protein Foods Increases Life Expectancy and Decreases Carbon Footprint, Finds McGill University Study
In a groundbreaking study conducted by McGill University in collaboration with the London School of Hygiene & Tropical Medicine, researchers have discovered that replacing animal protein with plant protein foods can have a significant impact on both human health and the environment. The study, published in Nature Food, analyzed dietary records from a national nutrition survey to assess the effects of partially substituting animal protein with plant protein foods in Canadians’ diets.
The latest Canada’s Food Guide has already emphasized the importance of plant-based proteins, but the full implications of this dietary shift were previously unknown. This study sheds light on the benefits of such a change and highlights the importance of the type of animal protein being replaced.
One of the key findings of the study is the significant reduction in greenhouse gas emissions associated with replacing animal protein with plant protein foods. Red and processed meat, as well as dairy, are major contributors to Canada’s diet-related carbon footprint. The study found that by replacing half of their intake of red and processed meats with plant protein foods, individuals can reduce their diet-related carbon footprint by 25%. Dairy substitutions, on the other hand, showed smaller reductions of up to 5%.
Olivia Auclair, the first author and recent PhD graduate in McGill’s Department of Animal Science, explains that these co-benefits for human and planetary health can be achieved through simple partial substitutions rather than wholesale changes to diets. By making small changes to their diet, such as incorporating nuts, seeds, legumes, tofu, and fortified soy beverages, individuals can make a significant impact on their health and the environment.
The study also highlights the sex gap in the health benefits of plant-based diets. Diets high in animal products are known to increase the risk of chronic diseases such as heart disease, diabetes, and certain cancers. The researchers estimated that if half of the red and processed meat in a person’s diet was replaced with plant protein foods, they could live nearly nine months longer on average due to a reduced risk of chronic disease. Interestingly, males stand to gain more from this dietary switch, with their life expectancy increasing twice as much as females. However, partially replacing dairy with plant protein foods led to smaller gains in life expectancy and an increased risk of calcium inadequacy by up to 14%.
Senior author Sergio Burgos, Associate Professor in McGill’s Department of Animal Science and scientist at the Research Institute of McGill University Health Centre, hopes that these findings will empower consumers to make healthier and more sustainable food choices. He also believes that this research can inform future food policy in Canada.
As more people are becoming conscious of the impact of their dietary choices on the environment, this study serves as a guide for individuals who want to make informed decisions that benefit both their well-being and the planet. By increasing the consumption of plant-based foods while reducing red and processed meat intake, individuals can make significant strides towards improving their health and the environment. The study suggests that these changes would involve relatively small adjustments to most people’s diets in Canada.
The study, titled “Partial substitutions of animal with plant protein foods in Canadian diets have synergies and trade-offs among nutrition, health, and climate outcomes,” provides valuable insights into the benefits of incorporating more plant-based proteins into our diets. It is a step towards a more sustainable and health-conscious future.
About McGill University:
Founded in 1821, McGill University is recognized as one of the top universities in Canada and internationally. With three campuses, 12 faculties, and over 39,000 students, McGill is committed to sustainability and shaping a future where people and the planet can flourish.
In conclusion, the study conducted by McGill University highlights the positive impact of replacing animal protein with plant protein foods on both human health and the environment. By making simple dietary substitutions, individuals can increase their life expectancy and reduce their carbon footprint. This research serves as a guide for individuals who want to make informed choices that benefit their well-being and the planet. With the growing interest in sustainable and health-conscious diets, these findings are crucial in shaping future food policies and empowering consumers to make healthier and more sustainable food choices.
