A collaborative study between McGill University and the London School of Hygiene & Tropical Medicine has revealed that swapping some animal proteins for plant-based alternatives can extend life expectancy and lower greenhouse gas emissions. Published in Nature Food, this research utilized data from a Canadian national nutrition survey, analyzing dietary patterns to model the health, nutritional, and environmental impacts of replacing 25% to 50% of red and processed meats or dairy products with plant-based proteins such as nuts, seeds, legumes, tofu, and fortified soy beverages.
The findings underscore that minor dietary modifications can have significant ecological benefits. Specifically, replacing half of the red and processed meat consumption with plant-based proteins reduced an individual’s diet-related carbon footprint by 25%. In contrast, replacing dairy products resulted in smaller emission reductions, with a maximum decrease of up to 5%. Olivia Auclair, the study’s lead author and a recent PhD graduate from McGill’s Department of Animal Science, stated that achieving beneficial outcomes for both human and planetary health does not necessarily require drastic dietary changes but can be accomplished through simple partial substitutions.
The research also highlighted gender-specific health benefits of adopting more plant-based diets, traditionally associated with lower risks of heart disease, diabetes, and certain cancers. It is estimated that men could see a doubling in life expectancy gains compared to women if they replace half of their red and processed meat intake with plant proteins. However, replacing dairy with plant proteins showed only modest improvements in life expectancy and introduced a risk of increasing calcium inadequacy by up to 14%.
Senior author Sergio Burgos, Associate Professor at McGill’s Department of Animal Science and a researcher at the Research Institute of McGill University Health Centre, hopes the findings will help consumers make healthier and more sustainable food choices and inform future food policy in Canada. This study provides a practical roadmap for individuals seeking to improve their health and reduce their environmental impact without requiring major dietary overhauls.
Patricia Eustachio Colombo, co-author and Honorary Research Fellow at the London School of Hygiene & Tropical Medicine’s Centre on Climate Change & Planetary Health, emphasized that considerable benefits for health and the environment are achievable with relatively minor changes to the typical Canadian diet. Increasing the consumption of plant-based foods while reducing the intake of red and processed meats can lead to substantial health improvements and a notable reduction in carbon emissions.
As more people turn towards sustainable and health-conscious diets, this study serves as a valuable guide, empowering individuals to make informed choices that benefit both personal well-being and the planet. The implications of such dietary shifts are profound, offering a dual promise of enhanced health and a lighter ecological footprint.
More information: Olivia Auclair et al, Partial substitutions of animal with plant protein foods in Canadian diets have synergies and trade-offs among nutrition, health and climate outcomes, Nature Food. DOI: 10.1038/s43016-024-00925-y
Journal information: Nature Food Provided by McGill University
