New research from McGill University and the London School of Hygiene & Tropical Medicine shows that replacing animal protein with plant protein can increase life expectancy and reduce greenhouse gas emissions.

Published in Nature Food, the study used Canadian dietary data to model the effects of replacing 25% and 50% of red and processed meat or dairy with plant protein foods like nuts, seeds, legumes, tofu, and soy beverages.

They found that replacing half of red and processed meats with plant proteins reduces diet-related greenhouse gas emissions by 25%, whereas dairy substitutions reduce them by up to 5%.

While diets high in animal products are linked to increased risks of heart disease, diabetes, and cancers, the study found that replacing half of the red and processed meat with plant proteins could extend life expectancy by nearly nine months on average, with males benefiting more than females. In contrast, replacing dairy with plant proteins had smaller life expectancy gains and increased calcium inadequacy by up to 14%.

As global temperatures climb from human activity, we have to reflect and think about our future as humanity, including our children. It’s often rare to find a win-win situation but switching to a plant-based diet has significant benefits for both your health and the home of your children.

O 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 (2024).