Which nutritional action can help to reduce the risk of death?

Replacing meat protein with plant protein is linked to a variety of health benefits that contribute to a reduced risk of death. Plant proteins are typically lower in saturated fats and cholesterol compared to animal proteins, and they are often high in fiber, vitamins, and antioxidants. Diets that emphasize plant-based proteins, such as legumes, nuts, and whole grains, can help lower the risk of chronic diseases such as heart disease, diabetes, and certain cancers.

Research suggests that a diet rich in plant-based foods supports better overall health and can lead to a longer lifespan. By focusing on plant proteins, individuals tend to consume more nutrients that promote heart health and improve metabolic function, thereby potentially reducing mortality risk.

In contrast, increasing saturated fat intake, consuming more processed foods, and decreasing water intake are all associated with negative health outcomes. Saturated fats can raise cholesterol levels, processed foods are often high in unhealthy fats and sugars, and inadequate hydration can lead to various health issues. Thus, prioritizing plant proteins stands out as a beneficial nutritional action in promoting longevity and reducing the risk of death.