A major new study spanning 101 countries has revealed that adults who consume a diet rich in plant-based proteins tend to live longer, while animal proteins remain crucial during early life. Published in Nature Communications, the international research provides some of the most comprehensive evidence yet linking dietary protein sources to lifespan, with possible lessons for Thailand’s evolving food landscape and health policies Nature Communications.
Across the globe, diets higher in plant protein were associated with significantly improved adult survivorship and overall life expectancy, especially when compared to diets where most protein comes from animal sources. Notably, the opposite effect was found among young children—animal-derived proteins offered unique survival benefits in the first years of life, likely due to bioavailable nutrients critical for development.
This research matters to Thai readers for several reasons. Thailand is both a major agricultural producer of plant protein sources—such as rice, soybeans, and legumes—and a country transitioning toward more Western-style diets, which often feature higher animal protein. Urbanisation, rising incomes, and new lifestyle patterns are shifting food consumption rapidly among Thai families University of Sydney.
The Nature Communications study examined sixty years of global food supply and mortality data, tracking national intake of animal- and plant-based proteins alongside patterns of survivorship from childhood to old age. The authors found that while total protein sufficiency is vital to survival at any age, the source of that protein matters considerably for health outcomes at different life stages.
For young children (under five), survival rates were highest in countries with better supplies of animal protein. The explanation is nutritional: animal proteins provide complete amino acid profiles and are rich in iron, zinc, and vitamin A—micronutrients which are especially bioavailable from animal products and essential for growth and immunity. In resource-limited settings where animal proteins are scarce, infant mortality tends to be markedly higher. As the study notes, “increasing animal-based protein supplies may enhance early life survivorship by addressing maternal undernutrition, reducing nutritional deficiencies, improving breast milk quality and quantity, and lowering the risk of infant health problems” [Nature Communications].
However, from adolescence and into adulthood, countries with higher proportions of plant-based protein in the food supply saw markedly higher life expectancy and lower rates of adult mortality. Plant proteins—found in beans, nuts, soy, and whole grains—are associated with a decreased risk of chronic diseases such as diabetes, cardiovascular illness, and certain cancers. Populations with high plant protein intake echo the so-called “Blue Zones” in global longevity research, such as Okinawa in Japan, where diets are predominantly plant-based and average lifespans are among the world’s longest EatingWell.
Data analysis revealed that life expectancy at birth peaked in environments with high plant protein and low animal protein and fat. In older adults, plant-rich diets were linked to better survival prospects, even when total protein intake was controlled.
The study also highlighted the detrimental effects of excessive animal protein and fat consumption later in life, pointing to increased risks of “over-nutrition”—namely chronic diseases like heart attack, stroke, and metabolic syndrome—which are steadily rising in Thailand ZME Science.
The researchers drew on food supply data compiled by the United Nations Food and Agriculture Organization (FAO), combining these with mortality data from the Human Mortality Database and economic values from the Maddison Project. Their statistical models corrected for variables like national wealth and overall calorie and fat intake.
Significantly, the observed association between plant protein and longevity was independent of other macronutrients—suggesting that simply replacing animal with plant sources, without eating less overall, would still confer a survival benefit for adults.
Expert commentary has reinforced these findings. According to an academic nutritionist at the University of Sydney, “The results add to a growing body of evidence that diets focusing on plant-derived proteins promote not just physical health but also longer life. This is especially relevant as developing nations like Thailand modernise their food systems” University of Sydney.
The historical and cultural context for Thailand is notable. Traditionally, Thai cuisine relies heavily on plant-based staples—jasmine rice, vegetables, tofu, mung beans, and a rich variety of herbs. Dishes such as ‘kaeng liang’ (spicy vegetable soup), ‘tao hoo song kreung’ (mixed tofu), and various forms of sticky rice desserts remain part of daily life, especially in rural areas. However, the urban appetite for burgers, steaks, processed meats, and dairy is growing, fueled by global fast-food chains and aggressive marketing.
The present research thus reflects a larger global trend: as countries develop, animal protein consumption accelerates; so too may the burden of non-communicable diseases. The study cautions, “As income and urbanization rise, so does the consumption of meat, sugar, fats, oils, and processed foods… numerous studies have consistently linked high intake of processed foods to an increased risk of age-related ill health, and premature death.”
For Thailand, this insight comes at a crucial time for national health strategy. The Ministry of Public Health and the Ministry of Agriculture are both actively campaigning to reduce population salt, sugar, and fat intake. At the same time, there is state promotion of soy, mung beans, and other legumes as sustainable protein alternatives GB News.
Thailand’s own experience with plant diets during Buddhist “vegetarian festivals” and the culture of “kanom jin” (fermented rice noodles, frequently eaten with vegetable curries) suggests that plant protein-rich eating is culturally acceptable and could be revived as part of a public health push.
As plant-based meat alternatives grow more available—including locally made tofu, tempeh, and new products from Thai startups—consumers now have greater access to nutritious, protein-rich foods that fit with health recommendations. Meanwhile, the traditional emphasis on fresh, minimally processed meals should be protected from the encroachment of ultra-processed imported foods.
Looking to the future, this new data suggest actionable guidance: for Thai children, policies should continue to ensure adequate animal-based protein and micronutrients—especially for low-income rural populations vulnerable to malnutrition. For working-age and older adults, however, dietary recommendations should lean ever more heavily toward plant protein sources. State-supported nutrition campaigns, school lunch programs, and food subsidy targets should be recalibrated accordingly.
To help reduce the risk of chronic disease and support longer lives, Thai consumers might heed the following evidence-based recommendations:
- Prioritise protein sources from legumes, tofu, nuts, and whole grains in daily meals
- Enjoy traditional Thai dishes rich in plant protein and fiber, limiting fatty meats and processed foods
- For children and pregnant/breastfeeding women, ensure sufficient intake of high-quality animal protein and consider iron and zinc supplementation where needed
- Encourage local restaurants, food vendors, and canteens to offer plant-based protein options
- Support national and local health campaigns that promote sustainable, plant-based eating patterns
In summary, the largest multinational study of its kind has confirmed what traditional wisdom and mounting science both suggest: to live longer, adults should fill their plates with plant-based proteins, while recognising the continued necessity of animal proteins in children’s diets. As Thailand stands at the crossroads of changing food systems, these findings provide a vital roadmap for healthy and sustainable nutrition.
Sources for this report include Nature Communications, GB News, University of Sydney, EatingWell, and ZME Science.