Long life has long been attributed to eating a healthy diet. Experts say this should consist of five servings of different fruits and vegetables per day, lots of fiber, some dairy or dairy alternatives, some protein and small amounts of unsaturated oils and smears. But a recent study suggested, in particular, switching to a high-protein vegetarian diet can help people live longer. Researchers at the Japan Center for Public Health Science have been tracking 70,696 adult Japanese for nearly 20 years and find that those who receive most of their protein from plant foods are less likely to die for any reason. Western diets tend to contain more red meat and processed foods, and the UK has high rates of heart disease and obesity.
Following the results of the study, the study authors propose to replace a high-protein steak. Vegetable foods can reduce the risk of human death.
High protein foods include tofu, beans, tempera, edam and quinoa.
As part of the study, researchers maintained sections on what diseases the participants developed. [1
The researchers then analyzed how human deaths change as they move from animal to vegetable proteins.
The transition from red or processed meat to vegetable, fruit and cereal proteins is associated with a lower risk of dying from cancer, as well as death from any cause.  The link between eating large quantities of red or processed meat and certain diseases is well known, but it is suggested that studies consuming small amounts may be risky.
Researchers at Loma Linda University of California Health Care find that eating small amounts of red and processed meat can increase the risk of death for a person.
Researchers used data from people who participated in the Adventist Health Study-2, a study that employs nearly 96,000 Seventh-day Adventists living in the US and Canada between 2002 and 2007.
About half Adventists are vegetarians, and those who decide to eat meat consume very little of it.
The results published in the journal Nutrients show that there is a link between the consumption of a combination of red and processed meats and a higher risk of both overall death and cardiovascular disease.
Another major study conducted in 2016 ., found that a vegan diet can significantly reduce the death rates of diets that include meat.
The study was published in the journal JAMA Internal Medicine and undertaken by scientists at Massachusetts Hospital.
More than 130,000 records of participants' health and diet have been monitored for thirty years.
The results show every three percent increase in calories from vegetable protein reduces the risk of death by 10 percent.
There was also a reduced risk of 12 percent dying of open heart disease.
In contrast, eating 10 percent more found that animal protein increased the risk of all-cause death by 2 percent.
Those who replaced eggs with vegetable protein showed a 19% reduction in mortality risk, and elimination of untreated red meat saw a decrease of 12%
The risk of dying was found to be the highest predictor in participants who also engage in unhealthy activities such as smoking, heavy drinking or obesity.