We’ve become obsessed with giving up meat entirely, but longevity science asks us for something much more pragmatic

Large observational studies suggest that replacing a small share of animal protein with plant protein is linked to lower mortality and longer life.

The benefit appears strongest when plant protein replaces red meat or eggs, rather than all animal foods equally.

Researchers caution that this is not definitive proof of causation, and the effect depends on the specific food swapped.

Age matters too: young children under five may still need animal protein for healthy growth.