Getting your protein from plants instead of animals could prolong your life, a new study suggests.
一項新的研究表明，從植物而不是動物身上獲取蛋白質可以延長你的壽命。
Researchers prospectively followed 70,696 Japanese men and women, average age 55, for an average of 18 years.
研究人員對平均年齡55歲的70696名日本男女進行了前瞻性跟蹤調查，平均隨訪時間為18年。
All had completed detailed health and diet questionnaires, and none had a history of cancer or cardiovascular disease at the start.
所有人都完成了詳細的健康和飲食調查問卷，一開始都沒有癌症或心血管疾病史。
There were 12,381 deaths over the period.
在此期間有12381人死亡。
After adjusting for age, sex, smoking, fat intake, body mass index, physical activity and other health and behavioral characteristics,
在調整了年齡、性別、吸菸、脂肪攝入量、體重指數、體育活動以及其他健康和行為特徵之後，
they found that compared with the one-fifth of the group who ate the least plant protein,
他們發現，與吃最少植物蛋白的五分之一的人相比，
the fifth who consumed the most had a 27 percent lower rate of cardiovascular death, a 28 percent lower rate of death from heart disease and a 28 percent lower rate of stroke.
第五個攝入最多的人心血管死亡率降低27%，心臟病死亡率降低28%，中風率降低28%。
Substituting plant protein for red or processed meat was associated with lower mortality,
用植物蛋白代替紅肉或加工肉可以降低死亡率，
though the researchers found no correlation between the amount of animal protein intake and mortality when considered alone.
儘管研究人員發現單獨考慮動物蛋白質攝入量與死亡率之間沒有相關性。
This is probably because most animal protein in the Japanese diet comes from fish, not red meat.
這可能是因為日本飲食中的大多數動物蛋白質來自魚，而不是紅肉。
Still, those who ate the most plant protein, which is abundant in such foods as spinach, broccoli and legumes like lentils, soy beans and chickpeas,
儘管如此，那些吃了最多植物蛋白質的人，這些蛋白質在菠菜、花椰菜和豆類（如扁豆、大豆和鷹嘴豆）中含量豐富，
had a 13 percent lower all-cause mortality rate than those who ate the least.
全因死亡率比那些吃得最少的人低13%。
"Our study suggests that plant protein may provide beneficial health effects," the authors write in JAMA Internal Medicine,
「我們的研究表明，植物蛋白可能提供有益的健康影響，」作者在JAMA內科雜誌上寫道，
"and that replacement of red and processed meat protein with plant or fish protein may increase longevity."
「用植物蛋白或魚蛋白替代紅色和加工過的肉類蛋白可能會延長壽命。」
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