Building on their previous studies on the role of protein in preserving health and function, epidemiologists Adela Hruby and Paul F. Jacques, researchers at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts, found that adults around sixty years old, whose diets on average included adequate protein—and in particular protein from plants—showed fewer signs of “inflammaging.” Inflammaging is a low-grade, age-related chronic inflammation associated with frailty and illnesses such as hypertension, diabetes, heart disease, and cancer.
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Longevity & Higher Protein Consumption
By Ray Calabrese
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