VOA慢速英語：研究表明少食用動物性蛋白可以健康長壽

Study: To Live Longer, Eat More Chicken and Plant-Based Protein

研究表明少食用動物性蛋白可以健康長壽

The average American eats a lot of red meat, such as beef and meat from other mammals.

普通美國人食用了大量紅肉，例如牛肉以及其它來自哺乳動物的肉。

Meat-eaters often note that red meat has a lot of protein, which helps repair muscles and build bones. But new research shows that if people want to live a long and healthy life, they should get their protein from plants.

肉食者經(jīng)常注意到，紅肉有大量的蛋白質(zhì)，它可以幫助修復肌肉和構(gòu)建骨骼。但是新的研究表明，如果人們想要健康長壽，他們就應該從植物中獲取蛋白質(zhì)。

Dr. Mingyang Song and Dr. Andrew Chan work at Massachusetts General Hospital and Harvard University. They and other researchers examined how proteins from animals and proteins from plants affect human health.

宋明陽(Mingyang Song，音譯)和安德魯·陳(Andrew Chan)博士就職于馬薩諸塞州總醫(yī)院以及哈佛大學。他們和其他研究人員檢查了來自肉類的蛋白質(zhì)和來自植物中得蛋白質(zhì)如何影響人體健康。

They examined information from two major, long-term studies. The studies gathered information about the diet, lifestyle and health of more than 130,000 people. Dr. Chan says the information showed how to live a longer and healthier life.

他們檢查了來自兩項長期重要研究的信息。這些研究收集了超過13萬人的飲食、生活方式和健康的信息。陳博士表示，這些信息表明了如何健康長壽。

One important finding was that people who ate the highest amounts of animal-based protein, such as red meat, had a higher risk of dying earlier. They were especially at risk of dying earlier from heart-related problems.

其中一項發(fā)現(xiàn)就是，食用紅肉等動物性蛋白質(zhì)最多的人們早期死亡的風險更大。他們尤其面臨著因為心臟相關(guān)問題早期死亡的風險。

One reason is that red meat has high levels of cholesterol, which has been linked to heart disease.

原因之一就是紅肉含有同心臟病有關(guān)的高水平膽固醇。

The researchers found that heart-related – or cardiovascular – problems were higher among people who ate meat and also smoked, drank heavily, were obese and did not exercise.

研究人員發(fā)現(xiàn)，在食肉并且嚴重抽煙喝酒，肥胖且不運動的人群當中，心臟相關(guān)或心血管問題非常高。

While getting protein is important, red meat is not the only – or best – source. Dr. Chan said researchers found that people who replaced animal protein with plant protein in their diet reduced their risk of early death.

雖然獲得蛋白質(zhì)非常重要，紅肉并非唯一也不是最佳的來源。陳博士表示，研究人員發(fā)現(xiàn)，在飲食中用植物蛋白質(zhì)取代動物蛋白質(zhì)的人群降低了早期死亡的風險。

The study appears in the medical journal JAMA Internal Medicine.

這項研究發(fā)表在醫(yī)學雜志《美國醫(yī)學會內(nèi)科醫(yī)學期刊》上。

I'm Christopher Jones-Cruise.

我是克里斯托弗·瓊斯 - 克魯斯。