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To Live Longer, Eat Meat

🔑 Keywords: Health Food Therapy · Japanese ancient text *Shōyō Kō* states: "A human life spans a century at most." Meaning, reaching 100 years is the peak, and anyone over 60 is considered long-lived. Unlike the 18th century when this book was written, today’s human lifespan has significantly increased. According to Japan's Ministry of Health, Labour and Welfare statistics from 1999, the number of centenarians nationwide had reached 11,346.<br>One key factor behind longevity is diet, especially ensuring adequate protein intake. Cardiovascular and cerebrovascular diseases often stem from weakened blood vessel walls, and proteins play a role in building tissues and organs. Proteins also enhance immune function. However, traditionally, older people were advised to eat mainly light, vegetable-based meals. Recently, this view has faced growing criticism. Since entering middle and old age in good health, one should avoid the pitfall of low-protein diets and properly consume meat to supplement protein.<br>Regarding the relationship between lifespan and protein—especially animal protein—Tokyo Institute of Gerontology conducted a survey on 100 centenarians. Results showed that in daily protein intake, animal protein accounted for 59.6% among men and 57.6% among women, compared to just 48.7% nationwide at the time. This indirectly suggests that sufficient animal protein intake significantly increases the likelihood of longevity. The institute’s “2001 Midlife Anti-Aging Plan” clearly outlined links between protein intake and functional ability in the elderly. For example, a two-year follow-up study of 650 people aged 65+ investigated how diet affects cognitive activities like leisure and writing. Results showed that those who regularly ate meat, dairy, and oily foods had a 0.78 rate of low functional ability, compared to 0.93 among those who preferred vegetables and fruits, and as high as 1.03 among those whose diet consisted mainly of rice, pickled vegetables, or soybean soup. Clearly, elderly people who eat meat regularly show lower rates of brain activity decline and reduced functional ability.<br>Regarding frequency of meat consumption and brain function decline: those who never eat meat have a 1.0 rate of brain function decline, while those who eat meat daily or every other day have rates of 0.56 and 0.55 respectively—nearly double the difference. To maintain elderly functional capacity, protein intake is indispensable. However, despite meat’s benefits, one must not become biased toward meat alone. The key lies in balancing meat with vegetables.

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