New Scientist
looks at the latest science regarding the possibility of life extension via dietary modification. Some evidence indicates the variable isn't (only) calories, but IGF-1, as triggered by protein:
The protein theory is bad news for people on low-carbohydrate weight-loss plans like the Atkins diet. "I'd be wary of diets that put a heavy emphasis on protein," says Piper. "It's hard to see how that could be healthy."
Fontana goes one step further, saying that high-protein diets could risk accelerated ageing and cancer. It's good news, however, for people already on low-protein diets, like vegans, who avoid eating meat, eggs and dairy products. In 2007, Fontana showed that vegans have lower levels of IGF-1 than meat-eaters.
There may be another reason for vegans to celebrate. Studies on flies and rodents suggest that cutting intake of one particular amino acid, called methionine, lengthens life to a similar degree as calorie restriction. Proteins in meat and other animal products have high levels of methionine, so a vegan diet would score well by that measure, too.
Obviously, this is not an argument for veganism
per se; one can have follow a high-protein vegan diet (Tofurky Beer Brat, anyone?, and one can follow a lower-protein omnivorous diet. But it is an interesting counter to those who think protein is the main concern.
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