The Effects of Proteins on Mortality Rate

The Effects of Proteins on Mortality Rate - Frain 1 Jack...

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Frain 1 Jack Frain Wanninger Biology Honors 6 September 2016 The Effects of Proteins on Mortality Rate Science Daily’s “High animal protein intake associated with higher, plant protein with lower mortality rate” article discusses the effects of protein intake on an individual’s mortality rate. The Massachusetts General Hospital conducted the largest study of protein intake ever. Using more than thirty years of data, the hospital determined that the more protein from animal sources one intakes, the higher the mortality rate. The more plant protein intake, the lower the mortality rate. However, these only apply if the person has at least one additional factor associated with an unhealthy lifestyle. It also states fish and chicken are the healthiest forms of animal protein. Proteins were one of the four biomolecules covered in Unit One. Made up of amino acids, proteins have four functions: as enzymes, the immune system, to transport, and structure.
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