Scientists overturn the understanding of protein in the diet

American scientists from the University of Wisconsin-Madison analyzed over 300 studies and concluded that reducing protein in the diet may decrease the risk of age-related diseases, including diabetes and cancer. The research showed that a low-protein diet improves metabolism, reduces fat tissue, and stabilizes blood sugar levels. The authors note that most people consume more protein than necessary, but emphasize that restriction is not suitable for pregnant women, children, and the elderly.

American scientists from the University of Wisconsin-Madison conducted a large-scale analysis of over 300 scientific papers and concluded that the trendy habit of consuming high amounts of protein may be unnecessary. According to their data, reducing protein in the diet can decrease the risk of age-related diseases, including diabetes and cancer. The research showed that a low-protein diet improves metabolism: fat tissue decreases, the body expends more energy, and blood sugar levels become more stable. These effects are linked to the hormone FGF21 and the activation of autophagy—a process of cleaning cells from damaged proteins. Study author Dudley Lamming noted that protein is beneficial for muscle growth in active people, but most lead a sedentary lifestyle and consume more protein than needed, which can have negative consequences. The scientists emphasize that a low-protein diet is not suitable for pregnant women, children, the elderly, and those recovering from injuries. The European Food Safety Authority and the WHO recommend a norm of 0.83 g of protein per kilogram of body weight per day, considering a twofold excess safe. The authors call for individual protein intake norms based on age and physical activity.