Meat eaters are more likely to survive to 100 — Study

A Chinese study has found that underweight women aged 80 and above who ate meat daily were 44 per cent more likely to reach 100 than their vegetarian counterparts, highlighting the potential importance of adequate nutrition in advanced age.

Published in The American Journal of Clinical Nutrition, the study found no similar association among women of normal weight or those who were overweight. No significant link between vegetarianism and longevity was found among men.

Researchers from Fudan University, the Chinese Centre for Disease Control and Prevention, and Shanghai Jiao Tong University analysed data from the Chinese Longitudinal Healthy Longevity Survey, comparing 1,459 centenarians with 3,744 people in their 80s and 90s who had not reached 100.

The findings showed that the association between meat consumption and longevity among women was largely limited to those classified as underweight.

Vegetarians who ate fish, dairy products or eggs had a similar likelihood of reaching 100 as meat eaters, suggesting that adequate calorie and nutrient intake may be particularly important in advanced age.

The researchers also found that body mass index (BMI) partly explained the relationship between vegetarian diets and the likelihood of reaching 100. They said the role of body weight in longevity deserved further investigation, given that being underweight is relatively common among very old adults.

The findings add to debate about the nutritional needs of older people, particularly the role of protein in preserving muscle mass and physical function.

Vegetarian and plant-based diets have been associated with lower risks of conditions such as heart disease, stroke, type 2 diabetes and obesity. However, some studies have linked vegetarian diets to a higher risk of fractures, potentially due to inadequate calcium and protein intake.

Evidence on protein requirements for healthy ageing remains mixed. A 2026 review by researchers at the University of Wisconsin-Madison explored whether lower protein intake could promote healthier ageing in some organisms, although it remains uncertain how these findings apply to older humans.

The researchers cautioned that their study does not prove that eating meat directly increases the chances of reaching 100. As an observational study, it identifies associations rather than cause and effect.

The research also did not track participants’ diets throughout their lives, focusing instead on eating habits in later years. Food choices among older adults may be influenced by chewing difficulties, health conditions and changing nutritional needs.

Longevity is also affected by factors beyond diet, including physical activity, sleep, healthcare access and living conditions.

The type and quantity of meat consumed matter as well. Red and processed meats have been associated with adverse health outcomes, particularly when eaten in excess, and health experts generally recommend limiting processed meat.

The researchers called for further studies focusing on people of advanced age to help develop dietary recommendations that reflect their specific nutritional needs.

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“Our findings emphasised the importance of a balanced diet from both animal- and plant-derived food for healthy longevity,” the team wrote.

They added that further research is needed to guide dietary choices that support healthy ageing and longer life.