Meat Consumption Linked to Higher Centenarian Rates in Older Adults, Study Finds

Older adults who include meat in their diets may have better chances of reaching age 100 than those who follow vegetarian eating patterns, according to new research that challenges conventional wisdom about plant-based diets and longevity.

A 20-year study tracking more than 5,000 Chinese adults aged 80 and older found that participants who completely avoided meat were less likely to reach their 100th birthday compared to those who regularly consumed animal products. The findings, published in The American Journal of Clinical Nutrition, offer a nuanced perspective on nutrition requirements that appear to shift significantly in advanced age.

This research stands in contrast to numerous previous studies that have consistently associated vegetarian and plant-based diets with lower risks of chronic conditions including heart disease, stroke, diabetes and obesity. However, researchers note that most evidence supporting plant-based eating comes from studies focused on younger populations.

“The nutritional priorities for adults in their 80s, 90s, and beyond often shift from preventing long-term chronic diseases to maintaining day-to-day physical function,” explained the research team. As people age, they experience natural losses in muscle mass and bone density, increasing their vulnerability to malnutrition and frailty—factors that can significantly impact survival rates.

Erin Palinski-Wade, a New Jersey-based registered dietitian not involved in the study, offered context for the seemingly contradictory findings. “The headline sounds surprising because it contrasts with decades of data linking plant-forward diets to lower chronic disease risk earlier in life,” she said. “However, once you see that this research is limited to adults over 80 who are also underweight—and that this link disappears with the consumption of eggs, dairy and fish—the results are less surprising.”

Importantly, the researchers discovered that the association between avoiding meat and reduced longevity was only observed in underweight participants. Those maintaining a healthy weight showed no such correlation. Additionally, older adults who continued eating non-meat animal products such as fish, dairy, and eggs were just as likely to reach 100 as those consuming meat.

This suggests that completely eliminating animal-sourced proteins might make it more difficult for elderly individuals to meet their nutritional needs, particularly as aging often brings diminished appetite and hunger cues. Protein is essential for maintaining muscle mass, while calcium and other nutrients found in animal products support bone health—both crucial factors for preventing fractures and maintaining independence in advanced age.

The study authors emphasize that including even small amounts of animal-sourced foods could help older seniors maintain essential nutrients and prevent the accelerated muscle loss often observed in strict plant-eaters. This approach might be particularly important in populations already at risk of being underweight.

Experts caution about overinterpreting the findings, noting limitations in the observational design. “This study can only show associations and does not prove that avoiding meat directly reduces the odds of reaching 100,” Palinski-Wade emphasized. Cultural dietary patterns, healthcare access, and other lifestyle factors in the Chinese population studied may also influence the outcomes in ways not fully accounted for.

For practical application, Palinski-Wade recommends that adults in their 80s and beyond prioritize maintaining healthy weight and meeting protein and micronutrient requirements—even if that means incorporating fish, eggs, dairy, or well-planned fortified plant proteins and supplements.

“Strict vegan or very low-protein diets at that age should be carefully monitored by a dietitian or clinician, with particular attention to vitamin B12, vitamin D, calcium, and total protein intake,” she advised.

These findings don’t invalidate the benefits of plant-forward eating patterns for younger adults seeking to prevent chronic disease. Rather, they highlight how nutritional needs evolve across the lifespan and underscore the importance of personalized dietary approaches, particularly for the oldest members of society.

For those concerned about both longevity and ethical eating, the research suggests that flexible plant-forward diets that include some animal products might offer the best of both worlds, especially in advanced age.