Swapping just 1% of plant protein in place of animal protein was associated with significantly less age-related deficit accumulation. Based on a study of more than 400,000 people, replacing just 3% of calories of animal protein with plant protein was associated with a 10% reduction in overall mortality risk. That simple swap could translate to about an extra year of life. Egg protein—mostly found in egg whites—appeared to be the biggest offender when it came to mortality risk. Swapping 3% of calories from egg protein for plant protein was associated with more than a 20% reduction in overall mort...