It’s hard to believe, but the number of people dying each year in the United States has been steadily rising since the 1970s, with an estimated 790,000 deaths from preventable diseases in 2010, according to the CDC.
That number has risen steadily since the 1980s.
But how much is the real problem?
Is it really the price of meat and dairy products?
Or is it a complex issue of environmental and social factors?
That’s the question being asked now, as researchers at the University of Michigan in Ann Arbor, Mich., are taking a look at the costs and benefits of plant-based diets.
They are focusing on plant-derived proteins, which they say are less processed and more nutritious than animal-derived protein.
They also suggest that plant-related proteins are less costly to produce.
To get a better understanding of the issue, the researchers at UMI are conducting an analysis of dietary information on more than 30,000 U.S. adults.
The analysis will focus on dietary habits in the U.T., with the goal of determining the benefits and costs of plant foods.
The researchers looked at three groups of people.
One group consisted of people who ate more plant-dairy products than the other groups, which is considered the more “frugalist” group.
The other two groups consisted of those who ate fewer plant-containing foods than the more frugalist group, but ate more processed and processed animal foods.
To understand the overall picture, the team looked at the data for a decade, and then in 2013 they conducted a follow-up analysis.
The new study also found that the more processed animal products consumed, the higher the risk of death.
The risk of heart disease and cancer was the same in the frugal group as it was in the other two, the study found.
The findings have been published in the Journal of the American Medical Association.
The study looked at about 30,068 U.K. adults who answered questions about their dietary habits.
It followed up on the participants for 15 years.
The researchers analyzed data on diet, health, diet quality and disease occurrence.
The results show that a low-fat diet, with the use of plant proteins, was associated with a lower risk of dying from cardiovascular disease, heart disease, cancer, and stroke.
For example, people in the lowest quintile of plant protein intake had a 17 percent lower risk than those in the highest quintile.
The other benefits of eating plant-rich foods, like fruits and vegetables, were associated with lower cancer and other diseases.
The results for plant-foods, including plant proteins and plant oils, were less clear.
“For some people, this is a great idea.
For others, this may not be as great as they thought,” said lead author and epidemiologist Dr. Elizabeth M. Kasten, associate professor of medicine and health sciences at the university.
“But for many people, plant-nutrient-rich plant foods are a better option than animal protein.”
The researchers also found the plant-protein diet had a lower rate of diabetes, hypertension, and high blood pressure than animal products.
It also was associated to a lower incidence of type 2 diabetes, obesity, hypertension and high cholesterol.
The overall findings support the benefits of a plant- protein diet and suggest that the benefits may be even greater than previously thought.
The research could help guide the health of populations in developing countries, which are at increased risk of developing chronic diseases such as obesity, diabetes, and cardiovascular disease.