Replacing 3% of calorie intake from animal protein with plant protein reduced all-cause mortality by 11-12%, with a 24% reduction when red meat was specifically replaced.

“A prospective cohort study involving 416,104 men and women concluded that replacing 3% of calorie intake from animal protein with plant protein reduced all-cause mortality by 11% and 12% in men and women, and the risk reduction went up to 24% when red meat was replaced.”