Let us look at some scientific facts on the subject.
It is estimated that about 2 billion people live primarily on a meat-based diet worldwide, while 4 billion focus on a plant-based diet. The US food production system, a dominant meat-based market with a population of just 300 million, uses about 50% of the total US land area, 80% of its freshwater, and 17% of the fossil energy. Therefore, a vegetarian diet is more ecologically sustainable when compared to a meat-based diet (Pimentel et al., 2003).
While there is increasing scientific support for moving towards a plant-based diet, the shift has certain downsides. For non-vegetarians, reducing meat intake while increasing legumes, whole grains, and the like tend to result in iron and zinc deficiency.
Vegetarians have lower iron stores because of low quantities of it in their diets (Hunt, 2002). In combination with stress reduction, a plant-based diet reduces recurrent prostate cancer (Saxe et al., 2006).
A plant-based diet is a healthier alternative to one laden with meat; It reduces the chances of artery blockage and artery hardening, which are common causes of heart attacks (Tuso et al., 2015; Hu.,2003). It’s been observed that subjects who follow a plant-based diet (especially legumes) have high levels of genistein in their urine. Genistein is also said to help prevent chronic degenerative diseases like cancer tumors (Fotsis et al., 1993).
Replacing animal protein with plant protein will likely reduce mortality rates, lower cholesterol levels, and higher health benefits.
Diet, though, is an individual choice. There are pros and cons of both forms of diet. I have, above, provided you with a preview of this vast and complex subject.