Going vegetarian really could slash your risk of an early grave, if new research is to be believed. 

Experts discovered people who ate a diet packed with plant proteins, specifically nuts and legumes, were more than a quarter less likely to suffer coronary heart disease. 

They also cut their risk of cardiovascular disease by almost a fifth. 

US researchers, who tracked over 200,000 adults over 30 years, claimed this was because the high amounts of fiber and antioxidants in plant based proteins stopped arteries getting blocked. 

Shunning red and processed meats could be 'much more effective in preventing cardiovascular disease', the scientists said.   

Frank Hu, a professor of nutrition and epidemiology at Harvard University added: 'Most of us need to begin shifting our diets toward plant-based proteins.

'We can do so by cutting down on meat, especially red and processed meats, and eating more legumes and nuts. Such a dietary pattern is beneficial not just for human health but also the health of our planet.' 

Andrea Glenn, an assistant professor in nutrition and food studies at New York University, also said: 'The average American eats a 1:3 plant to animal protein ratio. Our findings suggest a ratio of at least 1:2 is much more effective in preventing CVD. 

'For CHD prevention, a ratio of 1:1.3 or higher should come from plants.' 

In the study, over 203,000 healthy adults were quizzed about their daily diet every four years.

Researchers calculated each participant’s total protein intake, measured in grams per day, as well as their specific intakes of animal and plant proteins. 

Over a follow-up of 30 years, they found 16,118 cardiovascular disease cases, including over 10,000 coronary heart disease cases and over 6,000 stroke cases, were documented. 

Writing in the American Journal of Clinical Nutrition, they said participants who consumed the highest levels of animal proteins — compared to the lowest — had a 19 per cent lower risk of cardiovascular disease. 

They were also 27 per cent less likely to suffer coronary heart disease. 

These risk reductions were even higher among participants who ate more protein overall. 

Those who consumed the most protein — 21 per cent of energy coming from protein — and adhered to a higher plant to animal protein ratio saw a 28 per cent lower risk of cardiovascular disease.