In a world where the search for healthy, sustainable and accessible food options has become more relevant than ever, a new study shows an alternative that promises to protect health and reduce the risk of premature death: forage fish, such as sardines, herring or anchovies. These types of fish are positioned as heroes not only for their nutritional value, but also for their low impact on the environment, their low price that makes them accessible to the population with fewer economic resources, and their abundance in the oceans.
The study results suggest that replacing red meat consumption – which has been linked to an increased risk of death from non-communicable diseases (NCDs) – with these small fish – which are rich in omega-3 polyunsaturated fatty acids – could prevent between 500,000 and 750,000 premature deaths in 2050 due to diseases such as stroke or colon cancer, especially in less developed countries, in addition to reducing the deterioration in quality of life associated with these pathologies.
The research has been led by Shujuan Xia, from the National Institute of Environmental Studies of Japan, and to carry it out, projected data on red meat consumption for the year 2050 in 137 countries was used, as well as figures on forage fish catches. The authors imagined a scenario where the consumption of red meat in each country was replaced by forage fish from marine habitats, without exceeding the potential supply of these fish. Through a comparative risk assessment framework, they explored how such a change could alleviate the global burden of diet-related non-communicable diseases in adults.
Bring daily fish consumption closer to recommended levels
The results have been published in BMJ Global Health and reveal that, although forage fish could only replace a small portion (approximately 8%) of global red meat consumption due to their limited supply, this change could bring per day’s daily consumption closer capita of fish at recommended levels. This dietary adjustment has the potential to prevent 0.5 to 0.75 million deaths and avoid 8 to 15 million disability-adjusted life years, especially in low- and middle-income countries. Surprisingly, opting for forage fish instead of simply reducing red meat consumption could double (or more) the number of deaths prevented.
“Our analysis suggests that foraged fish is a promising alternative to red meat. “Policies aimed at allocating forage fish to regions where they are needed, such as the Global South, could be more effective in maximizing the potential of forage fish to reduce the global burden of disease,” the researchers conclude in their article.
In short, while red meat remains a popular component of many diets around the world, forage fish are emerging as a dietary option with the power to not only nourish us, but also protect our planet and improve our collective health. This study not only highlights the importance of considering sustainable alternatives in our diets but also the need for food policies that support an equitable distribution of nutritional resources globally.
“The application of food policies that favor the consumption of fish would not only lead to an improvement in the health of the Spanish population, but would also reduce health expenditure and enhance the following of the Mediterranean diet and the Atlantic diet”
“Forage fish include species such as sardines, herring and mackerel, small fatty fish with a significant content of DHA and EPA, two omega 3 polyunsaturated fatty acids that have been shown to produce very beneficial effects on the body,” says Jesús Francisco García-Gavilán, researcher at CIBERobn and associate professor at the Rovira i Virgili University, at the Pere Virgili Health Research Institute, who did not participate in the study, in statements to SMC Spain.
He adds that “red meat is a food that comes mainly from cattle” and “several studies have shown that continued consumption of this group of foods favors the development of cardiovascular diseases and some types of cancer, the two pathologies that cause the highest mortality.” and health spending at the national level. There are also studies that show that some of the livestock practices associated with this type of food seriously harm the environment.”
“Therefore, the application of food policies at the national level that favor the consumption of fish would not only produce an improvement in the health of the Spanish population, but would also reduce health expenditure and enhance the monitoring of the Mediterranean diet and the Atlantic, two dietary patterns in danger of extinction despite being globally recognized as effective in preventing pathologies.”
