Replacing red meat with forage fish like herring, sardines, and anchovies could prevent up to 750,000 deaths annually by 2050 and significantly reduce disability from diet-related illnesses, according to a recent study. study led by the National Institute for Environmental Studies in Japan.
This dietary shift could particularly benefit low- and middle-income countries, where heart disease rates are high and such fish are both affordable and plentiful.
Consumption of red meat
Consumption of red and processed meat has been increasingly linked to an increased risk of non-communicable diseases, which were responsible for approximately 70% of global deaths in 2019.
Health issues such as coronary heart disease, stroke, diabetes, and bowel cancer account for nearly half of these deaths, with coronary artery disease being the most common.
Health benefits of forage fish
Marine forage fish, which are eaten by larger fish species, are known for their high levels of omega-3 fatty acids (DHA and EPA), which may help prevent coronary heart disease. They are also rich in calcium and vitamin B12 and boast the smallest carbon footprint of all animal food sources.
However, the researchers highlight a concerning issue: about three-quarters of the forage fish catch, most of which comes from regions struggling with food insecurity, is processed into fish meal and oil by fish for aquaculture, mainly catering to wealthy consumers.
To assess how forage fish would affect the global burden of disease if used as an alternative to red meat, the researchers created four different global distribution scenarios based on projected red meat consumption in 2050 in 137 countries and historical data on caught.
Profit of fish in human diets
The findings indicate significant potential public health benefits from incorporating forage fish directly into human diets, particularly in reducing the incidence of coronary heart disease.
This approach could prevent between half a million and 750,000 deaths from diet-related diseases by 2050 and reduce the number of people living with disability by 8–15 million, with the most significant impact in low- and developing-income countries. middle income
Reducing the global burden of disease
Although the supply of these fish may not be sufficient to replace all consumption of red meat, their optimal intake may almost meet the recommended fish intake of 40 kcal per capita daily in most country, potentially reducing deaths from major diseases by 2% by 2050.
The analysis indicated that prioritizing the domestic supply of forage fish for direct consumption or as a meat substitute may have the least impact on mortality prevention.
Allocation of forage fish to areas with low seafood consumption, mainly in low- and middle-income countries, could more effectively reduce the global burden of disease.
Cultural barriers
“Despite the theoretical potential of forage fish, many barriers, such as fish meal and oil processing, overfishing, climate change, and cultural acceptance may prevent the health benefits of forage fish from being realized ,” the authors wrote.
“The coordination and action of multi-sectoral policy (eg: prioritizing access to affordable fish, such as forage fish, for the poor and promoting the use of nutrient-rich microalgae as fish feed) can help to address some of these barriers.”
Implementation of culturally appropriate interventions to encourage dietary and lifestyle changes, including strategies such as climate change impact labels and educating consumers on the nutritional benefits of forage fish, may further further facilitate the transition from red meat to forage fish, contributing to global health improvements.
More about forage fish
Forage fish are small, schooling fish that play an important role in marine ecosystems. They are a major food source for larger predatory fish, marine mammals, and birds.
These fish are characterized by their large populations and high reproductive rates, which help maintain their numbers despite intense predation. They are found in oceans around the world and tend to live in the upper layers of the water column, although some species can migrate to deeper waters.
Forage fish are also important to the human economy, supporting the commercial fishing industry and being used in fishmeal, oil production, and as bait.
Their importance in marine food webs cannot be overstated. Declines in forage fish populations due to overfishing, habitat destruction, and climate change can have cascading effects, affecting predator survival and altering marine biodiversity.
The study was published in the journal BMJ Global Health.
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