Replacing Red Meat with Forage Fish Could Save 750,000 Lives a Year, Study Finds
A groundbreaking study conducted by a team of Japanese and Australian researchers has revealed that replacing red meat with forage fish such as herring, sardines, and anchovies could prevent 750,000 deaths annually and help address the climate crisis.
The study, which analyzed data from over 130 countries, found that forage fish are highly nutritious, environmentally friendly, and abundant in the world‘s oceans. In contrast, red meat consumption has been linked to a higher risk of disease in humans and significant environmental damage.
The researchers emphasized that adopting a diet rich in forage fish could have a significant impact on public health, particularly in low- and middle-income countries where these fish are readily available and heart disease prevalence is high.
While acknowledging that forage fish alone may not be able to fully replace red meat, the researchers underscored the need for guidelines on fish-based food policies and nutrition-conscious policies to promote the consumption of forage fish as a healthier and more sustainable alternative.
This study sheds light on the potential benefits of shifting towards a diet focused on forage fish and underscores the importance of considering the environmental and health implications of our dietary choices.
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