In a groundbreaking study conducted by the National Institute for Environmental Studies in Tsukuba, Japan, researchers have found that consuming small fish, also known as marine forage, could have significant health benefits and reduce the incidence of coronary heart disease.
These small fish are rich in omega-3 fatty acids, calcium, and vitamin B12, making them a highly nutritious food option. Additionally, they have the lowest carbon footprint of any animal-based food, making them an environmentally friendly choice.
The research utilized data on expected red meat consumption in 2050 for 137 countries, as well as historical data on the capture of forage fish in marine habitats. The analysis revealed that widespread adoption of forage fish for direct human consumption could prevent up to 750,000 deaths from diet-related diseases in 2050, with the majority of these benefits seen in low- and middle-income countries.
Unfortunately, the majority of forage fish catch is currently used for fish meal and oil production, mainly for fish farming aimed at high-income consumers. However, the potential health benefits of incorporating small fish into diets, particularly in countries with high rates of heart disease, are significant.
Overall, the findings suggest that consuming small fish could have a substantial impact on public health and reduce the burden of diet-related diseases in the coming years. The study highlights the importance of considering the health benefits of alternative food sources and the potential positive effects on global health outcomes.