Giving up red meat in favor of fish, such as herring, sardines, and anchovies, could save 750,000 lives annually. This conclusion was reached by scientists after analyzing fish consumption in more than 130 countries, UNN reports with reference to The Guardian.
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Japanese researchers from the National Institute of Environmental Studies in Tsukuba, using data on red meat and fish consumption among residents of more than 130 countries, concluded that giving up red meat in favor of fish would help save hundreds of thousands of lives.
Replacing red meat with forage fish could prevent 750,000 deaths per year and significantly reduce the prevalence of disability due to diet-related diseases
It is noted that fish contains a higher concentration of essential nutrients. Fish is rich in long-chain omega-3 polyunsaturated fatty acids, which can prevent coronary heart disease, and is also rich in calcium and vitamin B12. In addition, fish is cheap, and this can be useful for low- and middle-income countries.
At the same time, the researchers recognize that the limited stocks of forage fish are not enough to replace all red meat. But such a replacement could still significantly reduce the global burden of disease.
Our analysis shows that forage fish is a promising alternative to red meat. This study points to the need to develop fish-based food policy guidelines and nutrition-sensitive policies to pay more attention to the composition of future fish consumption and to promote the consumption of forage fish
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