A diet of small fish instead of red meat could save 750,000 lives each year

According to scientists , eating small fish instead of red meat could prevent up to 750,000 deaths from diet-related diseases by 2050 and avoid up to 15 million years of living with disease.

Replacing red meat with small fish such as herring, sardines and anchovies in meals could save 750,000 lives each year and contribute to solving the climate crisis.

The above is the conclusion that a group of Japanese and Australian researchers reached after conducting the largest data analysis ever, with data from more than 130 countries.

There is growing evidence of an association between red meat consumption and a higher risk of disease in humans. (Illustration image: source SciTechDaily.com).

The analysis report pointed out the benefits of small fish such as high nutritional value, environmental friendliness with abundant supply, while there is increasing evidence of a link between red meat consumption and a higher risk of disease in humans and harm to the environment.

The researchers simulated four scenarios, each representing a different global distribution pattern of small fish. They used data forecasting red meat consumption in 2050 for 137 countries and historical data on small fish catches from the marine environment.

According to scientists, this approach could prevent up to 750,000 deaths from diet-related disease by 2050 and avoid up to 15 million years of living with the disease.

The researchers added that adopting a fish diet in place of red meat would be especially useful for low- and middle-income countries , where these fish are cheap and abundant, but mortality rates are high. Because cardiovascular disease in particular is very high here.

Scientists recommend that to improve human health and the health of the planet, people should limit red meat consumption and switch to foods that are both healthy and environmentally friendly.

Scientists emphasize that compared to red meat, seafood not only provides higher concentrations of essential nutrients but also prevents diet-related non-communicable diseases (NCDs).

Small fish are rich in omega-3 long-chain polyinsaturated fatty acids , which can prevent coronary heart disease, and are also high in calcium and vitamin B12.

It's also the animal-based food source with the lowest carbon footprint, researchers say.

However, currently three-quarters of small fish catches are processed into fishmeal and fish oil - products mainly used in aquaculture.

The study points to the need for fish food policy guidelines and nutrition-sensitive policies to pay closer attention to the composition of future fish intake and promote the consumption of small fish.