When it comes to our health and wellbeing, diet is one of the most important factors we can easily influence ourselves. Unfortunately that can mean cutting out or cutting back on some of the foods and drinks we enjoy as these can come with some potential health risks.
Inversely there are plenty of other foods known for their health benefits, with some able to boost vitamin levels, aid weight loss efforts and lower the chances for various conditions.
A new study has revealed that one such food could even save your life, lowering your risk of dying earlier.
According to research, published in the British Medical Journal, eating what is known as “forage fish” could save up to 750,000 lives per year across the globe.
These fish are the smaller, cheaper varieties such as sardines, mackerel, anchovies and herring that serve as a food source for larger fish.
The study ruled that swapping out red meat, which includes beef, pork and lamb, for this fish could significantly “reduce the global burden of disease”.
Not only could this change lead to 500,000 to 750,000 fewer fatalities every year but it could also avoid eight to 15 million disability-adjusted life years, scientists said.
Making the change would also be kinder to your wallet, with certain forage fish such as sardines extremely cheap to buy.
In Sainsbury’s you can find a tin of the fish for just 60p and in Asda a tin will cost 45p.
On top of the health and financial benefits, the switch would be better for the environment.
Forage fish have one of the lowest carbon footprints of any animal food source.
It is estimated that replacing 10 percent of the world’s meat consumption with forage fish could lower global greenhouse gas emissions by up to 15 percent.
The study authors, from institutes in Japan and Australia, recommended policy changes to allow for more human consumption of forage fish going forward.
In the study they explained: “Red meat consumption is associated with an elevated risk of mortality from non-communicable diseases (NCDs).
“In contrast, forage fish, as highly nutritious, environmentally friendly, affordable, and the most abundant fish species in the ocean, are receiving increasing interest from a global food system perspective.
“The results of our study show that forage fish may replace only a fraction (approximately eight percent) of the world’s red meat due to its limited supply, but it may increase global daily per capita fish consumption close to the recommended level.
“Such a substitution could avoid 0.5–0.75 million deaths and 8–15 million disability-adjusted life years, concentrated in low- and middle-income countries.
“Forage fish as an alternative to red meat could double (or more) the number of deaths that could be avoided by simply reducing red meat consumption.”
They added: “Our analysis suggests that forage fish is a promising alternative to red meat.
“Policies targeting the allocation of forage fish to regions where they are needed, such as the global south, could be more effective in maximising the potential of forage fish to reduce the global burden of disease.”
Existing research has long since advocated for the consumption of oily fish including sardines, herring and anchovies to lower the risk of dementia and protect the heart.
