Adopting a new diet pattern by switching red meat with forage fish could prevent 750,000 deaths annually in 2050, a recent research revealed.
Incorporating forage fish or prey fish such as herring, sardines, and anchovies into diets could potentially lower the prevalence of disability caused by diet-related diseases, according to the study published in the journal BMJ Global Health.
Studies have shown that red and processed meat consumption raises risks of non-communicable diseases such as heart disease, stroke, diabetes, bowel cancer, and coronary artery disease. These diseases accounted for around 70% of global deaths in 2019.
“Marine forage fish, which are predated by larger fish, are rich in omega-3 long-chain polyunsaturated fatty acids (DHA and EPA), the intake of which may prevent coronary heart disease, as well as being abundant in calcium and vitamin B12. They also have the lowest carbon footprint of any animal food source,” the news release stated.
However, currently, three-quarters of the forage fish catch is ground into fishmeal and fish oil, the products that are mostly used for fish farming, destined for high-income consumers.
The recommended dietary shift could be particularly beneficial for low and middle-income countries, where these types of fish are affordable and abundant, and where the burden of diseases like heart disease is significant, the researchers said.
For the analysis, researchers devised four different scenarios based on projected red meat consumption in 2050 for 137 countries and historical data on the catch of forage fish from marine habitats.
Scenario one focused on prioritizing domestic supply, utilizing forage fish for national consumption or as a substitute for red meat. In scenario two, the emphasis was on reducing meat intake, particularly in countries where sheep and cattle consumption exceeds the recommended level of 15 kcal. The third scenario targeted ensuring sufficient fish intake, with a priority on countries where fish…
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