Eating small fish offers great benefits – According to a new study, regular consumption of small fish, eaten whole, has been linked to a reduced risk of mortality. This research, conducted by Dr. Chinatsu Kasahara and Professors Takashi Tamura and Kenji Wakai of the Nagoya University Graduate School of Medicine, highlights the potential health benefits of habitually eating small fish. The findings were published in the journal Public Health Nutrition.
The study found an association between the consumption of small fish and reduced mortality from all causes and cancer among Japanese women. The research involved 80,802 participants aged between 35 and 69, followed for an average of nine years. During the follow-up period, 2,482 deaths were recorded, about 60% of which were cancer-related.
Regular consumption of small fish, such as whitebait, Atlantic capelin, and dried small sardines, was inversely associated with mortality from all causes and cancer in women. Women who ate small fish 1-3 times a month, 1-2 times a week, or 3 or more times a week had significantly lower mortality risk compared to those who rarely ate small fish.
No significant statistical association was observed in men, suggesting that additional factors might influence these results. However, researchers hypothesize that the nutrients and active substances present in small fish may contribute to maintaining good health, emphasizing the importance of including these nutrient-rich foods in the diet.
Although the study was conducted on a Japanese population sample, the results have global relevance. Consuming small fish, which are affordable and nutrient-dense, could be a crucial nutritional solution, especially in developing countries suffering from nutritional deficiencies.
Eating small fish offers great benefits
