According to scientists, switching from red meat to small fish could prevent up to 750,000 deaths related to dietary issues by 2050 and avoid as much as 15 million years of healthy life lost.
Replacing red meat with small fish such as herring, sardines, and anchovies in diets could save 750,000 lives annually and contribute to addressing the climate crisis.
This conclusion was reached by a group of researchers from Japan and Australia after conducting the largest data analysis ever, utilizing data from over 130 countries.
There is increasing evidence linking red meat consumption to a higher risk of disease in humans. (Image source: SciTechDaily.com).
The analysis report highlighted the benefits of small fish, including their high nutritional value and environmental friendliness due to abundant supply, while also shedding light on the growing evidence connecting red meat consumption to higher disease risk and environmental harm.
The researchers simulated four scenarios, each representing a different model of small fish distribution globally. They used consumption forecast data for red meat in 2050 from 137 countries and historical data on small fish catch from marine environments.
According to scientists, this approach could prevent up to 750,000 deaths from diet-related diseases by 2050 and avoid as much as 15 million years of living with illness.
Researchers further indicated that adopting a fish-based diet instead of red meat would be especially beneficial for low- and middle-income countries, where these types of fish are inexpensive and abundant, yet cardiovascular disease mortality rates are particularly high.
Scientists recommend that to improve human health and the health of the planet, individuals should limit red meat consumption and switch to foods that are both healthy and environmentally friendly.
Researchers emphasized that compared to red meat, seafood not only provides higher concentrations of essential nutrients but also helps prevent non-communicable diseases (NCDs) related to diet.
Small fish are rich in long-chain polyunsaturated omega-3 fatty acids, which can prevent coronary artery disease, and are also high in calcium and vitamin B12.
The researchers noted that this is also the lowest carbon footprint animal food source.
However, currently, three-quarters of the small fish caught are processed into fish meal and fish oil—products primarily used in aquaculture.
The study indicates the need for food policy guidelines regarding fish and nutrition-sensitive policies to pay more attention to the composition of fish consumption in the future and promote small fish consumption.
