Scientists: Sardines and herring may save thousands of lives annually around the world by 2050

England – Researchers found that switching from red meat to “bait fish,” such as herring, sardines and anchovies, could save the lives of between 500,000 and 750,000 people annually by 2050.

According to the study published by the journal BMJ, “bait fish” could significantly reduce the prevalence of disability caused by diet-related diseases.

Researchers say that adopting this type of diet would be particularly beneficial for low- and middle-income countries, where these fish are cheap and available, and where rates of heart disease are particularly high.

The researchers explain that growing evidence links the consumption of red and processed meat to an increased risk of non-communicable diseases, which accounted for about 70% of all deaths globally in 2019.

Coronary heart disease, stroke, diabetes, and bowel cancer account for nearly half (44%) of this outcome, and coronary artery disease had the lion’s share.

“Bait fish,” which large fish feed on, are rich in long-chain omega-3 polyunsaturated fatty acids (DHA and EPA), the consumption of which may prevent coronary heart disease, as well as being rich in calcium and vitamin B12. It also has the lowest carbon footprint of any animal food source, according to the researchers.

While many studies have revealed the potential nutritional and environmental benefits of baitfish, it is not clear to what extent they might reduce the global burden of disease if they were replaced by red meat.

In an attempt to fill this knowledge gap, the researchers created four different scenarios, each representing a different pattern of global baitfish allocation, using data on projected red meat consumption in 2050 for 137 countries and historical data on baitfish catches from marine habitats.

The researchers say their analysis shows that if baitfish were widely adopted for direct human consumption, they would likely provide significant public health benefits, particularly with regard to reducing the incidence of coronary heart disease.

Globally, this approach could prevent between half a million and 750,000 deaths from diet-related diseases in 2050, deaths from coronary heart disease in particular, and could avoid 8 to 15 million years of life with disability. Most of them are concentrated in low- and middle-income countries.

Researchers acknowledge that the limited supply of baitfish is not enough to replace all red meat. But it is possible to increase per capita daily fish consumption to approach the recommended level (40 calories) in most countries, as well as reduce deaths from coronary heart disease, stroke, diabetes, and bowel cancer by 2% in 2050.

The researchers point out that “despite the theoretical potential of bait fish, several obstacles, such as processing of fishmeal and fish oil, overfishing, climate change and others, may prevent their health benefits from being utilized.”

Source: Medical Express