Scientists propose a straightforward dietary swap that could potentially save hundreds of thousands of lives annually—replacing red meat with specific types of fish. However, not all fish varieties offer the same nutritional benefits, nor do they come at the same price point.
According to the World Health Organization (WHO), processed meat is classified as carcinogenic to humans, particularly linked to colorectal cancer, while red meat falls into the category of “probably carcinogenic to humans.” Beyond the cancer risks, experts also highlight concerns over the elevated saturated fat content in these meats, which can elevate blood cholesterol levels and increase the risk of heart disease.
Conversely, marine forage fish, such as mackerel, sardines, and herring—common prey for larger fish—are renowned for their abundance in omega-3 long-chain fatty acids. These fatty acids are associated with a reduced risk of coronary heart disease. Additionally, forage fish are rich in calcium, vitamin B12, and boast the lowest carbon footprint among animal protein sources.
However, despite their nutritional prowess, approximately three-quarters of forage fish harvested are ground into fishmeal and fish oil for feeding farmed species like salmon, which occupy higher trophic levels in the food chain.
In a groundbreaking study recently published in BMJ Global Health, researchers from Japan and Australia endeavored to quantify the potential value of harnessing forage fish for human consumption. By analyzing historical forage fish catch data alongside projections for future red meat consumption, the team developed mathematical models to forecast the impact of increased forage fish consumption on public health.
Their findings suggest that widespread adoption of forage fish as a dietary staple could potentially prevent between 500,000 to 750,000 deaths from diet-related diseases by 2050, with a significant reduction in deaths attributed to coronary heart disease. Notably, these benefits are projected to be most pronounced in low- to middle-income countries.
However, the researchers acknowledge several barriers hindering the realization of these health benefits, including constraints such as fishmeal and oil processing, overfishing, climate change, and cultural acceptance.
Despite these challenges, the study underscores a simple yet impactful solution: increasing daily fish consumption by approximately 40 calories could potentially reduce deaths from coronary heart disease, stroke, diabetes, and bowel cancer by up to 2% by 2050. This dietary adjustment presents a tangible opportunity to improve global health outcomes while mitigating the environmental impact associated with traditional protein sources.