A simple change to your diet could improve your health and contribute to a global reduction in diet-related diseases. A new study published in BMJ Global Health suggests that replacing red meat with forage fish, such as sardines, anchovies, and herring, could prevent 500,000 to 750,000 deaths by 2050.
The study analyzed dietary trends in 137 countries and found that this dietary shift could significantly reduce the global burden of noncommunicable diseases, particularly in low and middle income nations. Forage fish are rich in omega-3 fatty acids, which are known to reduce inflammation, blood pressure, and cholesterol levels.
In contrast, research has linked red meat consumption to an increased risk of diet-related diseases, including coronary heart disease, stroke, diabetes, and colorectal cancer. However, recent research also disputes the link to inflammation and poor health.
Thomas M. Holland, MD, physician-scientist at the RUSH Institute for Healthy Aging, IL, who was not involved in the study, highlighted the potential benefits of this dietary shift: “These include improved cholesterol levels, brain health, and cardiovascular health.”
Implementing this change globally remains a challenge, particularly in inland regions or where access to nutritious food is limited.
To learn more about the study’s findings and how you can incorporate forage fish into your diet, jump to “Could swapping beef for fish like sardines help prevent early death?”
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