Tokyo, Japan – Swapping out red meat for forage fish like herring, sardines, and anchovies could potentially save 750,000 lives annually and play a significant role in combating the climate crisis, according to a recent study.
Recent research has increasingly linked the consumption of red meat to a higher risk of diseases in humans, as well as substantial harm to the environment. On the other hand, forage fish are known to be highly nutritious, environmentally friendly, and among the most abundant fish species found in the world’s oceans.
A team of researchers from Japan and Australia conducted the largest analysis of its kind, encompassing data from over 130 countries to determine the potential global impact of replacing red meat with forage fish. Their findings suggest that making this dietary switch could prevent 750,000 deaths annually and significantly reduce disability caused by diet-related diseases.
The benefits of adopting a diet rich in forage fish are especially pronounced in low- and middle-income countries, where these fish are both affordable and plentiful. This dietary shift could be particularly advantageous in combatting heart disease, which disproportionately affects populations in these regions.
Forage fish are packed with omega-3 long-chain polyunsaturated fatty acids, which are believed to help prevent coronary heart disease. Additionally, they are a rich source of calcium and vitamin B12 while possessing the lowest carbon footprint of any animal-based food source.
Although the supply of forage fish may be limited, researchers argue that even partially swapping out red meat for these fish could result in a substantial reduction in the global burden of diet-related diseases. Their modeling suggests that globally, as many as 750,000 deaths from such diseases could be prevented by 2050 through this dietary shift.
The study underscores the need for policy guidelines emphasizing the consumption of forage fish as a viable alternative to red meat. Promoting the consumption of these nutrient-rich fish could not only benefit public health but also contribute to a more sustainable food system in the face of the climate crisis.