Tokyo, Japan – Eating small fish whole, from head to bones, may be linked to a reduced risk of cancer and other causes of death, according to a recent study conducted in Japan.
Lead researcher Dr. Chinatsu Kasahara from Nagoya University Graduate School of Medicine highlighted the significance of the study, emphasizing the lack of previous research on the health outcomes of consuming small fish specifically. The study, which involved 80,802 participants aged 35 to 69, classified individuals into four groups based on their frequency of small fish consumption.
Over a nine-year follow-up period, 2,482 participants passed away, with 1,495 of those deaths attributed to cancer. The study found that women who consumed small fish at least one to three times a month had a lower risk of mortality from cancer and other causes compared to those who rarely ate these aquatic animals.
The researchers recommended small fish as a healthy dietary component, citing their rich content of micronutrients like calcium, vitamins, and fatty acids when consumed with bones and organs. Specifically, the study noted the anti-tumor effects of vitamins A and D, as well as the presence of omega-3 fatty acids known to have various health benefits.
While the study acknowledged potential benefits for men as well, it did not find the trend to be statistically significant due to factors like the smaller number of male subjects in the study. Additionally, limitations of the study included a lack of information on changes in participants’ eating habits and lifestyle factors over time, potential inaccuracies in reported fish consumption, and the study’s location being limited to Japan.
Despite the limitations, Kasahara expressed optimism about the findings, emphasizing the ease of consuming small fish whole, including the head, bones, and organs. The study’s results underline the importance of nutrient-dense foods like small fish in people’s diets, particularly for women in reducing mortality risks.