Eating this fish increases life expectancy in women

A new study shows that regularly eating whole small fish such as anchovies or sardines may increase life expectancy in women.

A research team from Nagoya University in Japan analyzed data on 80,000 people aged 35 to 69. At the start of the study, participants rated how often they ate small fish using a food frequency questionnaire. They were followed for an average of nine years, and their medical records were shared throughout the study.

What a survey on small fish consumption has shown

The analysis found that women who ate small fish one to three times a month were 32% less likely to die over nine years than those who rarely ate them. The researchers said there was a similar trend among men, but the difference was not enough to be statistically significant.

The authors of the paper in the journal Public Health Nutrition note that their findings suggest that including small fish in the daily diet may be a simple but effective strategy for extending women's lives.

Protective effect of small fish consumption on health

Dr Chinatsu Kasahara, one of the study's authors, said: “Previous studies have found a protective effect of fish consumption on health outcomes, including mortality risk. However, only a few studies have examined the effects of small fish consumption specifically on health.”

“Small fish are easy for everyone to eat and can be eaten whole, including the head, bones and organs,” he continues. Kasahara – Nutrients and physiologically active substances unique to small fish can help maintain good health. The inverse association between small fish consumption and mortality risk in women highlights the importance of these nutrient-rich foods in the human diet.”

“The habit of eating small fish is usually limited to a few coastal or sea countries, such as Japan,” said study co-author Professor Takashi Tamura. – However, we suspect that eating small fish anywhere may be a way to increase lifespan.”

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