According to a study published in the BMJ Global Health, replacing red meat with forage fish could prevent up to 750,000 deaths and lower disability linked to diet-related diseases by 2050.The researchers emphasize that this dietary shift could be particularly beneficial for low—and middle-income countries due to the affordability and abundance of these fish in those regions, alongside the severe impact of heart disease in these areas.
The researchers made up various scenarios to assess the effects of substituting red meat with forage fish based on anticipated dietary trends in 137 countries by the year 2050. A comparative risk assessment framework was used to investigate how such situations can reduce the global burden of diet-related non-communicable diseases in adults. Among the proposed scenarios, prioritizing fish distribution to regions with low fish consumption, particularly in lower and middle-income countries, showed the most promise in diminishing global disease burdens. A comprehensive analysis suggested that substituting red meat with forage fish could save between 500,000 to 750,000 lives by reducing diet-related diseases by the year 2050, primarily by lowering the incidence of coronary heart disease.
Implementing this change could also help decrease the years lived with disability by 8 to 15 million, primarily benefiting low- and middle-income nations, according to the researchers. Non-communicable diseases are responsible for 41 million deaths annually, which accounts for 74% of all deaths worldwide. 77% of these deaths occur in low- and middle-income countries, and researchers say that nearly half of the global deaths are linked to non-communicable diseases that are attributed to severe illnesses like coronary heart disease, stroke, and colorectal cancer. Previous studies have already linked the consumption of red meat like beef, pork, and lamb to a high risk of such diseases.
Even though forage fish cannot replace red meat globally, a study suggests that dietary shifts can increase average daily fish consumption to close to the recommended 40 kcal in many countries. This might reduce the prevalence of coronary heart disease, stroke, diabetes, and colorectal cancer by 2% by 2050.
Physicians say that forage fish’s omega-3 fatty acids, like EPA and DHA, can reduce inflammation, blood pressure, low-density lipoprotein (LDL) cholesterol, and triglyceride levels. Omega-3 fatty acids may also reduce the risk of developing certain types of cancers. World Health Organization (WHO) classifies red meat as carcinogenic to humans since evidence suggests that there is a link between consuming red meat and developing colorectal cancer. This is in addition to links between red meat and other diet-related diseases, including diabetes and ischemic heart disease.
Compared to red meat, fish contains lower levels of dietary advanced glycation end products (AGEs), which produce oxidative stress and inflammation in the body and are linked to chronic diseases. Overall, forage fish may be more nutritionally beneficial and health-promoting, while red meat, higher in saturated fats and AGEs, may contribute more to disease states. Individuals looking for plant-based sources of omega-3 fatty acids also have options like nuts, seeds, and marine microalgae.
Microalgae can be consumed as a food or supplement, and if grown in controlled environments, they can help reduce exposure to industrial pollutants often found in fish. Although nuts and seeds, such as chia seeds, flaxseeds, and walnuts, do not provide EPA and DHA, they supply ALA (alpha-linolenic acid), which the body can convert into EPA and DHA to some extent, she explained. Whole food, plant-based omega-3 options also have the added benefit of dietary fiber, absent in forage fish, said Whitaker, making them a nutritious part of a healthy diet.
Journal Reference – Xia, S., Takakura, J., Tsuchiya, K., Park, C., Heneghan, R. F., & Takahashi, K. (2024). Unlocking the potential of forage fish to reduce the global burden of disease.
Retrieved from https://gh.bmj.com/content/9/3/e013511
