Eating Small Fish Linked To Lower Risk Of Death
A study conducted by researchers at Nagoya University Graduate School of Medicine in Japan found that regularly consuming whole small fish — such as sardines, mackerel, and smelt — is linked to reduced risks of all-cause and cancer mortality in Japanese women. The study, which involved 80,802 participants ages 35 to 69 over nine years, showed that women who ate small fish one to three times a month, one to two times a week, or three or more times a week had significantly lower risks of dying from any cause or cancer compared to those who rarely ate small fish. Men also showed a similar trend, although the results were not statistically significant. The researchers emphasize the potential health benefits of these nutrient-rich fish and suggest further research is needed to confirm these findings and explore their broader implications beyond Japan.
Source
cambridge/core/journals/public-health-nutrition/article/association-between-consumption-of-small-fish-and-allcause-mortality-among-japanese-the-japan-multiinstitutional-collaborative-cohort-study/47E8745FA2D52366394DF85A6A9A0674
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