They discover that a slight change in diet can prolong life

“Previous studies have revealed the protective effect of fish intake on health outcomes, including mortality risks”

Health.- A study conducted by a team of researchers from the Nagoya University (Japan) has found evidence linking the consumption of small fish, eaten whole, with a reduced risk of mortality from all causes and cancer in Japanese women, according to a statement from the educational institution.

The Japanese usually eat small fish, such as whitebait, Atlantic capelin, Japanese smelt and small dried sardines. The statement highlights that it is also a common practice to consume whole small fish.including the head, spines and organs, which They are rich in micronutrients, such as calcium and vitamin A.

“Previous studies have shown the protective effect of fish intake on health outcomes, including mortality risks. However, few studies have focused on the effect of small fish intake specifically on health outcomes,” said Chinatsu Kasahara, lead researcher of the study. “I was interested in this topic because I have been used to eating small fish since I was little. Now I give these foods to my children,” he explained.

The study focused on following 80,000 people, aged between 35 and 69, over a nine-year period. The people were divided into four groups according to the frequency with which they ate small fish: rarely, one to three times a month, one to two times a week, and more than three times a week.

The study authors found that in the case of women who ate small fish at least one to three times a month were less likely to die from cancer and for other reasons compared to women who rarely consumed these products.

And what regarding men?

The reasons for the lack of significance in men are still unclear, but researchers point to the limited number of male participants or other factors not analyzed in the study, such as the portion of small fish in the men’s diet.