A groundbreaking study suggests that replacing red meat with forage fish such as herring, sardines, and anchovies could potentially save 750,000 lives annually and contribute to addressing the climate crisis.
Mounting evidence has linked red meat consumption with elevated risks of various diseases in humans and significant environmental harm. Conversely, forage fish are not only highly nutritious but also environmentally friendly, representing the most abundant fish species in the world’s oceans.
Despite the known benefits of forage fish, the extent to which they could alleviate the global burden of disease by substituting for red meat has remained unclear. However, a joint effort by Japanese and Australian researchers has shed light on this issue through the largest analysis of its kind, incorporating data from over 130 countries.
According to the study findings, replacing red meat with forage fish could prevent 750,000 deaths annually and substantially decrease the prevalence of disability due to diet-related diseases.
The potential benefits of adopting such a dietary shift are particularly pronounced in low- and middle-income countries, where forage fish are both affordable and abundant. In these regions, where heart disease takes a significant toll, the transition could be especially impactful, the researchers noted.
In a publication in the journal BMJ Global Health, the researchers emphasized the importance of limiting red meat consumption and transitioning to foods that are both healthy and environmentally sustainable. They highlighted seafood as a superior alternative to red meat, offering higher concentrations of essential nutrients while helping to prevent diet-related non-communicable diseases (NCDs).
The study underscores the nutritional richness of forage fish, which are abundant in omega-3 long-chain polyunsaturated fatty acids, calcium, and vitamin B12. Additionally, these fish boast the lowest carbon footprint among animal food sources, making them a sustainable dietary choice.
Currently, however, a significant portion of the forage fish catch is processed into fishmeal and fish oil, primarily for use in fish farming.
The researchers developed four scenarios to model different patterns of forage fish allocation globally. These scenarios utilized projected red meat consumption data for 2050 across 137 countries, alongside historical data on forage fish catch from marine habitats.
The global adoption of this dietary approach could potentially prevent up to 750,000 deaths from diet-related diseases by 2050, as well as avoid up to 15 million years of life lived with disability.
Acknowledging the limited supply of forage fish, the researchers noted that while they cannot fully replace all red meat, their substitution could still substantially alleviate the global disease burden.
“This study highlights the promising potential of forage fish as an alternative to red meat,” the researchers concluded. “It underscores the necessity for fish-based dietary guidelines and nutrition-sensitive policies to prioritize the composition of future fish intake and promote forage fish consumption.”
