Experts have found that regular consumption of whole small fish – such as whitefish – can extend the life expectancy of women.
A team of researchers from Nagoya University in Japan analyzed data from 80,000 people between the ages of 35 and 69.
The frequency of participants’ consumption of small fish was determined at the beginning of the study using a food frequency questionnaire.
They were followed for an average of nine years and their health records were shared throughout the study period.
The analysis found that women who ate small fish only one to three times a month were 32 percent less likely to die over the nine years than women who rarely ate small fish.
Fried white fish. The analysis found that women who ate small fish only one to three times a month had a 32 percent lower risk of death over the nine years than women who ate them rarely.
Marinated anchovies. The researchers said their findings suggest that including small fish in the daily diet could be a simple but effective strategy to prolong women’s lives
A similar trend was observed in men, the team explained, but the difference was not large enough to be statistically significant.
In an article in the journal Public Health Nutrition, the researchers write that their findings suggest that including small fish in the daily diet could be a simple but effective strategy to prolong women’s lives.
Dr Chinatsu Kasahara, one of the study’s authors, said: “Previous studies have shown that eating fish has a protective effect on health, including the risk of death.”
“However, there are few studies that have specifically looked at the health effects of eating small fish.”
“Small fish are easy for everyone to eat and can be eaten whole, including the head, bones and innards.”
“Nutrients and physiologically active substances that are only found in small fish could contribute to maintaining health.”
Grilled sardines. “Consumption of small fish is usually limited to some coastal or maritime countries such as Japan,” said co-author Professor Takashi Tamura.
“The inverse relationship between small fish intake and risk of death among women underscores the importance of these nutrient-rich foods in people’s diets.”
Whitefish are tiny, immature, silvery species of herring that are usually sold frozen and typically fried and served with lemon slices, bread and butter.
Other small fish regularly eaten whole in the UK include anchovies and dried sardines.
“Consumption of small fish is usually limited to some coastal and maritime countries such as Japan,” said co-author Professor Takashi Tamura.
“However, we suspect that eating small fish could prove to be a means of extending life expectancy everywhere.”
