A recent study conducted in Japan has discovered a connection between consuming whole small fish and a decreased risk of overall mortality and cancer-related deaths in Japanese women. The research, led by Dr. Chinatsu Kasahara, Associate Professor Takashi Tamura, and Professor Kenji Wakai from Nagoya University Graduate School of Medicine, emphasized the potential health advantages of regularly including small fish in one’s diet. The results of the study were published in the journal Public Health Nutrition.
Japanese individuals commonly consume small fish like whitebait, Atlantic capelin, Japanese smelt, and small dried sardines. Notably, the practice is to eat these small fish whole, including their heads, bones, and organs, which are packed with essential micronutrients like calcium and vitamin A.
“Previous research has shown the positive impact of fish consumption on health outcomes and mortality risks. However, there have been limited studies focusing specifically on the effects of consuming small fish on health,” commented Dr. Kasahara, the lead researcher. “My interest in this topic stems from my lifelong habit of eating small fish, which I now pass on to my children.”
The study team examined how the consumption of small fish was linked to mortality rates among Japanese participants. The study involved 80,802 individuals (34,555 men and 46,247 women) aged 35 to 69 years across Japan. Participants’ small fish consumption frequency was assessed through a food frequency questionnaire at the beginning of the study, and they were monitored for an average of nine years. During this tracking period, 2,482 deaths were recorded among the participants, with around 60% (1,495 deaths) attributed to cancer.
An intriguing discovery was the notable reduction in overall and cancer-related mortality among women who regularly consumed small fish. Women who ate small fish 1-3 times per month, 1-2 times per week, or 3 or more times per week had a significantly lower risk of all-cause mortality and cancer mortality compared to those who rarely ate small fish.
Even after adjusting for influencing factors like age, smoking habits, alcohol consumption, BMI, and other dietary variables, the researchers found that women who frequently consumed small fish were less likely to die from any cause. These results suggest that incorporating small fish into their daily meals could be a simple yet effective way for women to reduce their mortality risk.
While a similar trend was observed in men regarding mortality risk, it did not reach statistical significance. The reasons for this discrepancy in men are not entirely clear, but factors such as the number of male participants or unmeasured variables like the portion size of small fish may play a role. The researchers also proposed that the specific types of cancer causing mortality could be related to gender-specific factors.
Recognizing the need for further research in different demographics and a deeper understanding of the underlying mechanisms, Dr. Kasahara expressed optimism about the study’s outcomes. “Although our findings are specific to the Japanese population, they could hold significance for other ethnicities as well,” she remarked.
Past studies have highlighted small fish as a valuable source of nutrients, particularly in developing countries grappling with nutrient deficiencies. This study contributes to the growing body of evidence supporting the health benefits associated with incorporating small fish into one’s diet. Dr. Kasahara emphasized, “Small fish are easily consumable by most people and can be consumed whole, providing a rich source of nutrients and biologically active compounds. The observed link between small fish consumption and reduced mortality risk in women underscores the importance of these nutritious foods in people’s diets.”
“Though the practice of consuming small fish is predominant in coastal countries like Japan,” noted Associate Professor Tamura, “there’s a likelihood that similar benefits for longevity may be identified in regions globally. Further research is needed to explore the potential impact of small fish consumption on mortality risk.”
