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Replacing red meat with oily fish has long been recommended, but new research shows it has a huge impact at national and global levels.
Scholars estimate that up to 750,000 lives could be saved annually around the world by 2050.
In the UK alone, reducing red meat intake by 8 per cent and replacing it with forage fish such as sardines and herring could prevent 10 per cent of deaths from heart disease over the next 26 years. the researchers suggested.
The analysis found that poorer areas benefited the most from this simple dietary adjustment.
In the UK, replacing 8% of red meat intake with forage fish by 2050 could prevent 10% of deaths from heart disease.
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This small fish has a low carbon footprint and is highly nutritious, but only about 26% of the fish caught is consumed by humans.
The rest, including large amounts of fish caught off the coasts of countries suffering from malnutrition and food insecurity, is processed into fishmeal and fish oil to feed more expensive farmed seafood such as salmon and trout.
Scientists investigated whether replacing red meat intake with these fish could reduce disease rates and save lives.
Researchers say chronic diseases accounted for about 70% of global deaths in 2019, with heart disease, colorectal cancer, diabetes and stroke accounting for almost half (44%).
The researchers projected red meat consumption in 137 countries over the coming decades and used historical fishing data to estimate that forage fish will be available as a red meat replacement by 2050.
They estimate that this exchange could prevent 500,000 to 750,000 deaths worldwide by 2050, especially when it comes to heart disease.
For the UK, replacing 8% of red meat intake with forage fish in 2050 could prevent 10% of deaths from heart disease, while reducing deaths from stroke, diabetes and bowel cancer by 1-2%. Research suggests that it can.
The researchers acknowledged that forage fish are not sufficient to replace all red meat, but suggested they could be a “promising alternative”.
Red meat is a good source of several nutrients, including protein, iron, zinc, and vitamin B12. The NHS recommends eating beef, lamb and pork as part of a healthy diet.
If you eat more than 90g of red or processed meat per day, we recommend reducing your intake to 70g or less per day.
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But growing evidence shows a clear link between high consumption of red and processed meat and increased risk of heart disease, cancer, diabetes and premature death.
If you eat more than 90g of red or processed meat per day, we recommend reducing your intake to 70g or less per day.
To “reduce the burden” of diet-related chronic diseases in the future, the researchers say, “we need to limit our consumption of red meat, which has high greenhouse gas emissions, and switch to healthier, more environmentally friendly foods.” “There is,” he concludes. Decades.
The researchers also developed policies to allocate fish stocks to regions that need them most, such as Africa, parts of Asia, Latin America and the Caribbean, to limit the “global burden of disease.” I suggested that it should be done.
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