Researchers constructed individual scenarios to assess the effects of replacing red meat with forage fish based on projected dietary trends in 137 countries by 2050.

They used a comparative risk assessment framework to investigate how such alternatives could reduce the global burden of diet-related non-communicable diseases in adults.

Among the proposed scenarios, prioritizing fish distribution to regions with low fish consumption, particularly low- and middle-income countries, has been shown to have the most promise in reducing the global disease burden. Ta.

Their comprehensive analysis shows that replacing red meat with forage fish will reduce diet-related diseases by 2050, primarily by lowering the incidence of coronary heart disease, resulting in 500,000 deaths. It was suggested that 750,000 lives could be saved.

Implementing this change could reduce the number of years lived with disability by 8 million to 15 million years, researchers say, and could primarily benefit low- and middle-income countries. That’s what it means.

Non-communicable diseases are caused by 41 million The annual number of deaths accounts for 74% of all deaths worldwide.amazing 77% of them died It occurs in low- and middle-income countries.

Researchers point out that nearly half of the world’s deaths related to non-communicable diseases are attributable to major diseases such as coronary heart disease, stroke, diabetes and colorectal cancer.

and the study The study authors highlighted that consumption of red and processed meats, such as beef, pork and lamb, is increasingly associated with an increased risk of these diseases.

“To reduce the burden of dieting” [noncommunicable diseases] By 2050, we need to limit the consumption of red meat, which has high greenhouse gas emissions, and move towards healthier and more environmentally friendly foods, without sacrificing the health of the environment. ”

Although forage fish cannot completely replace red meat around the world, this study shows that this dietary change could increase average daily fish intake in many countries to near the recommended 40 kcal. suggests that it is possible.

Research suggests this could reduce rates of coronary heart disease, stroke, diabetes and colorectal cancer by 2% by 2050.

Thomas M. Holland, M.D., a physician-scientist at Rush University Health System’s Institute for Healthy Aging, who was not involved in the study, emphasized the benefits of transitioning from red meat to forage fish.

“These benefits include improved cholesterol levels, brain health, and cardiovascular health,” he said.

He attributed these benefits primarily to forage fish. omega 3 fatty acidsEPA and DHA, which are known to reduce inflammation, blood pressure, low-density lipoprotein (LDL) cholesterol, and triglyceride levels.

Eliza Whitaker, MD, RD, a registered dietitian and medical nutrition advisor for Dietitian Insights, who was not involved in the study, agreed. MNT, “Omega-3 fatty acids may also reduce the risk of developing certain types of cancer.”

In addition to their fatty acid profile, these small fish are also rich in other essential nutrients that can help promote good health, including vitamin D and B12, and minerals such as calcium, iron and zinc, Whittaker said.

in contrast, who classified red meat as possibly carcinogenic to humans, particularly due to evidence suggesting an association between red meat consumption and the development of colorectal cancer. This is in addition to the link between red meat and other diet-related diseases. Diabetes and ischemic heart disease.

Sophie Lorber, MD, MS, RD, registered dietitian and owner of Plant-Based Perspective, was not involved in the study, but added that there is another important point when comparing two different protein sources: We have suggested some considerations.

Compared to red meat, fish has lower levels of dietary advanced glycation end products (AGEs), which cause oxidative stress and inflammation in the body and are associated with chronic disease, she explained.

Overall, forage fish may be nutritious and good for promoting health, but red meat, which is high in saturated fat and AGEs, may further contribute to disease states.

Plant-based omega-3 fatty acid alternatives

Those looking for plant-based sources of omega-3 fatty acids have a variety of options, including nuts, seeds, and marine microalgae.

Lorber explained that marine microalgae are a direct source of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), from which fish get their omega-3s. Microalgae therefore circumvent the need to consume fish, making it a particularly valuable addition for vegetarians and vegans.

Microalgae can be consumed as food or as a supplement, and when grown in a controlled environment “can help reduce exposure to industrial contaminants commonly found in fish,” Loeber said.

Nuts and seeds such as chia seeds, flaxseeds, and walnuts do not provide EPA or DHA, but they do provide ALA (alpha-linolenic acid), which can be converted to EPA and DHA to some extent in the body, she explained.

Whole-food, plant-based omega-3 options also have the added benefit of fiber not found in forage fish, making them a nutritious part of a healthy diet, Whittaker said. .

This study highlights the potential health and environmental benefits of replacing traditional protein sources such as red meat with forage fish. However, it does not address whether such dietary changes are globally feasible.

Dr. Holland explained:

“The transition from red meat to forage fish is somewhat feasible due to its relatively low cost compared to red meat, but challenges exist, especially in low- and middle-income countries with limited access to nutritious foods. there is.”

“Addressing health inequalities and promoting dietary change requires consideration of economic realities and requires strategies such as subsidies and education programs to ensure access for all. ” he said.

The study authors said accessibility remains a major challenge in areas where seafood is scarce, such as many landlocked regions in Africa and Central Asia.

To this point, Whittaker says canned fish is a more budget-friendly and accessible alternative to fresh or frozen fish, especially for people who live far from the coastline and are concerned about food safety. He emphasized that.

Yet cultural preferences for red meat, overfishing, and ecosystem destruction are also complicating the global transition to forage fish consumption.

Regarding the feasibility of this dietary shift, Dr. Holland concluded: “Novel ideas to address these problems are needed and welcomed, but without adequate funding for infrastructure, education and prevention, these ideas will remain theoretical. .”