A new study has found evidence linking the intake of whole-sized small fish with a reduced risk of all-cause and cancer mortality in Japanese women.
A new study has found evidence linking the intake of small fish, eaten whole, with a reduced risk of all-cause and cancer mortality in Japanese women. Conducted by Dr. Chinatsu Kasahara, Associate Professor Takashi Tamura, and Professor Kenji Wakai at Nagoya University Graduate School of Medicine in Japan, the study highlights the potential life-extending benefits of habitually eating small fish.
One of the most striking findings of the study was the significant reduction in all-cause and cancer mortality among women who habitually eat small fish. Women who eat small fish 1-3 times a month, 1-2 times a week, or 3 times or more a week had 0.68, 0.72, and 0.69 times the risk of all-cause mortality, and 0.72, 0.71, and 0.64 times the risk of cancer mortality, compared to those who rarely eat small fish.
Although acknowledging the need for additional research in other populations and a deeper understanding of the mechanisms involved, Dr. Kasahara is enthusiastic about the results."While our findings were only among Japanese people, they should also be important for other nationalities," she said.
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