Experts have found that regularly eating small, whole fish, such as silverside, can extend life expectancy in women.
A research team from Nagoya University in Japan analyzed data from 80,000 people between the ages of 35 and 69.
The frequency of small fish consumption by participants was assessed using a food frequency questionnaire at baseline.
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, compared with those who rarely ate it.
Fried white fish. 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 compared with those who rarely ate it.
Marinated anchovies. Researchers said their findings suggest that incorporating small fish into the daily diet could be a simple but effective strategy to prolong women’s lives.
A similar trend was seen in men, the team said, but the difference was not enough to be statistically significant.
In a paper published in the journal Public Health Nutrition, the researchers said their findings suggest that incorporating small fish into the daily diet could be a simple but effective strategy to prolong women’s lives.
Dr Chinatsu Kasahara, one of the authors of the study, said: ‘Previous studies have revealed the protective effect of fish consumption on health outcomes, including mortality risks.
‘However, few studies have focused specifically on the effect of small fish intake on health.
‘Small fish are easy for everyone to eat and can be consumed whole, including the head, bones and organs.
‘The nutrients and physiologically active substances found in small fish could contribute to maintaining good health.
Grilled sardines. “The custom of eating small fish is usually limited to some coastal or maritime countries, such as Japan,” said Professor Takashi Tamura, co-author of the study.
‘The inverse relationship between small fish intake and mortality risk in women underscores the importance of these nutrient-dense foods in people’s diets.’
White silversides are tiny, immature, silvery members of the herring group that are usually sold frozen and often fried to be served alongside lemon wedges, bread, and butter.
Other small fish commonly eaten whole in the UK include anchovies and dried sardines.
“The habit of eating small fish is usually limited to a few coastal or maritime countries, such as Japan,” said co-author Professor Takashi Tamura.
‘However, we suspect that eating small fish anywhere may prove to be a way of prolonging life expectancy.’
