Why scientists say it’s GOOD to have fish and chips! Extra portion of cod each week ‘could save NHS £600m a year by preventing thousands of cancer and type 2 diabetes cases’

Whether it’s the catch of the day or the chip shop, it’s traditional to enjoy fish on Good Friday.

Now, research suggests that extending the hobby to every week would greatly improve the country’s health and economy.

If everyone ate one more serving of fish a week than at current levels, the NHS could save up to £600m each year, the study estimates.

Meanwhile, businesses could save up to £360m a year in reduced sick leave, according to analysis by the University of East Anglia.

They suggest that simply switching to a healthier option would prevent thousands of cases of cancer and type 2 diabetes.

A lean source of protein, diets rich in seafood are recommended to help maintain a healthy weight, reduce cholesterol and blood pressure.

NHS guidelines recommend people eat at least two portions of fish a week, including one of oily fish such as salmon or tuna.

But current estimates suggest that people in England typically only eat half the recommended levels.

If increased to two, scientists estimate it could prevent up to 4,900 cases of type 2 diabetes and 18,000 cases of cancer a year, including almost 9,000 bowel cancers.

Under the health and economic model, people could reduce their chances of developing type 2 diabetes by 15 percent and bowel cancer by up to 42 percent.

The findings revealed that the greatest benefits would occur in the North East, where seafood consumption is the lowest compared to the rest of England.

These benefits would be seen over the next decade if implemented today, according to findings from research commissioned by Seafish, a public body that supports the UK fishing sector.

Younger groups were found to consume less seafood per week on average compared to those over 55, with more than a fifth (22 percent) of all preventable disease cases in the 25 to 34 age category. years.

Teresa Fenn, director of the team of risk and policy analysts who led the study, said: “This research raises the question of whether there would be significant socio-economic benefits for the English population if there were increased consumption of fish.”

‘The answer is a clear yes. Reducing the risk of developing type 2 diabetes and certain types of cancer has a huge ripple effect, from improving people’s quality of life to influencing government funding.’

He added: “Preventing disease through diet is an accessible and realistic way to address these diseases.”

Even among tight family budgets, experts say there are both cheap and sustainable options.

A 120g tin of sardines, for example, can cost as little as 47p and is a rich source of omega-3s, crucial for good heart health.

Popular whitefish haddock averages £6.20 per kg, compared to £8.33 per kg for beef and £6.95 per kg for pork.

Marcus Coleman of Seafish said: “A healthy diet should be the first step in tackling preventable diseases, and the health benefits of eating more seafood are clear.”

“Increasing the amount of fish and seafood in our diet could save thousands of lives a year, as well as providing a much-needed boost to the UK economy during a time of economic uncertainty.”