In the study published in the UN Global Health magazine, Spanish academician Jesus Francisco Garcia-Gavilan and his team, with meat production fish He crossed the data on consumption by matching the global incidence of red meat -related diseases.
As a result of the study, it was concluded that there would be between 500,000 and 750 thousand less deaths in low and medium -income countries by 2050. Data projections for 2050 for 137 countries in the study used, sardine, mackerel, herring and anchovy due to limited supply of red meat in the world was expected to replace only 8 percent.
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However, it was estimated that the global daily fish consumption per capita to a level close to the proposed level, and thus the impact on general health would be important.
Researchers pointed out that these species are “extremely nutritious, environmentally friendly, affordable and abundant species at sea”.
Researchers also, especially the use of feed fish (low market value but high health benefits) instead of red meat in the global diet, especially ischemic heart disease, paralysis, diabetes And he saw that his impact on non -infectious diseases such as colorectal cancer would be great.
These fish species, including the Çanakkale Sardine in Turkey, have a high content in terms of DHA and EPA, which are two omega-3 multiple unsaturated fatty acids, which are shown to have very useful effects on the body. In contrast, the continuous high consumption of red meat, especially from cattle animals, is linked to the development of cardiovascular diseases and some types of cancer. It is a seasonal sea fish and the sardine, which comes directly from the sea to our table in the summer, allows us to take Omega 3 fatty acids that we need by consuming as canned.