A study conducted in Japan has revealed that consuming small fish, including their bones and organs, can help protect women from cancer and other causes of death. The research, which tracked the eating habits of 80,802 individuals over nine years, found that women who regularly consumed whole small fish had lower mortality rates compared to those who did not.
According to the study, consuming small fish whole is more advantageous than eating larger fish fillets due to the presence of essential micronutrients such as calcium, vitamins, and fatty acids in the bones and organs of small fish.
Key Findings
The study revealed that women who ate small fish one to three times a month had a lower risk of cancer-related mortality compared to those who rarely consumed small fish. While the reduced risk of mortality was also observed in men, it did not reach statistical significance.
Additionally, the study highlighted the benefits of consuming small fish in preventing insulin resistance, lowering blood pressure, and reducing the risk of Type 2 diabetes. Small fish also contain fewer toxins like mercury compared to larger fish species.
Conclusion
The research emphasizes the importance of incorporating small fish into the diet for overall health and well-being. While the consumption of small fish is more common in countries like Japan and Europe, the findings of the study are relevant to individuals of all nationalities.
Please rewrite this sentence.
Source link
