A recent study has revealed that a simple diet change could save up to 750,000 lives per year by 2050. The study suggests that substituting red meat with forage fish like herring, sardines, and anchovies could prevent up to 750,000 deaths annually by 2050. This change could significantly reduce the number of deaths from diet-related diseases, primarily from coronary heart disease.
Nutritional Benefits of Forage Fish
Forage fish are rich in omega-3 long-chain fatty acids, calcium, and vitamin B12, making them a healthier alternative to red meat. These nutrients have been linked to a decreased risk of coronary heart disease. Moreover, forage fish have the lowest carbon footprint of any animal protein source, making them an environmentally friendly choice.