The Secret to Longer Life? Scientists Uncover Unexpected Health Benefits of Eating Small Fish

In Japan, people habitually eat small fish, such as whitebait, Atlantic capelin, Japanese smelt, and small dried sardines. Notably, it is common practice to consume small fish whole, including the head, bones, and organs, which are rich in micronutrients, such as calcium and vitamin A.

A new study from Nagoya University Graduate School of Medicine in Japan reveals that consuming small fish whole is associated with a reduced risk of death from cancer and all other causes in Japanese women. This finding, recently published in the journal Public Health Nutrition, suggests that incorporating small fish into diets may be a simple, but effective way to prolong life expectancy.

“Previous studies have revealed the protective effect of fish intake on health outcomes, including mortality risks. However, few studies have focused on the effect of the intake of small fish specifically on health outcomes,” said the lead researcher, Dr. Chinatsu Kasahara. “I was interested in this topic because I have had the habit of eating small fish since childhood. I now feed my children these.”