Herrings or anchovies are rich in polyunsaturated fatty acids that help reduce the risk of heart problems. 

A recent study suggests that replacing red meat consumption with small fish like sardines, herring, or anchovies could potentially prevent 750,000 premature deaths in 2050, primarily in less developed countries. The diseases prevented would include stroke and colon cancer. This diet change could also reduce the deterioration of life quality caused by these illnesses. Small fish are not only healthier, but they also have a lower environmental impact and are more affordable, which is crucial in lower-income countries experiencing an increase in diseases caused by poor nutrition. The study, led by Shujuan Xia from Japan’s National Institute of Environmental Studies and published in BMJ Global Health, estimates that small fish could replace about 8% of the world’s red meat consumption. Such a shift could prevent between half a million to 750,000 premature deaths and 8 to 15 million years of accumulated disability, especially in lower-income countries. The study also warns that most of the world’s fish catches are used inefficiently, with only a quarter going to human consumption and the rest used to fatten farmed animals like salmon or trout, which are then sold to wealthier consumers. The authors propose adopting strategies to support sustainable fishing, such as moving fishing areas to more favorable locations if conditions change due to global warming.