Moderate seafood consumption reduces the risk of death, but the type of fish and how it is prepared play a decisive role, Japanese researchers have found, according to infohub.kz.
The researchers analyzed data from 90,944 participants in the large-scale Japan Public Health Center-based Prospective Study (JPHC Study). The Japanese residents aged 40 to 69 were followed for an average of 20.8 years, during which 26,976 participants died. The findings, published in The Journal of Nutrition, showed that fish species and cooking methods play a key role.
Among women, moderate seafood consumption (about 100 grams per day) was linked to lower overall mortality as well as lower mortality from ischemic stroke and cardiovascular disease. The researchers attribute the effect to fish rich in omega-3 fatty acids (salmon, mackerel, sardines) and to the use of unsalted products.
Among men, total seafood intake showed no link to overall mortality. However, consumption of unsalted fish and shellfish was associated with a lower risk of death from cerebrovascular disease. Salted and dried fish products, which contain large amounts of sodium, did not show similar health benefits.
The authors stress the need for further research to clarify the differences identified between men and women.