An unusual scientific news has come from the Land of the Rising Sun. The strange habit of the Japanese to eat small fish whole – with entrails, bones, and head, prolongs their lives and protects them from cancer.
In a country packed with digital technologies and gadgets more than anywhere else, this archaic habit is preserved. It is particularly common in coastal regions.
Discovery from childhood
“I became interested in this topic because I had a habit of eating such small fish from childhood. Now I feed it to my children,” explains Dr. Chinatsu Kasahara from the School of Medicine at Nagoya University, one of the authors of the study recently published in the journal Public Health Nutrition.
Here is what is reported in the scientific article: “Small fish, when consumed whole – with bones and internal organs – are one of the important sources of calcium, magnesium, and vitamins A and D. These nutrients help to prevent non-infectious diseases, including cardiovascular diseases and cancer, thanks to their ability to lower blood pressure, slow the development of atherosclerosis, and have anticancer effects. The bones, eyes, and internal organs of the fish are reservoirs of most micronutrients.”
National Fishing Features
In the Japanese gastronomic tradition, such small fish are eaten raw, marinated in vinegar, stewed in soy sauce, salted, simply dried, and fried in a tempura batter. It is worth noting that in some cases, similar small fish are eaten whole in other Asian countries besides Japan, as well as in some African and European countries.
“The habit of eating small fish whole is also found in other Asian countries besides Japan, as well as in some African and European states,” they inform us in the article. – “It can be assumed that in developing countries, the consumption of inexpensive small fish in its entirety will eliminate the acute micronutrient deficiency.”
The Numbers Speak for Themselves
The study of Japanese individuals was fundamental. It involved 80,802 people (34,555 men and 46,247 women) aged 35-69 years. They were observed for nine years. During this time, 2,482 deaths were recorded, including 1,495 deaths from cancer.
Depending on the frequency of consumption of small fish, scientists divided all participants into three groups: those who rarely consumed it (1-3 times a month), moderately (1-2 times a week), and frequently (more than 3 times a week). Here are the figures for women:
– The overall mortality (from all causes) in these groups was lower by 32, 28, and 31%, respectively, compared to those who almost never ate such fish.
– Cancer mortality decreased by 28, 29, and 36%.
These are very good numbers. The indicators for men were not as beautiful and statistically significant, but they also corresponded to these trends.
“Small fish can be a component of a healthy diet,” conclude the researchers. “When eaten with bones and internal organs, they are a good source of substances such as calcium, vitamins, and fatty acids.”
How to Explain This and What Should We Do?
They have an explanation for the beneficial effects of eating small fish. The anticancer effects of vitamins A and D were previously demonstrated, as well as omega-3 fatty acids, which are abundant in such fish. For example, vitamin A in products reduced the risk of lung, pancreatic, stomach, and breast cancer, while vitamin D reduced the risk of lung, breast, and colorectal cancer. Omega-3s reduced the risk of developing breast tumors. Scientists have some guesses about the protective mechanisms. They are complex for non-specialists but quite real.
Do we need to adopt the customs of the Japanese in this regard? Probably not. For them, this is due to the fact that sea fish is always nearby and is one of the main components of their cuisine. But it is important to understand the importance of proper nutrition and try to get all vitamins and minerals from food. We can obtain all these “fish” vitamins, magnesium, and calcium from other sources. However, with omega-3, it’s a bit trickier, as they are only found in fish and seafood. Therefore, we should never completely ignore them under any circumstances. But the fish can be cleaned, because omega-3s are abundant not only in the entrails but also in the fish meat.