Food popular in Japan found to significantly cut risk of cancer

A method of eating fish common in Japan has been linked to a reduced risk of dying of cancer and many other illnesses. Japanese diets commonly include small fish such as whitebait and sardines.

It is common in Japan for the fish to be eaten whole - including the head and organs - which means you get more micronutrients, such as calcium and vitamin A. Findings from a new study from Nagoya University Graduate School of Medicine in Japan published in the journal Public Health Nutrition found eating whole small fish could be a simple way to boost your life expectancy.

Lead researcher Dr Chinatsu Kasahara said: “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.

"I was interested in this topic because I have had the habit of eating small fish since childhood. I now feed my children these.”

The study included 80,802 aged 35 to 69 across Japan followed for an average of nine years. The study found a significant reduction in cancer deaths, and deaths from all causes, among women who ate small fish regularly - with once or twice a week having the best result.

There was a similar trend among men, although not as marked. Dr Kasahara said: “While our findings were only among Japanese people, they should also be important for other nationalities."

She added: “Small fish are easy for everyone to eat, and they can be consumed whole, including the head, bones, and organs. Nutrients and physiologically active substances unique to small fish could contribute to maintaining good health. The inverse relationship between the intake of small fish and the mortality risk in women underscores the importance of these nutrient-dense foods in people’s diets.”