Increasing fish consumption in England has the potential to significantly reduce rates of diseases such as cancer and type 2 diabetes, according to research commissioned by Seafish.
A UK study suggests that if the public ate one more portion of fish per week than they currently do, the National Health Service (NHS) could save up to £600 million per year.
This change in behaviour could prevent thousands of cases of cancer and type 2 diabetes, while also saving businesses up to £360 million per year due to improved employee health and reduced sick leave.
NHS guidelines recommend that “a healthy, balanced diet should include at least two portions of fish per week, one of which should be oily fish” (NHS, 2019). However, seafood consumption across England is currently estimated to be just half the recommended level, at just over one portion per week, and consumption is falling.
The preliminary research was commissioned by Seafish, a public body supporting the UK’s thriving seafood industry, and conducted by Risk and Policy Analysts (RPA) and Health Economics Consultancy (HEC) at the University of East Anglia (UEA). They explored how the health benefits of eating fish translate into wider positive impacts on the economy.
Fish is a leaner, less processed source of protein than other protein options, and is lower in fat. Oily fish also contains long-chain omega-3 fatty acids, which are good for heart health. Eating more fish and shellfish as part of a balanced diet can help people lose weight, reduce obesity, and lower cholesterol and blood pressure.
Research shows that just one extra portion of seafood per week in the UK could prevent up to 4,900 cases of type 2 diabetes and 18,000 cases of all types of cancer.
On an individual level, increasing your weekly fish and shellfish intake from one to two portions could have the following effects:
A 15% lower risk of type 2 diabetes
A 30% to 42% lower risk of colorectal cancer
A 40% lower risk of lung cancer
A 42% to 44% lower risk of ovarian cancer in women.
The findings show that the region that would benefit the most would be the North East, where seafood consumption is lowest compared to the rest of England. Younger people also consume less seafood per week on average than those aged over 55, with 22% of all preventable disease cases occurring in the 25 to 34 age group.
Reducing these preventable cases through increased seafood consumption would result in broad economic benefits of £3.5 billion per year for England. The NHS would save between £270 million and £600 million per year. This equates to a lifetime saving of £31,000 to £35,000 per patient.
The cost to individuals of these benefits could be as little as £1.65 per person per week on average. For businesses, improved employee health and reduced sick leave would equate to between £160 million and £360 million.
Marcus Coleman, CEO of Seafish, said: “Lifestyle and diet-related diseases are putting an already overstretched NHS under increasing pressure. Healthy eating should be the first step in tackling preventable disease and the health benefits of eating more seafood are clear. Increasing the amount of fish and shellfish in our diets could save thousands of lives every year and provide a much-needed boost to the UK economy during times of economic uncertainty.
“Even in times of a cost of living crisis that is straining household budgets, adding more seafood to our diets is affordable. There are also many sustainable options. A 120g can of sardines costs just 47p and is rich in Omega 3s, which are essential for heart health. Cod, a popular white fish, costs an average of £6.20 per kg, compared to £8.33 per kg for beef and £6.95 per kg for pork,” he added.
Teresa Fenn, Director of the RPA team who led the study, said: “This study raises the question of whether there would be significant socio-economic benefits to the UK population if fish consumption was increased. The answer is clearly yes. Reducing the risk of type 2 diabetes and certain types of cancer has huge knock-on effects, from improving individual quality of life to impacting government funding. Preventing disease through diet is a feasible and practical way to tackle these diseases.”
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