Fish and Shellfish Intake Linked to Lower Death Risk in Japanese Study
This large Japanese study followed over 90,000 adults for years to see how eating fish and shellfish related to their risk of dying from any cause or from specific diseases like stroke. Researchers used detailed food questionnaires to sort people into groups based on how much fish, shellfish, and n-3 fatty acid-rich fish they ate.
For women, eating a moderate amount of fish and shellfish (not the highest amount, but the fourth of five groups) was linked to the lowest risk of dying from any cause during the study. Women who ate more n-3 fatty acid-rich fish also had lower risks of death overall and specifically from cerebrovascular disease (stroke-related conditions).
For men, eating more unsalted fish and shellfish was linked to a lower risk of dying from cerebrovascular disease, though this pattern was somewhat inconsistent across intake levels. The researchers concluded that different types of fish may relate differently to health outcomes depending on sex.
What this means for you
This research suggests that regularly including fish and shellfish in your diet, especially those rich in n-3 fatty acids, may be associated with better long-term health outcomes, though the patterns differed between men and women and more isn’t always better. This is observational data from one population, so it shows an association rather than proof that fish intake directly causes these outcomes.
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The Journal of nutrition · 2026-08-04 · DOI: 10.1016/j.tjnut.2026.101772
Read the original source ↗This summary is for educational purposes only and is not medical advice. Always talk to your healthcare provider before making changes to your supplement routine.