A new study has found a link between eating small fish WHOLE with a reduced risk of death in women.

Japanese people habitually eat small fish, such as whitebait, Atlantic capelin, Japanese smelt, and small dried sardines. It is common practice to consume small fish whole, including the head, bones, and organs, which are rich in micronutrients, such as calcium and vitamin A.

The researchers found that women who eat small fish 1-3 times a month, 1-2 times a week, or 3 times or more a week had a reduced risk of death from all heath causes, including lower risk of cancer mortality, compared to those who rarely eat small fish.

These findings suggest that incorporating small fish into their daily diet could be a simple but effective strategy to reduce the risk of mortality among women.