Swapping red meat for “forage fish,” such as herring, sardines, and anchovies, could save up to 750,000 lives a year in 2050 and significantly reduce the prevalence of disability as a result of diet-related disease, suggests a data analysis published in the journal BMJ Global Health.
Swapping red meat for herring/sardines could save up to 750,000 lives/year in 2050
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