According to a report by Science and Technology Daily, a recent survey released by the National Cancer Center of Japan found that people who frequently eat blue-backed fish such as mackerel, saury, and sardines, as well as eel, have a risk of developing liver cancer that is about 40% lower compared to those who rarely eat these fish.
Pan-fried Saury with Mint Flavor
Blue-backed fish are collectively known as "ao-uo" in Japan, and these fish have very high levels of unsaturated fatty acids. Between 1995 and 2008, researchers conducted a long-term follow-up survey of approximately 90,000 residents aged 45 to 74 in nine prefectures of Japan. The researchers recorded the intake of eight types of fish, including sardines and eel, all of which are high in unsaturated fatty acids. The results showed that the group who consumed a total of about 70.6 grams of these fish per day had a 36% lower risk of developing liver cancer compared to the group who consumed only about 9.6 grams per day.
Fried mint-flavored swordfish