A new study has found evidence linking the intake of small fish, eaten whole, with a reduced risk of all-cause and cancer mortality in Japanese women. Conducted by Dr. Chinatsu Kasahara, Associate Professor Takashi Tamura, and Professor Kenji Wakai at Nagoya University Graduate School of Medicine in Japan, the study highlights the potential life-extending benefits of habitually eating small fish. The findings were published in the journal Public Health Nutrition.