Examples of study results on health benefits of eating fishery products
O Restraining thrombus formation (Fisheries Research Agency)
→In a fish diet, (1) fish oil has the effect of inhibiting blood clotting, and (2) fish meat protein has a thrombolytic effect.
(Published in the European nutrition journal, Annals of Nutrition and Metabolism, in October 2004)
O Preventing cerebral stroke and heart disease (a research team of the Ministry of Health, Labour and Welfare)
→ The larger the intake of fish-derived fatty acids in the diet, the lower the risk of subsequent death from circulatory disease.
(Published in the journal of the European Atherosclerosis Society, Atherosclerosis, in February 2014)
O Preventing myocardial infarction (a research team of the Ministry of Health, Labour and Welfare)
→ Japanese people who eat fish eight times a week are 60% less likely to experience a myocardial infarction than those who eat fish only once a week.
(Published in the U.S. medical journal, Circulation, in January 2006)
O Preventing obesity (Fisheries Research Agency)
→ Wakame seaweed and fish oil each have an effect of decreasing neutral fat in the blood with a different mechanism, so the effect is twofold.
(Published in the U.S. nutrition journal, The Journal of Nutrition, in April 2002)
O Preventing diabetes in men (National Cancer Center)
→ Eating of small and medium-sized fish and fatty fish reduces the risk of diabetes in Japanese men.
(Published in the U.S. nutrition journal, American Journal of Clinical Nutrition, in August 2011)
O Preventing liver cancer (National Cancer Center)
→ The risk of liver cancer is low for groups that take in a large amount of fish with high content of n-3 polyunsaturated fatty acids.
(Published in the U.S. gastroenterology journal, Gastroenterology, in June 2012)
O Restraining accumulation of body fat and a rise in blood sugar (Ehime University)
→ Intake of the protein of Alaska pollack increases muscle mass and restrains accumulation of body fat and a rise in blood sugar.
(Published in the Japanese medical journal, Biomedical Research, in December 2010)

## Section 5: International affairs surrounding the fisheries

## (1) State of global fishery and aquaculture production (Global fishery and aquaculture production)

The global fishery production volume (excluding aquaculture) has been leveling off since the latter half of the 1980s, marking 92.5 million tons in 2012. By country, China has the highest volume at 16.4 million tons, accounting for 17.8% of the global production volume. Japan's production volume (3.79 million tons) accounts for 4.1% of the global production volume. By fish species, the production volume of herrings, sardines and anchovies is the largest at 17.6 million tons, accounting for 19.0% of the overall volume, followed by cods, hakes and haddocks at 7.7 million tons (8.3% of the total), tunas, bonitos and billfishes at 7.2 million tons (7.8% of the total), squids, cuttlefishes and octopuses at 4.0 million tons (4.4% of the total), and shrimps and prawns at 3.4 million tons (3.6% of the total).

In 2012, the global aquaculture production volume was 90.4 million tons. The production volume of fisheries and aquaculture combined was 182.9 million tons.

[Changes in global fishery production (by country)]

[Changes in global fishery production (by fish species)]

Source: FAO, Fishstat (Capture production) (figures for countries other than Japan) and MAFF, Annual Statistics on

Fishery and Aquaculture Production (figures for Japan)