C‘it was a time when the canned fish it was considered only a practical, pantry choice. Today, new Italian and international research rehabilitates it as a food nutritionally rich and surprisingly healthya precious source of Omega-3, noble proteins and essential micronutrients. The confirmation also comes on the occasion of the World Food Day 2025in which Bolton Food, reality of the fishing sector, has relaunched the importance of promoting an accessible, sustainable and science-based food model. The company underlined, through an official press release, the value of fish as a key food for health, presenting new research projects in collaboration with Italian universities to study the role of tuna and canned fish in balanced diets.
Italian research promoting canned fish
One of the most important scientific references is the study published on Nutrients fromMario Negri Institute of Pharmacological Research IRCCS and fromUniversity of Milan.
The analysis, conducted on over 2,500 people, highlighted that those who regularly consume canned fish have a reduced risk of approximately 34% of developing colorectal cancer. The results were also made public byUniversity of Milanwhich reiterated the importance of a diet rich in fish – fresh or preserved – in preventing various chronic diseases. «This type of evidence – explain the researchers – shows that the Canned fish is not only convenient, but also nutritionally soundwith a profile in line with that of fresh fish.”
Second Boltonwhich cited these studies in the World Food Day press release, collaboration between business and research can become a model for bringing science closer to daily food choices.
Fresh or canned fish? From a nutritional point of view, equal merit
The DeFENS Department of the University of Milan he clarified that the Storage in a can does not compromise the quality of the proteins or the stability of the Omega-3s.
The fish is simply cooked, sealed and preserved without the addition of preservatives.
Analyzes have shown that the main nutrients — EPA, DHA, noble proteins, vitamin D and selenium — remain almost unchanged.
It is therefore not surprising that theEuropean Food Safety Authority (EFSA) recommend to consume at least two portions of fish a weekexplicitly indicating that that too canned offers similar benefits to fresh.
The value of Omega-3 for the heart and brain
Fatty acids Omega-3contained in abundance in tuna, mackerel and salmon, play a central role in the health of the cardiovascular and nervous system.
The National Institutes of Health (NIH) reports that EPA and DHA contribute to reduce triglyceride levels ea improve endothelial function, with positive effects on blood pressure and systemic inflammation.
A meta-analysis published in PubMed in 2024 also shows that regular fish consumption is associated with a lower risk of cognitive decline age-related.
No need for expensive supplements: two portions of fish – even canned – per week are enough to obtain concrete benefits.
New Italian research on sustainable nutrition
In the statement released for World Food Day, Bolton Foods announced the financing of four industrial doctoral scholarships in collaboration with Italian universities, to deepen the link between fish, health and sustainability.
Among the research topics:
the consumption of fish during pregnancy and its effects on the development of the child (University of Milan and Policlinico di Milano);
the evaluation of the “real cost of canned tuna” and its impact on the community (University of Bologna);
the integrated sustainability of tuna, between nutrition and the environment (University of Bologna);
the role of fish products in balanced dietary models (University of Milan).
This is an important signal: the food sector is moving increasingly in the direction of independent research and scientific trainingwith an eye on the future of sustainable food.
Canned fish and sustainability: a possible balance
In addition to the nutritional benefits, canned fish is also a virtuous model of circular economy.
The cans are 100% recyclable and allow you to reduce food wasteavoiding the cold chain and ensuring long preservation without preservatives.
According to studies coordinated byUniversity of Bolognacertified supply chains such as Marine Stewardship Council (MSC) show a lower carbon footprint than the seafood industry average.
The blue MSC mark, easily recognizable on the packaging, certifies sustainable and traceable fishing (more information on msc.org/it).
In summary: health, science and awareness in one can
The canned fish it has earned, with the support of science, a prominent place in the modern diet.
It is practical, nutritious, sustainable and suitable for all ages.
New Italian research – also supported by industrial companies such as Bolton Food – demonstrates that collaboration between business and universities can become a concrete lever for improving public health.
A can of tuna, chosen with awareness, is today worth much more than its contents: it is the symbol of a new way of understanding well-being, based on science, balance and respect for the environment.