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A spotlight on seafood for global human nutrition

What role might seafood have in boosting human health in diets of the future? A modelling study that assesses how a rise in seafood intake by 2030 might affect human populations worldwide offers a way to begin to answer this.
  1. Lotte Lauritzen

    1. Lotte Lauritzen is in the Department of Nutrition, Exercise and Sports, University of Copenhagen, 1958 Frederiksberg C, Denmark.

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An adequate and sustainable supply and intake of nutritious food is essential to tackle major global health issues such as dietary deficiencies. Seafood, which in this context includes fish, shellfish and marine mammals, is rich in micronutrients (such as vitamin A, iron, vitamin B12 and calcium) needed to combat the most common such deficiencies. Seafood is also the dominant source of marine omega-3 fatty acids, which have many health-promoting effects. Writing in Nature, Golden et al.1 present ambitious research that puts seafood centre stage.

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Nature 598, 260-262 (2021)

doi: https://doi.org/10.1038/d41586-021-02436-3

References

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  2. Food and Agriculture Organization of the United Nations. The State of World Fisheries and Aquaculture 2020. Sustainability in Action (FAO, 2020).

  3. FAO, IFAD, UNICEF, WFP & WHO. The State of Food Security and Nutrition in the World 2021. Transforming Food Systems for Food Security, Improved Nutrition and Affordable Healthy Diets for All (FAO, 2021).

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Competing Interests

The author declares no competing interests.

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