Better health thanks to blue foods

Not all food is created equal. So-called blue foods – a diverse range of aquatic animals, plants and microorganisms – offer many more nutrients than terrestrial crops and livestock, according to a one-of-a-kind database compiled by an international team including Stanford researchers. .

Their conclusions and recommendations, published on September 15 in Nature, show the way to feed more people, improve diets and overcome structures in the food system that put women, children and the elderly at greater risk.

“An increase in the supply of aquatic foods can lead to millions of people suffering from nutritional deficiencies around the world,” said the study’s co-lead author. Zach koehn, an early career fellow at Stanford’s Ocean Solutions Center. “To do this, we must promote the diversity of sustainably produced aquatic foods, encourage access to affordable foods and prioritize their provision of programs for nutritionally vulnerable communities. “

As a result of malnutrition, nearly 2 billion adults are overweight or obese while 462 million are underweight. About half of all children have micronutrient deficiencies, which can lead to symptoms such as fatigue, stunted growth, impaired brain development, and even death. Cardiovascular disease, largely due to diet-related factors, kills more people than any other cause. This is due in part to a global shift from nutrient-dense, raw, or lightly processed foods to highly processed, calorie-dense, nutrient-poor foods common in Western diets.

Blue foods – a rich source of micronutrients and heart-healthy fatty acids – offer a potential solution.

Despite their promise, blue foods have been largely overlooked or undervalued by major international food system assessments, dialogues and donors, such as the World Bank. Researchers attribute this oversight to a narrow view of the diversity of blue foods that ignores many species and forms of production, as well as a lack of data on the untapped potential of blue foods to meet the nutritional needs of vulnerable populations around the world. whole.

“The diversity of blue foods makes it ideal for providing essential nutritional benefits to the world’s population,” said lead author of the study, Christopher Golden, an environmentalist and epidemiologist at the Harvard TH Chan School of Public Health. “As these foods often have a low impact on the environment, we cannot afford to overlook this potential path to healthy and sustainable food systems. “

Nutritional database and the future of blue foods

To close the gap, researchers have compiled the most comprehensive database to date on the nutritional composition of aquatic foods, covering 3,750 species and hundreds of nutrients, minerals, vitamins and fatty acids. The analysis compares blue foods to livestock and terrestrial animal products, such as chicken, beef, eggs, and milk. Among other findings, it reveals that the top 6 categories of nutrient-rich animal foods are all aquatic foods, including shellfish, salmon, and a variety of pelagic fish, such as sardines, tuna, and seafood. mackerel.

“This research propels the growing narrative around the nutritional power of aquatic food systems, especially in low and middle income countries,” said Shakuntala Thilsted, study co-author of the research and innovation organization WorldFish nonprofit, One CGIAR.

With the database as a basis, the researchers modeled two plausible future scenarios by 2030: moderate growth in aquatic food production and high growth through sustainable intensification. The high growth scenario led to a 15 percent increase in supply, driven largely by investment and innovation in aquaculture production.

By comparing changes in aquatic food consumption between scenarios, researchers were able to shed light on geographic and demographic vulnerabilities and estimate the health impacts of diet-related illnesses in 191 countries. They found that the high production scenario led to a 26% drop in the international benchmark price of aquatic foods and an increase in the consumption of blue foods that reduced demand for red and processed meats. The overall health effect: reduced risk of hypertension, stroke, heart disease, colorectal cancer and breast cancer and the end of micronutrient deficiencies for 166 million people.

Women, children and the elderly stand to benefit the most from increased access to blue foods. This is due to the higher risk of adverse health effects among each of these demographic groups and the essential role that micronutrients and omega-3s play in the growth and development of the fetus and child. Unsurprisingly, perhaps, the high production scenario benefited women more than men in three times as many countries. This discovery offers a potential path to nutritional equity and improved growth and development of the fetus and child. Likewise, the impact of blue foods on reducing morbidity and mortality would be more beneficial for the elderly who are most at risk of these results.

To ensure the benefits of blue foods reach those who need them most, researchers are calling for directing aquatic food production and consumption to target a range of nutrient deficiencies. For example, a country where many people suffer from calcium deficiency could promote increased production and consumption of calcium-rich fish, such as herring and sardines. Researchers are also highlighting promising innovations, such as powdered fish baby food and fish chutney for pregnant and breastfeeding women, that could help deliver nutrients to those who need them more easily and cheaply. cost.

“Blue foods can and should be a key part of a healthier and fairer global food system,” Koehn said. “Our research lays the foundation for policies and interventions to achieve this. “