Aquatic foods to nourish nations.
Aquatic foods to nourish nations.
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DOI：
10.1038/s41586-021-03917-1
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发表时间：
2021-10
期刊：
影响因子：
64.8
通讯作者：
中科院分区：
文献类型：
--
作者：
尽管水生食物有助于数十亿人的健康饮食，但它们作为一种营养解决方案的价值往往被低估，因为它们的多样性往往被降低为单一食物类型（“海产品”或“鱼类”）的蛋白质和能量价值，，-。在这里，我们创建了一个内聚模型，将陆地食物与近3000个水生食物分类群结合起来，以了解水生食物对人类营养的未来影响。我们预测到2030年有两种可能的未来：一种是水产动物源食品（AASF）产量适度增长的基线情景，另一种是高产量情景，在主要受水产养殖生产投资和创新的推动下，到2030年水产动物源食品的供应量比常规情景增加1500万吨。通过比较不同情景下AASF消费的变化，我们阐明了地理和人口脆弱性，并估计了饮食相关原因对健康的影响。我们发现，在全球范围内，高产情景将使非asf价格降低26%，并增加其消费量，从而减少可能导致与饮食有关的非传染性疾病的红肉和加工肉类的消费，同时还可预防约1.66亿例微量营养素摄入不足。这一发现为决策者和发展利益攸关方利用水生食品的潜力减少粮食和营养不安全并解决各种形式的营养不良问题提供了广泛的证据基础。
Despite contributing to healthy diets for billions of people, aquatic foods are often undervalued as a nutritional solution because their diversity is often reduced to the protein and energy value of a single food type (‘seafood’ or ‘fish’), , –. Here we create a cohesive model that unites terrestrial foods with nearly 3,000 taxa of aquatic foods to understand the future impact of aquatic foods on human nutrition. We project two plausible futures to 2030: a baseline scenario with moderate growth in aquatic animal-source food (AASF) production, and a high-production scenario with a 15-million-tonne increased supply of AASFs over the business-as-usual scenario in 2030, driven largely by investment and innovation in aquaculture production. By comparing changes in AASF consumption between the scenarios, we elucidate geographic and demographic vulnerabilities and estimate health impacts from diet-related causes. Globally, we find that a high-production scenario will decrease AASF prices by 26% and increase their consumption, thereby reducing the consumption of red and processed meats that can lead to diet-related non-communicable diseases,while also preventing approximately 166 million cases of inadequate micronutrient intake. This finding provides a broad evidentiary basis for policy makers and development stakeholders to capitalize on the potential of aquatic foods to reduce food and nutrition insecurity and tackle malnutrition in all its forms.
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影响因子：
64.8
作者：
Hicks, Christina C.;Cohen, Philippa J.;MacNeil, M. Aaron
通讯作者：
MacNeil, M. Aaron
DOI：
10.1111/j.1467-8489.2008.00418.x
发表时间：
2008-09-01
影响因子：
3.2
作者：
Dey, Madan Mohan;Garcia, Yolanda T.;Koeshendrajana, Sonny
通讯作者：
Koeshendrajana, Sonny
DOI：
10.1073/pnas.1721097115
发表时间：
2018-07-17
影响因子：
11.1
作者：
Fluet-Chouinard, Etienne;Funge-Smith, Simon;McIntyre, Peter B.
通讯作者：
McIntyre, Peter B.
影响因子：
3.2
作者：
Carriquiry, Alicia L.
通讯作者：
Carriquiry, Alicia L.
影响因子：
34.3
作者：
Hirvonen, Kalle;Bai, Yan;Masters, William A.
通讯作者：
Masters, William A.