Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia
Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia
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DOI：
10.3389/fnut.2018.00118
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发表时间：
2018-12-03
影响因子：
5
通讯作者：
Green, Bridget S.
中科院分区：
文献类型：
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作者：
Farmery, Anna K.;Hendrie, Gilly A.;Green, Bridget S.
国家膳食指南(DGs)一贯建议食用海鲜有益于健康，然而，增加海鲜消费的可持续性经常受到挑战。海鲜产品在环境性能和健康益处方面各有不同，但没有整合不同海鲜选择对健康和生态影响的信息。优化改善健康和环境结果的第一步是在人口和个人层面更仔细地检查正在消费的海鲜类型，开发对人类健康和环境最有利的增加海鲜摄入量的方法。这项分析的目的是更好地了解澳大利亚人口和人口中的社会经济亚群消费的海鲜的具体类型和数量，以确定这些群体消费的海鲜的相对营养含量和可持续性。对澳大利亚健康调查(AHS)(2011-2013年)进行了二次分析，该调查覆盖了32,000人(25,000个家庭)。大部分受访者(83%)在调查当天没有进食任何海鲜。结果表明，在失业、受教育程度最低、在社会经济上处于最不利地位的成年人中，海鲜消费者的比例最低。甲壳类和低omega-3含量的养殖鱼，如巴萨和罗非鱼，被确定为营养最差和最不可持续的海产品类别。这两个类别构成了最低社会经济消费者的海鲜总摄入量的相当大一部分，而失业消费者的海鲜摄入量超过50%。相比之下，最高社会人口群体的消费者主要消费高营养级鱼(中等营养和可持续性)和高omega-3含量的养殖鱼(高营养，中等可持续性)。只有不到1%的成年人或儿童报告说，他们吃了更有营养、资源密集度更低的海鲜，如小型中上层动物或软体动物。有机会通过改变目前的海鲜消费模式来增加海鲜摄入量，以改善健康结果，从而最大限度地提高营养结果并最大限度地减少对环境的影响。应在人口一级推动促进海鲜健康和环境惠益的举措，并针对特定群体采取有针对性的干预措施，并应鼓励消费高营养、低资源密集型的海鲜。
National dietary guidelines (DGs) consistently recommend consuming seafood for health benefits, however, the sustainability of increasing seafood consumption is often challenged. Seafood products vary in environmental performance as well as health benefits, yet there is no information integrating the health and ecological impacts of different seafood choices. The first step in optimising improved health and environmental outcomes is to examine more closely the types of seafood being consumed at population and individual levels, to develop the means to increase the intake of seafood that is optimal for human health and the environment. The purpose of this analysis was to better understand the specific types and amounts of seafood consumed by the Australian population, and by socioeconomic subgroups within the population, to determine the relative nutritional content and sustainability of seafood consumed by these groups. Secondary analysis of the Australian Health Survey (AHS) (2011-2013), which reached 32,000 people (25,000 households) was undertaken. The majority of respondents (83%) did not consume any seafood on the day of the survey. Results indicated the proportion of seafood consumers was lowest among adults who were unemployed, had the least education and were the most socio-economically disadvantaged. Crustaceans and farmed fish with low omega 3-content, such as basa and tilapia, were identified as the least nutritious and least sustainable seafood categories. These two categories constituted a substantial amount of total seafood intake for the lowest socio-economic consumers, and over 50% for unemployed consumers. In contrast, consumers in the highest socio-demographic group consumed mainly high trophic level fish (moderate nutrition and sustainability) and farmed fish with high omega-3 content (high nutrition, moderate sustainability). Fewer than 1% of adults or children reported eating seafood identified as both more nutritious and less resource intensive, such as small pelagics or molluscs. Opportunities exist to increase seafood intakes to improve health outcomes by varying current seafood consumption patterns to maximise nutritional outcomes and minimise environmental impacts. Initiatives to promote the health and environmental benefits of seafood should be promoted at the population level, with targeted interventions for specific groups, and should encourage consumption of highly nutritious low resource intensive types of seafood.