Biologists have found that some types of aquatic products are more nutritious than beef and mutton, mutton, goat, chicken breast or raw pork according to the average values of various nutrient elements (omega -3, vitamin D and vitamin b2 12, calcium, iodine, iron and zinc).
This graduation thesis was included in the Blue Food Collection by Baidu, which concentrated the research graduation thesis, evaluation and opinion articles published by Nature, Nature-Food and Nature-Communication, and put forward clear suggestions on the contribution of aquatic products and food to the future food crop system software and the problems that must be solved to complete this contribution.
Studies show that aquatic products have the potential to enhance the nutritional composition of the body and promote the sustainable development of agricultural production, but they are usually not symbolic enough in the nutritional composition and environmental evaluation of food crop system software. Another blue food evaluation studies the efficacy of aquatic food in building a healthy, sustainable, fair and just food system software.
ChristopherGolden of Harvard University, Massachusetts, and his colleagues described in Nature a world database query consisting of minor and major elements of 3,753 aquatic products (including fish, crustaceans and algae). According to the comparison with foods from land, the researchers found that the top seven kinds of animal-derived foods with the most colorful nutrients are aquatic products, including modern marine species (such as bluefin tuna and herring), shellfish and salmon (including salmon and rainbow trout).
The researchers simulated the harm that the global blue food production will increase by about 8% by 2030, and predicted that this may reduce the price of related foods by 26%, which is expected to improve the nutritional intake of up to 65.438+66 million people. The solid model also shows that even if the output is only slightly increased, a large amount of calcium can be added to the water products (an increase of 8%; Taking the world median), iron (4%), omega-3, DHA and EPA( 186%), zinc (4%) and vitamin b2 12( 13%), but vitamin D may decrease 1%.
The research also shows that the benefits brought by the promotion of aquatic product consumption are basically three times that of men, which may point out a very possible way to realize the fairness and justice of nutritional components. JessicaGephart of American University in Washington, D.C., and her colleagues assessed the harm of blue food production to the natural environment. They learned about 23 kinds of aquatic products, accounting for nearly three-quarters of the world's output. In this analysis, the emission of air pollutants, environmental pollution of nitrate and nitrogen, and utilization of water and land resources are all evaluated by standard companies.
It is found that the main performance of cultured bivalves (such as clams and oysters) and algae is the best, which is lower than the discharge caused by fishing. The results of this study show the possibility of reducing environmental hazards, promote environmental assessment lacking data information, and provide specific guidance for sustainable diet collocation.