Researchers examine the benefits of aquatic biodiversity in seafood diets. Seafood is an essential source of protein and calories for humans. However, the extent to which aquatic biodiversity in seafood diets enhances human health is unclear. Joey Bernhardt and Mary O'Connor examined diversity in nutrient concentrations, heavy metal concentrations, and ecological traits of 801 aquatic species, including finfish and shellfish. Species with different ecological traits exhibited few differences in protein concentrations but featured unique nutrient profiles. Diversity was high in concentrations of calcium, iron, zinc, and fatty acids found in edible tissues. Increasing biodiversity from 1 to 10 species in seafood diets was correlated with reaching more nutrient intake targets established by the US National Academies--and the nutritional value increased even when the seafood portion size remained constant. However, increased seafood biodiversity increased exposure to heavy metals. Different species exhibited traces of different heavy metals, and several species contained high concentrations of multiple heavy metals. The findings suggest that although increasing aquatic biodiversity in seafood diets increases heavy metal exposure, it also increases nutritional benefits and reduces the portion sizes required to meet nutritional targets. Furthermore, conserving and restoring aquatic biodiversity can help achieve sustainability goals for biodiversity and nutrition goals for human health, according to the authors.
###
Article #19-17487: "Aquatic biodiversity enhances multiple nutritional benefits to humans," by Joey R. Bernhardt and Mary I. O'Connor.
MEDIA CONTACT: Joey R. Bernhardt, University of British Columbia, Vancouver, CANADA; tel: 604-355-0653; email: < joey.bernhardt@biodiversity.ubc.ca >
Proceedings of the National Academy of Sciences