Löfstedt Anneli, Scheliga Bernhard, Aceves-Martins Magaly, de Roos Baukje
The Rowett Institute, University of Aberdeen, Aberdeen, UK.
Digital Research Services, University of Aberdeen, Aberdeen, UK.
Nat Food. 2025 Mar;6(3):244-252. doi: 10.1038/s43016-024-01102-x. Epub 2025 Jan 2.
Seafood can contribute towards healthy and sustainable food systems by improving public health and helping achieve net zero carbon emissions. Here, we provide a high-resolution perspective on UK seafood supplies and nutrient flows at the species level. We mapped seafood production (capture and aquaculture), trade (imports and exports), purchases (within and out of home) and seafood consumption between 2009 and 2020. UK dietary recommendations for finfish consumption were not achieved by domestic production nor national supplies. Mapping dietary nutrient flows revealed that the UK undergoes substantial losses of omega-3 fatty acids, vitamin B and vitamin D, which could contribute 73%, 46% and 7% towards UK-recommended nutrient intakes, respectively, through exports of oily fish such as salmon, herring and mackerel. Policies should consider promoting greater consumption of locally produced oily fish species to improve public health and seafood system resilience.
海鲜可以通过改善公众健康和帮助实现净零碳排放，为健康且可持续的食物系统做出贡献。在此，我们从物种层面提供了关于英国海鲜供应和营养流的高分辨率视角。我们绘制了2009年至2020年间海鲜生产（捕捞和水产养殖）、贸易（进出口）、购买（家庭内外）以及海鲜消费情况。英国国内生产和全国供应均未达到鱼类消费的膳食建议量。绘制膳食营养流显示，英国在ω-3脂肪酸、维生素B和维生素D方面有大量流失，通过出口三文鱼、鲱鱼和鲭鱼等油性鱼类，这些营养物质分别可满足英国推荐营养素摄入量的73%、46%和7%。政策应考虑促进更多食用本地生产的油性鱼类品种，以改善公众健康和海鲜系统的恢复力。
