Over three billion people globally rely on fish for animal protein, with some countries depending on it for more than 50% of daily intake. However, the growing human population poses a threat to wild fish stocks, with overfishing and climate change impacting seafood access and nutritional value.
The study discussed in the article linked below focuses on four key nutrients—calcium, iron, omega-3 fatty acids, and protein. It suggests that nutrient availability in seafood has been declining since 1990 and is projected to further decrease by around 30% by 2100, particularly in tropical, low-income countries facing 4°C of warming. This decline raises concerns about hidden hunger, with nearly 20% of the global population at risk of nutrient deficiency, especially in vulnerable populations in inland Africa.
Climate change contributes to these losses by affecting natural nutrient cycles in the ocean. For instance, increasing water temperatures are predicted to reduce natural omega-3 availability from seafood by over 50% by 2100. The article underscores the vulnerability of aquaculture to climate change, with potential impacts on disease outbreaks and feed supplies.
The results highlight a major challenge to future nutritional security, emphasizing the need for strong fisheries and aquaculture management to ensure equitable distribution of nutritious seafood. Possible improvements include redirecting fisheries toward populations with severe nutrient deficiencies and implementing policies prioritizing nutrient supply. The article advocates for global strategies to achieve healthy, equitable, and resilient food systems, addressing overfishing, ensuring equal access, and mitigating environmental impacts. Ultimately, these strategies should support the nutritional security of vulnerable nations and consider global health equity and the cultural significance of seafood.