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Climate change exacerbates nutrient disparities from seafood

Food Science and Technology

Climate change exacerbates nutrient disparities from seafood

W. W. L. Cheung, E. Maire, et al.

This study by William W. L. Cheung and colleagues explores the vital role of seafood in nutrient availability amidst climate change challenges. While certain nutrients have seen increases, the outlook for global nutrition is grim, especially for low-income tropical countries. Mitigation strategies are essential to ensure nutritional security and health equity as projections indicate a possible decline of up to 30% in nutrient availability by 2100.

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Playback language: English
Abstract
Seafood is a crucial source of micronutrients. This study assesses past and future nutrient availability from fisheries and mariculture, considering climate change. Since the 1990s, iron, calcium, and omega-3 availability increased, but protein stagnated. Climate change disproportionately impacts low-income tropical countries, projecting a 30% nutrient decline by 2100 at 4°C warming, and 10% at 1.5-2.0°C. Effective mitigation is crucial for nutritional security and global health equity.
Publisher
nature climate change
Published On
Oct 30, 2023
Authors
William W. L. Cheung, Eva Maire, Muhammed A. Oyinlola, James P. W. Robinson, Nicholas A. J. Graham, Vicky W. Y. Lam, M. Aaron MacNeil, Christina C. Hicks
Tags
seafood
micronutrients
climate change
nutrient availability
global health
nutrition security

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