«Food from the Oceans nutritious and safe food» Edel O. Elvevoll Dean, Professor Faculty of Biosciences, Fisheries and Economics

Transcription

1 «Food from the Oceans nutritious and safe food» Edel O. Elvevoll Dean, Professor Faculty of Biosciences, Fisheries and Economics

2 World Popula+on Will Soar Higher Than Predicted

3 Trends in the number of obese and severely obese people by region Obese BMI > of 30 kg/m2 or higher, severely obese BMI > 35 kg/m2 or higher Blue colors are Europe High body-mass index (BMI) is an important risk factor for cardiovascular and kidney diseases, diabetes, some cancers, and musculoskeletal disorders. Concerns about the health and economic burden of increasing BMI have led to adiposity being included among the global noncommunicable disease (NCD) targets, with a target of halting, by 2025, the rise in the prevalence of obesity at its 2010 level Trends in adult body-mass index in 200 countries from 1975 to 2014: a pooled analysis of 1698 population-based measurement studies with 19 2 million participants The Lancet Volume 387, Issue 10026, 2016,

4 Change in diet over the last decades Highly caloric Rich in refined sugar and saturated fat Low in nutrients dietary fiber, proteins, marine lipids, vitamins and minerals Combined with less physical activity Increase in life style related diseases Nutrition in health maintenance Fish consumption and CVD risk reduction Meat consumption and adverse health effect 4

5 The ocean cover 70% of the earth surface. Equal primary biological production ocean/land, but 98% of food consumption from terrestrial sources only 2% from the ocean. Global food consumption 100 % 90 % Zoo- plankton 5 % Fish 1 % 80 % 70 % Land 60 % 50 % 40 % 30 % 20 % 10 % 0 % Ocean Net primary produc:on (Carbon weight) Land Food consump:on (calories pr capita pr day) Phyto- plankton 94 % Primary resources from the ocean (es:mates) Source: Field et al. (1998), Science 281, 237, Longhurst et al. (1995) : J.Plankt Res, vol 17, Ø. Lie: Marlife presenta:on and FAOSTAT 5

6 Food gap challenge towards 2050 Still in track with the population growth but an increase of seafood in diets from aquaculture is needed Change in diets (increased earnings, urbanisation, high protein and caloric diets and wasted food) Transition to bioeconomy Population growth (+30%) A calculated 70% increase in food production needed «Fossil economy» 2006 popula:on Bioeconomy Bioeconomy År 1000 År 2000 År 3000 Source: World Resources Ins:tute (2014) Crea:ng a Sustainable Food Future 6

7 Getting information on health effects of food Human intervention studies, Clinical trials Highest level of evidence Firm control of diet, study length, type of subjects, etc. Expensive Impossible to conduct on some diseases Observational (Epidemiological) studies Segment of population observed Fish as part of an overall complex diet Fish intake associated with diseases Indication of correlation Confounding factors Animal Studies In vitro (test tube) studies Extrapolation to humans is limited Can exert tight control over experimental conditions Insights into designing human studies Hardest to extrapolate to humans Important in early phases Can give directions

8 Fish consumption has a significantly beneficial effect on prevention of CHD mortality Meta analysis of Observational/Epidemiological studies Seventeen studies n- = (15 9 y) Significant reduc:on of CHD morality 16% 1 serving/week 21% 2-4 servings/week Synergic effect of many components in fish, such as fagy acids, protein, amino acid and vitamins Zheng et al (2012) Pub Health Nutr., 15 (04)

9 Neurodevelopmental benefits to offspring of women of childbearing age who consume fish Figure 1 % children suboptimal Suboptimal verbal IQ, 8 y n= 724 n=4203 n=1593 None g/w >340 g/w % children suboptimal Suboptimal fine motor score, 42 m n=938 n=5197 n=1897 None g/w >340g/w 3.5 y Maternal seafood consumption Maternal seafood consumption Suboptimal prosocial score - SDQ, 7 y Suboptimal social development score, 42 m 16 % children suboptimal % children suboptimal n=753 None n= g/w n=1618 >340 g/w 18 n=1140 None n=6018 n= g/w >340 g/w Maternal seafood consumption Maternal seafood consumption 9 Hibbeln et al, Lancet 2007

10 Seafood a unique food Health effects have primarily been attributed to the marine lipids The only food to provide a decent amount of the LC Omega-3 fatty acids DHA and EPA Beneficial fatty acid profile, low in saturated fat, balanced in omega-3 and omega-6 Lately attention to protein and water solubles Contains all essential amino acids Peptides (Antioxidative, blood pressure attenuation, Antiobesity) Bioactive components (Taurine) Source for vitamins (Vit D and B 12, contribute Vit A and B-vitamins) Source for minerals and micronutrients - trace elements Selenium and Iodide Contributes with minerals Zn, Ca, Mg

11 Research challenges; World food and nutrition security, older populations, unbalanced diets, sustainable (social, economic and environmental) nutritious food production A potential reduction in the prevalence of noncommunicable diseases through better nutrition will have immense effect providing better life and less burden on the health and social-care budget in EU Seafood consumption and production can contribute to a more healthy diet Shortage of marine resources calls for increased sustainable exploitation/farming of marine micro- and microalgae, zoo plankton, mesopelagic fish for food and feed.

12 Research challenges Human intervention or clinical trials, and mechanistic studies in model organisms, on net health effects of use new resources/ products Documentation of effects of seafood in complex diets, food patterns, micro and macronutrients load, are needed Surveillance of risks, traceability, food fraud Data mining Outreach Focused strategy on circulation, value chain cooperation and innovation and use of enabling technologies (biotech)

13 Thank you for your attention Universities best contribution are knowledge and kandidates

14 FAO/WHO expert consultation on the risks and benefits of fish consumption An important food source of energy, protein and a range of essential nutrients Emphasize the benefits of fish consumption on reducing mortality from coronary heart disease (and the risks of mortality from coronary heart disease associated with not eating fish) for the general adult population. Emphasize the net neurodevelopmental benefits to offspring of women of childbearing age who consume fish, particularly pregnant women and nursing mothers, and the neurodevelopmental risks to offspring of women of childbearing age who do not consume fish.

15 The Future of the Ocean Economy: Exploring the prospects for emerging ocean industries to 2030 The Future of the Ocean Economy: Exploring the prospects for emerging ocean industries to 2030 OECD reports to be released 27 th of April today The long-term potential of marine biotechnology The State of World Fisheries and Aquaculture (SOFIA) of the FAO (June/July 2016) will provide a comprehensive, objective and global view of capture fisheries and aquaculture, including associated policy issues

16 Sustainability includes social, economic and environmental issues. The Our Oceans Challenge (OOC) partner network consists of influen:al companies commifed to genera:ng innova:ve business models that promote clean and healthy oceans, not only by providing financial support but by sharing exper:se and know- how with entrepreneurs and start- ups.