Shellfish Could Be Nutritional Powerhouses KAUST Study Finds

KAUST Study Highlights Hidden Nutritional Value of Shellfish

Oysters, mussels, crabs and other aquatic invertebrates could provide far more nutritional value than current global food systems recognize, according to a new study led by researchers at King Abdullah University of Science and Technology. The research examined 30 nutrients that are important for human health and assessed the contribution of aquatic invertebrates to global nutrition.

Shellfish Supply Essential Vitamins and Minerals

The study found that current global production of aquatic invertebrates provides enough vitamin B12 and selenium to meet the equivalent annual requirements of more than 5 billion people. These foods also supply enough iodine, zinc, copper and omega-3 fatty acids to meet the annual requirements of more than 1 billion people.

Researchers Want Nutrition Included in Food Policy

The findings challenge the traditional way aquatic food production is measured. Researchers said food systems are often evaluated according to the amount of food harvested rather than the nutrients that food provides. The study argues that nutritional value should be considered alongside production levels when governments develop fisheries, aquaculture and food policies.

Read more :  25 Years of US Wars Leave Millions Dead and Displaced

Research Covers Thousands of Aquatic Species

The research team collected nutritional information from hundreds of aquatic invertebrate species and used predictive models to estimate nutrient levels for more than 50,000 potentially edible species. The models considered environmental, ecological and life-history characteristics to address major gaps in available nutritional information.

Aquaculture Could Deliver Major Nutritional Benefits

The study found that aquatic invertebrates can provide disproportionately high amounts of important micronutrients compared with their share of total production. In aquaculture, these species account for about one-third of production by weight but provide more than half of the supply of nutrients including iodine, vitamin B12, vitamin C and iron, according to the research.

Processing May Increase Nutrient Concentration

Researchers also found that processing can influence the nutritional value of aquatic invertebrates. In some cases, 100 grams of dried invertebrates contained higher concentrations of minerals than raw tissue. This could create opportunities to improve nutrition through processing while potentially reducing food waste.

Study Does Not Call for More Harvesting

Researchers stressed that the findings are not a recommendation to harvest more aquatic species. Instead, the study highlights the need to consider nutrition and environmental sustainability together when managing fisheries and developing aquaculture. Many aquatic invertebrates remain poorly studied, making better monitoring and sustainability assessments essential.

Findings Could Shape Future Food Systems

The research is expected to contribute nutritional information to SeaLifeBase, a major database of marine species. Researchers hope the findings will help governments, industries and international organizations make better decisions about fisheries, aquaculture and food security. The study ultimately argues that measuring how much food is produced is only one part of understanding the value of global aquatic food systems.