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    Home > Biochemistry News > Biotechnology News > "Nature" compilation: blue food can improve diet, good for women 3 times more than men

    "Nature" compilation: blue food can improve diet, good for women 3 times more than men

    • Last Update: 2021-09-18
    • Source: Internet
    • Author: User
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    China News Service, Beijing, September 16th (Reporter Sun Zifa) Internationally renowned academic journals "Nature", "Nature-Food" and "Nature-Communication" recently published research papers and related comments on the "Blue Food collection" According to the opinion article, blue food refers to plants, animals and algae in freshwater and marine environments.


    The "Blue Food Collection" provides academic insights on the contribution of aquatic food to the future food system and the challenges that need to be overcome to achieve these contributions


    The compilation of the paper pointed out that aquatic food may have the potential to improve human nutrition and increase the sustainability of food production, but it is often under-represented in the nutritional and environmental assessment of the food system


    The corresponding author of one of the compilation papers, Christopher Golden (Christopher Golden) of the Harvard University Chen Zengxi School of Public Health, and his colleagues established a "Nature" paper containing 3753 aquatic food types (including fish, crustaceans, and seaweed) By comparing the global database of trace and macro element composition with foods from terrestrial sources, their analysis shows that the top seven animal-derived foods with the most nutrient content are all aquatic foods, including oceanic fishes (such as tuna and tuna).


    The author of the paper also simulated the impact of an increase in global blue food production by about 8% by 2030, and predicts that this may reduce the price of related foods by 26%, which is expected to improve the intake of trace elements for up to 166 million people


    In another "Nature" paper, Jessica Gephart of American University and colleagues evaluated the environmental impact of blue food production by analyzing 23 aquatic food types-these types accounted for Nearly 3/4 of global production, the greenhouse gas emissions, nitrogen and phosphorus pollution, fresh water and land use in the analysis are all based on standard estimates


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