Fishing sustainability and human health

• Main Authors: Stefania Minuto, Angel Izquierdo, Elsa Lloret, Ricard Bou, Sebastián Biton-Porsmoguer, Manuel Alcaide, Arnau Carreño, Montserrat Demestre, Alfredo García de Vinuesa, Joan San, Sílvia Gómez, Josep Lloret
• Other Authors: projecte «GALP omega-3», finançat per GALP Costa Brava, i al projecte «CriMa», finançat per MCIU/AEI/FEDER, EU.
• Language: Catalan
• Published: TECA: Tecnologia i Ciència dels Aliments 2022
• Subjects: sustainable fishing; human health; food security; omega-3; Mediterranean diet; marine ecosystems; pesca sostenible; salut humana; seguretat alimentaria; dieta mediterrània; ecosistemes marins; Ocean acidification
• Online Access: http://revistes.iec.cat/index.php/TECA/article/view/150215

The oceans provide a number of essential goods and services, including much of the oxygen we breathe, climate regulation, mitigation of global warming and food supply. The benefits for the health of consumers derived from the consumption of fish in the Mediterranean diet, due to its content of omega-3 and other nutrients, and the benefits of this consumption for environmental sustainability are unquestionably helping to promote the appreciation of the quality of fish products, while highlighting the need to restore and conserve healthy marine ecosystems in order to preserve and ensure fishery stocks within a sustainable food system. Overexploitation, climate change and other factors such as marine pollution, the presence of pathogens and biotoxins, eutrophication (which causes deoxygenation), ocean acidification and the arrival of exotic species, endanger the omega-3 stocks necessary for human health. These are serious problems that affect marine habitats, marine biodiversity and, ultimately, fishery resources. For this reason, it is necessary to promote new sources of omega-3 and at the same time allow the recovery of the populations of overexploited species, as well as tosupport sustainable fishing systems such as artisanal fishing. The year 2022 has been declared the International Year of Sustainable Fisheries and Aquaculture by the Food and Agricultural Organization of the United Nations (FAO), with the aim of raising the awareness of their importance for food security and nutrition, poverty eradication and the sustainable use of natural resources. These small-scale production systems can contribute to the changes needed for a sustainable seafood system. Els oceans proporcionen una sèrie de béns i serveis fonamentals, entre els quals hi ha la producció de bona part de l’oxigen que respirem; la regulació del clima i la mitigació de l’escalfament del planeta, i l’aprovisionament d’aliments. La difusió dels beneficis del consum de peix dins de la dieta mediterrània, en relació amb la salut dels consumidors ...