ROLE OF AQUATIC RESOURCES IN FOOD AND NUTRITION

RADHAKRISHNAN NAIRMFK1508

INTRODUCTIONVital contribution to the survival and health of a significant portion of the world's population especially Important in the developing world

Often referred to as "rich food for poor people”

Food Security: adequate access to food for all people at all times for an active,

healthy life

Evolution of the food security concept• availability• access• balanced

AQUATIC RESOURCESAquatic resources: Fish, Shellfish, edible algae & sea weeds.

How to ensure continued availability?sustainable exploitation & use.sustainable technology development for increased production.

How to ensure access?economic empowerment.

World fish production and utilization in 1950-2012

Source: FAO Statistics and Information Branch of the Fisheries and Aquaculture Department.

World fisheries harvest, wild capture versus aquaculture production, in million tonnes 1950–2010

World fisheries harvest, both wild and farmed, in million tonnes, 1950–2010

Food Security: adequate access to food for all people at all times for an active, healthy

life.

Three fundamental aspects :

(i) the protein and nutrient content of fish

(ii) a source of income and livelihoods

(iii) the relative efficiency of fish to produce/transform proteins.

four dimensions of food security: food availability, generate jobs, income and wealth,

utilization, sustainability of the sector

IMPORTANCE OF FISH FOR FOOD SECURITY & NUTRITION

FISH IN FOODGlobal production- 158 mt (2012)

human consumption- 136 mt (FAO, 2014)Per capita consumption: 1950- 6 kg/capita/year

2012 -19.2 kg/capita/yearAverage growth rate of 3.2 %- 1961–2009

Indian production: Total-9.57 million tones 2013-14p(3rd in Total Fish Production)(7th in total Marine, 2th in Aquaculture)

Inland- 6.13 mt Marine- 3.34 mtMore than 56% of Indian people is fish eating and instates like Assam and other north-east state, west Bengal, Odisha, Goa and Kerala more than 90% of population consume fish.

FAO, 2014

DAHD&F, 2014

FISH AS HEALTH FOODHealth food : Specific food claimed to be specially beneficial to health and have favorable effect on health.

Fish is one of cheapest animal protein source.

The American Heart Association recommends eating fish at least two times per week as part of a healthy diet.

Source calories protein Carb0hydrate fat

fish 110–140 20–25 g 0 g 1–5 g

chicken 160 28 g 0 g 7 g

lamb 250 30 g 0 g 14 g

steak (beef top round) 210 36 g 0 g 7 g

steak (beef T-bone) 450 25 g 0 g 35 g

Nutritional content of fish compared to meat (in 100 gms)

Fish is the good source of all nutrients except carbohydrate and vitamin-c.

Some inland fishes like singhi, magur, murrels, koi have therapeutic properties.

Common name Scientific name Moisture Protein Fat Ash RemarksRohu Labeo rohita 76.90 19.10 0.20 0.90 FreshwaterCatla Catla catla 76.30 19.60 1.30 0.90 FreshwaterMrigal Cirrhinus mrigala 77.10 19.00 0.10 1.40 FreshwaterCommon carp Cyprinus carpio 74.84 20.84 3.15 1.17 FreshwaterMola Amblypharyngodon

mola 75.25 15.72 5.76 3.4 Freshwater

Magur Clarias batrachus 78.70 18.20 1.42 0.97 CatfishChanna Channa punctatus 75.80 19.84 3.15 1.00 MurrelHilsa Hilsa ilisha 69.93 19.96 9.27 1.85 MigratoryGrey mullet Mugil cephalus 74.90 20.80 5.10 0.60 BrackishwaterMullet Rhinomugil corsula 75.77 20.22 2.45 1.62 BrackishwaterPearl spot Etroplus suratensis 75.30 22.50 2.40 0.90 Brackishwater

Anchovy Stoiephorus spp. 79.40 15.10 1.30 2.60 MarineBombay duck Harpodon nehereus 88.50 7.50 2.00 1.50 MarineOil sardine Sardinella longiceps 67.01 19.38 11.7 1.73 MarineFreshwater prawn Macrobrachium

rosenbergii78.29 21.17 0.27 0.37 Shellfish

Tiger shrimp Penaeus monodon 71.23 24.89 1.25 1.98 ShellfishCrab Scyila serrata 79.23 17.50 0.21 1.39 ShellfishMussel Perna viridis 76.69 12.55 2.57 2.06 Shellfish

Source: Biochemical Composition of Indian Food Fish. Gopakumar K (Ed.), CIFT (ICAR),

Proximate composition of some Indian food fish and shellfish (All values given are g/100 g edible portion)

Nutrient Composition of Aquatic Resources

Macronutrients• Protein-EAA• free fatty acids- PUFA & HUFA• Chitin-chitosane oligomers

Micronutrients• vitamins –A, D & E• Minerals-I, Zn, Fe

Required for human health

Fish and macronutrientProtein:Three major role- 1. provide essential and non essential amino acids 2. precursors of hormone and enzyme 3. energy requirement

Fish providing easily digestible protein of high biological value Unit cost of production of fish protein is less

Fish proteins tend to be higher in lysine and lower in tryptophan content The contribution of fish and fish dishes to total protein intake Adult- 19-64 years- 7% Over 64 years- 11% Child- 4-18 years- 4% (Bates et al. 2011)

At a global level in 2009 aquatic animal foods accounted for 16.6% of the total global supply of animal protein consumed

Essential amino-acid composition of these different foodstuffs (in percentage)

Amino acid Fish Milk Beef Eggs

Lysine 8.8 8.1 9.3 6.8

Tryptophan 1.0 1.6 1.1 1.9

Histidine 2.0 2.6 3.8 2.2Phenyl alanine 3.9 5.3 4.5 5.4

Leucine 8.4 10.2 8.2 8.4Isoleucine 6.0 7.2 5.2 7.1

Threonine 4.6 4.4 4.2 5.5

Methionine-cystine 4.0 4.3 2.9 3.3

Valine 6.0 7.6 5.0 8.1

Fatty acid:

Fish classified –1.oil-rich (fatty)(contain 5–20% of fat)

2.white(lean)(contains only 1–2% of fat) (SACN, 2004)

White fish should be useful in cases where a low-fat, high-protein diet is recommended.

Fish, in particular oil-rich fish, is the main food source of the long-chain n-3 PUFAs DHA and EPA which have high nutritive value.

The fat also contributes to energy supplies and assists in the proper absorption of fat soluble vitamins namely A, D, E, and K.

Fish oil has generally more unsaturated fatty acids than animal fats.

Fish and macronutrient

Importance of w-3 fatty acid:• Found especially high in fatty fish like salmon, trout, sardines, herring,

canned mackerel, canned light tuna.

• Maintain a healthy heart by lowering blood pressure.• Aid healthy brain function .• Infant development of vision and nerves during pregnancy.• May decrease the risk of depression, ADHD, Alzheimer’s

disease, dementia, and diabetes.

Vitamin:Fish contains a range of micronutrients.

Fish is a rich source of vitamins, particularly vitamins A ,D and E from fatty species, as well as thiamine, riboflavin and niacin (vitamins B1, B2 and B3).

Fish provides 15% or 30% of the recommended daily allowance (RDA) of a vitamin or mineral per 100 g generally.

Fish and micronutrient

Vitamin A: From fish is more readily available than from plant foods. source: fatty fish (i.e. Amblypharyngodon mola ) Function : Reduces mortality in U-5 children Help in vision & bone formation. Vitamin-D: Found in fish oils and liver. Oily fish is the best source of unfortified Vit-D. Function : Help in bone growth. Import in ca absorption & metabolism. Vitamin-B : Source- fish roe. Function: Converts food into energy Help in the function of nerve tissue Vitamin –C: Little in good fresh fish. Important for proper healing of wounds, health of body tissues and absorption of Fe.

Fish and micronutrient

Fish and micronutrientIron

Help in Hb synthesisCombats anemia,impaired brain functionShellfish provide more Fe

Calcium

Strong bones, normal functioning of muscles & nervous system.Prevents rickets & Osteomalacia.Aid in blood clotting.Small fish have high Ca.

MINERALS

Fish and micronutrientZinc Import in cell division, growth, CHO catabolism Needed for senses of smell & taste Oysters give more zinc than other

Iodine Important for hormones that regulate metabolism,

growth & normal mental dev. in infants Prevents goiter Mostly present in sea food. UK recommended for I – 100g fish for required

140mcg-I/day for adult.Selenium

Is component of enzymes that arrest free radicals. Is used in thyroid hormone production . prevents some cancers.

Solhelm et al, 2010

Fish and micronutrientOther components in seafood:Ubiquinone, Q10:

fat-soluble component. Seafood is a rich source of ubiquinone. Ubiquinone is an antioxidant can be beneficial for cardiovascular health.

Taurine: It is important for the development of eyes and the nervous system in newborns lowered risk of developing cardiovascular diseases. Seafood, in particular shellfish, has a high taurine content.

Squaline

Chitosan

Shark Cartilage

OTHER HEALTH BENEFITS OF SEAFOOD

Cardiovascular disease - eating fish every week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity, lowering blood pressure, lowering blood fats and boosting 'good' cholesterol (He et al. 2004, Chowdhury et al. 2012).

Diabetes - fish may help people with diabetes manage their blood sugar levels(Wallin et al. 2012).

Cancer - the omega 3 fatty acids in fish may reduce the risk of many types of cancers by 30 to 50 per cent -WCRF & AICR 2007

HIV/AIDS-The World Health Authority estimates fish can contribute significantly to the nutritional regime of those living with HIV particularly in terms of the high quality protein and micronutrients that fish provide in a readily accessible form

SEAWEED3 types:

1.Green seaweed: Enteromorpha, Ulva(nori-jam, Anori, Ele Ele). 2. Brown seaweed: Laminaria, Sargassum(kombu, Wakame). 3. Red seaweed: Acanthophora,asparagopsis.

Rich source of minerals, trace element for pharmaceutical industry. Rich in w-3 PUFA, particular EPA.

(Fleurence et al. 2012).

Good source of dietary fiber (range-3.4-9.8/100g)(MacArtain et al.

2007). Have medicinal value in cancer (Laminaria & Sargassum), vermifuge (Rhodophyta), HIV

(Undaria) etc. Vitamin- C,E, B12. Minerals - I,Fe,,Zn.

FISH IN MALNUTRITION Presently 30% humanity suffer from malnutrition, 925 million

chronically undernourished, over 6.6 million child deaths/year.

Reason- Increasing gap between population growth rate and food production.

Major forms- Marasmus, Kwashiorkor.

Fish play a major role in preventing protein-calorie malnutrition.

Conclusion

Realizing the importance of fish to human nutrition, in addition to its role in reducing poverty and hunger.

This will ensure a greater impact by improving the nutritional status of households, particularly those with young children.

Research will be undertaken to gain a better understanding of the role of fish in decreasing malnutrition and improving the health of the sick.

REFERENCES• Handbook Of Fisheries And Aquaculture- ICAR• Role of fish and aquaculture products and global security- Albert G.J. And

Marc Metian.• Fish in the diet:A review-E. Weichselbaum, S. Coe, J. Buttriss and S. Stanner.• FISH IN NUTRITION- EIRIK KEEN and RUDOLF KREUZER• Sherief P.M. 2006. Health Benefits of Seafood, College of Fisheries,

Panangad, Kochi• http://aquafind.com/articles/Fish-and-its-role-in-human-nutrition.php