Aquaculture, the farming of aquatic organisms, plays a pivotal role in global food and nutrition security. Fish and other aquaculture-derived foods are highly nutritious, offering a dense source of high-quality proteins with balanced essential amino acid profiles that support growth, tissue repair, and immune function.

Aquatic species are particularly rich in long-chain omega-3 polyunsaturated fatty acids (EPA and DHA), which are critical for cardiovascular, neurological, and visual development. In addition to macronutrients, fish are excellent dietary sources of key micronutrients such as vitamin D, vitamin B12, iodine, selenium, iron, and zinc—many of which are deficient in the diets of vulnerable populations.

Micronutrient deficiencies, often termed "hidden hunger," affect billions worldwide and are especially prevalent in low- and middle-income countries. Malnutrition in the form of protein-energy deficiency and insufficient intake of essential vitamins and minerals continues to pose a significant public health burden, particularly among children and women of reproductive age. Given their bioavailability and nutrient density, fish and other aquaculture products can play a crucial role in addressing these challenges. For instance, small indigenous fish species consumed whole (with bones and viscera) provide calcium, iron, and vitamin A in highly bioavailable forms.

The functional components of fish, such as bioactive peptides, taurine, and antioxidants, further contribute to human health by offering anti-inflammatory, antihypertensive, and lipid-lowering effects. These properties underscore the potential of aquaculture products not just as food, but as functional foods that promote health and prevent disease.

Expanding sustainable aquaculture, especially in nutritionally vulnerable regions, could significantly enhance dietary quality and reduce the burden of malnutrition and non-communicable diseases. This topic explores the interface between aquaculture and public health, highlighting how responsible aquaculture development can contribute to a healthier global population.

This Research Topic will explore the critical role of aquaculture in enhancing human nutrition and promoting health outcomes. With growing demand for sustainable and nutrient-rich food sources, aquaculture-derived products such as finfish, shellfish, crustaceans, algae, and microbial biomass have become key contributors to global food and nutritional security.

Aims:

• Highlight the contribution of aquaculture to human nutrition and health at local and global levels

• Examine how aquaculture products can serve as functional foods or nutraceuticals

• Encourage research on biofortification, dietary enrichment, and novel feed strategies that improve the human health benefits of aquatic foods

• Support evidence-based policy, health recommendations, and dietary guidelines promoting aquaculture products

• Bridge the gap between aquaculture production and human health research by fostering interdisciplinary collaboration

We welcome original research, reviews, and perspectives that include, but are not limited to:

• The nutrient composition (e.g., protein quality, omega-3 fatty acids, vitamins, minerals) of aquaculture products

• Functional and bioactive compounds (e.g., peptides, antioxidants, anti-inflammatory agents) present in aquatic foods

• Effects of aquaculture practices (e.g., feed formulation, enrichment strategies) on the nutritional profile of farmed species

• Human health benefits from regular consumption of aquaculture products (e.g., cardiovascular, cognitive, metabolic health)

• Innovations in value addition, processing, and safety of aquaculture-derived foods

• Interdisciplinary studies linking aquaculture, public health, nutrition, and food systems

Are you interested in contributing a manuscript to this Research Topic?

Aquaculture for Human Health: Nutritional Value, Functional Components, and Public Health Impacts