‘Blue foods’ to tackle hidden hunger and improve nutrition

Working Scientist

As a nutrition and planetary health researcher, Christopher Golden takes a keen interest in the second of 17 United Nations Sustainable Development Goals and its aim to end hunger.

But Golden’s research also focuses on “hidden hunger,” a term he uses to describe the impact of dietary deficiencies in micronutrients such as iron, zinc, fatty acids, and vitamins A and B12.

Hidden hunger, he argues in the second episode of the How to Save Humanity in 17 Goals podcast series, could be better addressed if more people adopted a diet that includes more ‘blue’ or aquatic foods. These include fish, molluscs and plant species.

Golden, who is based at Harvard TH Chan School of Public Health in Boston, Massachusetts, says discussions about hunger and food security have tended to focus on terrestrial food production.

As soil nutrient levels deplete and farmland becomes scarcer as human populations rise, more attention needs to be paid to marine and freshwater food sources, he adds.

But rising sea temperatures threaten millions of people in equatorial regions whose diets are rich in blue foods. As aquatic species migrate polewards in search of cooler waters, their livelihoods and food security are at risk.

Each episode of How to Save Humanity in 17 Goals, a Working Scientist podcast series from Nature Careers, features researchers whose work addresses one or more the targets. The first six episodes are produced in partnership with Nature Food, and introduced by Juliana Gil, its chief editor.

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