Assessment of chemical risks and benefits connected with macroalgae consumption
Abstract Reducing animal‐based food production and consumption due to environmental issues and undergoing upcoming changes in food dietary patterns is pushing European society to search for new protein sources. Consuming macroalgae (seaweed) is one of the possible solutions, and it is an exciting al...
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| Format: | Article |
| Language: | English |
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Wiley
2024-12-01
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| Series: | EFSA Journal |
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| Online Access: | https://doi.org/10.2903/j.efsa.2024.e221109 |
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| author | Łukasz Woźniak María Soledad Prats Moya |
| author_facet | Łukasz Woźniak María Soledad Prats Moya |
| author_sort | Łukasz Woźniak |
| collection | DOAJ |
| description | Abstract Reducing animal‐based food production and consumption due to environmental issues and undergoing upcoming changes in food dietary patterns is pushing European society to search for new protein sources. Consuming macroalgae (seaweed) is one of the possible solutions, and it is an exciting alternative for both sustainability and consumers' health. The aim of this work, implemented under the EU‐FORA fellowship programme, was to evaluate the current and projected consumption of macroalgae in terms of possible beneficial and detrimental effects on consumers. The risk–benefit assessment methodology was selected as a tool for this task, and a broad range of qualitative analyses of raw material composition (e.g. fatty acids, micro‐, macroelements, heavy metals, biogenic amines). The current levels of macroalgae consumption in the EU are deficient; therefore, alternate scenarios using data from other countries and substitution scenarios are needed. Iodine turned out to be the most pivotal constituent – on the one hand; it is an element essential for life, often fortified in foods like milk or salt; on the other, its overdosing leads to serious thyroid complications. A very high variance in iodine levels between algal species was observed; therefore, it was suggested that this valuable knowledge is helpful in dietary recommendations. |
| format | Article |
| id | doaj-art-2ce3a92646ad48a390e58614bd09ee6c |
| institution | DOAJ |
| issn | 1831-4732 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Wiley |
| record_format | Article |
| series | EFSA Journal |
| spelling | doaj-art-2ce3a92646ad48a390e58614bd09ee6c2025-08-20T02:39:11ZengWileyEFSA Journal1831-47322024-12-0122S1n/an/a10.2903/j.efsa.2024.e221109Assessment of chemical risks and benefits connected with macroalgae consumptionŁukasz Woźniak0María Soledad Prats Moya1Department of Food Safety and Chemical Analysis Institute of Agricultural and Food Biotechnology Warsaw PolandAnalytical Chemistry, Nutrition and Food Science Department University of Alicante Alicante SpainAbstract Reducing animal‐based food production and consumption due to environmental issues and undergoing upcoming changes in food dietary patterns is pushing European society to search for new protein sources. Consuming macroalgae (seaweed) is one of the possible solutions, and it is an exciting alternative for both sustainability and consumers' health. The aim of this work, implemented under the EU‐FORA fellowship programme, was to evaluate the current and projected consumption of macroalgae in terms of possible beneficial and detrimental effects on consumers. The risk–benefit assessment methodology was selected as a tool for this task, and a broad range of qualitative analyses of raw material composition (e.g. fatty acids, micro‐, macroelements, heavy metals, biogenic amines). The current levels of macroalgae consumption in the EU are deficient; therefore, alternate scenarios using data from other countries and substitution scenarios are needed. Iodine turned out to be the most pivotal constituent – on the one hand; it is an element essential for life, often fortified in foods like milk or salt; on the other, its overdosing leads to serious thyroid complications. A very high variance in iodine levels between algal species was observed; therefore, it was suggested that this valuable knowledge is helpful in dietary recommendations.https://doi.org/10.2903/j.efsa.2024.e221109dietary shiftEU‐FORAfood safetyiodinerisk–benefit assessmentseaweed |
| spellingShingle | Łukasz Woźniak María Soledad Prats Moya Assessment of chemical risks and benefits connected with macroalgae consumption EFSA Journal dietary shift EU‐FORA food safety iodine risk–benefit assessment seaweed |
| title | Assessment of chemical risks and benefits connected with macroalgae consumption |
| title_full | Assessment of chemical risks and benefits connected with macroalgae consumption |
| title_fullStr | Assessment of chemical risks and benefits connected with macroalgae consumption |
| title_full_unstemmed | Assessment of chemical risks and benefits connected with macroalgae consumption |
| title_short | Assessment of chemical risks and benefits connected with macroalgae consumption |
| title_sort | assessment of chemical risks and benefits connected with macroalgae consumption |
| topic | dietary shift EU‐FORA food safety iodine risk–benefit assessment seaweed |
| url | https://doi.org/10.2903/j.efsa.2024.e221109 |
| work_keys_str_mv | AT łukaszwozniak assessmentofchemicalrisksandbenefitsconnectedwithmacroalgaeconsumption AT mariasoledadpratsmoya assessmentofchemicalrisksandbenefitsconnectedwithmacroalgaeconsumption |