Health and welfare

Health and Welfare was one of six research areas in Period 1 (2021-2024). You can find the research areas of period 2 on the research page.

Objectives

The overall goal is to produce ethical, healthy seafood with proven effects on human health.

Blue Food aims for seafood raw materials and products developed within the center to have documented positive effects on metabolic health and optimal bioavailability of macro- and micronutrients through:

• evaluation of metabolic effect, related to the shift from red meat to blue, or blue and green, protein products.
• to study the potential of Swedish algae, for example for weight loss, as prebiotics and as a source of proteins and micronutrients, the latter with a particular focus on bioavailability
• seafood products tailored to the preferences and nutritional needs of different population groups developed with new digital formulation tools, linked to Research Area 2 and Horizontal Research Area 1.

Blue food also promotes sustainable aquaculture, including ethical sustainability, focusing on the health and welfare of the farmed organisms by

• create optimal environments for all organisms cultivated in both open, sea-based systems and closed, land-based systems.
• develop digital tools to monitor, control and regulate optimal animal welfare in RAS systems, integrated with horizontal research area 1.
• identify and evaluate sustainable raw materials for feed from underutilized marine resources and develop feed that meets the nutritional needs of farmed organisms, linked to Research Area 3.
• determine and map areas that are optimal for open systems at sea to create the best environment for extractive species, linked to research area 1.

Knowledge gaps

While there are generally strong arguments for seafood as a very healthy contribution to the protein diet, more knowledge is needed on new sustainable and locally produced raw materials, such as bivalves, algae, lake fish and new aquaculture species. Ensuring the health and welfare of farmed organisms by creating an optimal environment for animal welfare is fully in line with all aspects of sustainable production of healthy food for human consumption.

Methodology

During the first four years, in vitro studies will be conducted on the bioavailability and bioactive properties of nutrients in, for example, fractions and products derived from algae. The latter includes direct prebiotic properties, antioxidant and anti-inflammatory properties and effects on glycemic index. To prepare for two or more well-designed human intervention studies in the long-term planning of Blue Food (years 5 to 8 inclusive), an expert committee led by Professor Ann-Sofie Sandberg will be assembled in year three to critically evaluate recently published literature on seafood and metabolic effects together with advances in the centre formation from a product perspective.

Stress, growth and performance of cultured organisms will be evaluated to investigate safe levels of abiotic parameters in open, offshore and RAS systems for new species and for parameters where safe levels are lacking for known species.

Expected results

• New knowledge on the effect of new Swedish seafood products on metabolic health and bioavailability of macro- and micronutrients based on in vitro and intervention studies.
• Protocols for animal husbandry, different systems and species, for farmed organisms in optimal health and welfare maximizing the use of environmental resources.