European Journal of Nutrition & Food Safety

Studies on Quality Analysis of a High-Protein Buffalo Meat Incorporated Nutribar

Jophil Thomas — 2026-03-14

Energy bars are compact, nutrient-dense food supplements formulated to deliver a rapid source of energy. Generally weighing between 30 and 50 g, they provide approximately 200-300 kcal, with 3-9 g of fat, 7-15 g of protein and 20-40 g of carbohydrates. These products serve multiple functions, including sustaining athletes during endurance activities, functioning as convenient meal replacements for weight management and helping address malnutrition. Fruit-based nutribars have gained popularity as quick energy options, while whey protein is recognized for its role in promoting muscle growth and reducing physiological stress markers linked to intense physical exertion. The present study focused on the development and shelf-life evaluation of value-added nutribars enriched with buffalo meat. Four formulations were prepared: a control without beef jerky (C) and three treatments containing 10% (T1), 15% (T2) and 20% (T3) buffalo meat. The bars were packaged aerobically in laminated pouches and stored at ambient temperature. Physico-chemical characteristics, sensory quality and microbiological status were assessed on days 0, 7, 14 and 21 of storage. Results indicated significant differences in proximate composition and cooking yield between T1, the control and other treatments. Among the treatments, T3 exhibited the highest protein and lowest fat content, while T1 demonstrated higher energy levels. Throughout the 21-day storage period, all formulations maintained acceptable microbiological quality and sensory attributes, showing no signs of spoilage, confirming their stability and safety for consumption.

Implementation Status of Tanzania’s National School Feeding Guideline: A Case Study of Morogoro Municipality

Go Haneul — 2026-03-19

Aims: In the context of Tanzania’s National School Feeding and Nutrition Services Guideline (2020), this study aimed to assess its implementation in primary schools, focusing on meal provision and parental contributions as key operational components.

Methodology: A cross-sectional study design combining quantitative and qualitative methods was conducted in primary schools in Morogoro Municipality between June and August 2025.Data were collected from 10 primary schools (six public and four private). Quantitative data were obtained through structured surveys administered to 381 pupils in grades 5–7. Qualitative data were collected through key informant interviews with 10 head teachers and focus group discussions with 25 school food committee members. Quantitative data were analysed using descriptive statistics and independent-samples t-tests, while qualitative data were analysed thematically to explore school-level practices related to meal provision and parental contributions.

Results: School meals comprised 3.55 food groups, with private schools providing significantly more diverse meals than public schools (p < .001). Most public schools relied on simple and repetitive meals, primarily cereals and legumes, reflecting limited and irregular parental contributions and constrained storage facilities. Qualitative findings indicated that head teachers and teachers played a central role in menu planning and programme management, with decisions largely shaped by resource availability rather than full adherence to guideline standards. Parental contributions were the primary source of financing across all schools, though contributions were often insufficient to support diversified meal provision.

Conclusion: The findings suggest a gap between national school feeding policy expectations and school-level implementation capacity. Differences in meal diversity and financing arrangements appeared to reflect variation in household economic capacity and school-level resources. Strengthening school-level technical support for menu planning, together with improved communication and reporting mechanisms, may improve adherence to guideline standards. In addition, clearer operational guidance, standardized reporting mechanisms, and stronger mechanisms for parent involvement may support more consistent and equitable implementation of school feeding programmes.

Protein Content, Essential Amino Acid Profile and Functional Properties of Mucuna pruriens Seed Flour as Affected by Bio-Thermal Processes

Ezegbe Clement Chinedum — 2026-03-19

Mucuna pruriens seed is a poorly utilized legume but contains appreciable amount of protein/ amino acids that get altered during thermal processing to make it wholesome necessitating the combination of bioprocess and thermal processes. The study was carried out to evaluate protein content, amino acid profile and functional properties of Mucuna pruriens seed as affected by combined bioprocess and thermal processes. Soaking, boiling (1:5 w/v, distilled water,), roasting (150°C), germination (dark) and fermentation (Rhizopus oligosporus 0.4g/kg seed) was carried out. The treatments were combined: 72 h soaked + 60 min cooked, 48 h germinated + 60 min cooked, 48 h germinated + 15 min roasted and 72 h fermented + 15 min roasted. After the combined treatments, the seeds were dried (70°C) to constant weight, grinded and stored in high-density polyethylene bags. The protein content, amino acid profile and functional properties were evaluated. Crude protein content was significantly (p<0.05) increased by all the treatments with maximum increase of up to 30.40%. Leucine increased significantly (p<0.05) from 8.87 to 10.05 g/100g protein using 72 h soaking+60 min cooking, followed by tryptophan from 1.05 to 6.71 g/100g using 72 h fermentation+15 min roasting and histidine from 3.51 to 4.60 g/100g using 48 h germination+60 min cooking. Methionine was increased but the increase was not significant. Water absorption capacity, and foam capacity were significantly increased (p<0.05) while bulk density, and viscosity got reduced. This research indicates that the combination of bioprocess and thermal processes could be used to improve the protein content as well as leucine, tryptophan and histidine of Mucuna pruriens seed flour. The relative high water absorption capacity will encourage proper hydration of the flour in batter. This is crucial for dough development in baked products. While the high foam capacity suggests suitability for use in cakes and pastries.

Effect of Fortification and Processing on Antinutrients, Protein Content, and Digestibility of Low-and High-Tannin Sorghum Cultivars

Eman A. Abdallah — 2026-03-20

This study aimed to examine the effects of wheat and pigeon pea fortification and processing on antinutrient levels, protein content, and in vitro protein digestibility (IVPD) of low-tannin (Tabat) and high-tannin (WadAhmed) sorghum cultivars. The sorghum cultivar WadAhmed exhibits elevated tannin (960.47 mg/100 gm) and phytate (265.34 mg/100 gm) concentrations and reduced protein content (10.41%) compared to other ingredients. Pigeon pea exhibited a markedly elevated IVPD (65.15%) value, while wheat demonstrated lower levels of tannins (41.47 mg/100 gm) and phytates (44.12 mg/100 gm) than other ingredients. The tannin, phytate, and protein contents, as well as the IVPD of the meals, were evaluated before and after processing. The incorporation of wheat and pigeon pea flours reduced antinutrient levels and increased protein content and in vitro protein digestibility (IVPD) of the meals. Post-fermentation, antinutrient levels were markedly reduced (P ≤ 0.05), coinciding with a considerable increase in IVPD for all meals. Cooking the fermented dough of meals showed significantly greater improvements in protein content, digestibility, and antinutrient removal than cooking raw meals. The blending of ingredients and fermentation diminished the impact of cooking on protein content and IVPD of all meals.

Determination of Organoleptic, Nutritional and Physical Properties of Enriched “Gâteaux Aux Coco” A Local Snack, Made from Composite Flour of Wheat, Soy, Spirulina and Sesame Seeds

Kouassi Aya Rolande — 2026-03-20

The increasing consumption of energy-dense, nutrient-poor snack foods among children in developing countries has raised significant public health concerns, contributing to the rising prevalence of the triple burden of malnutrition. This issue is particularly evident among school-age children, where inadequate nutrient intake from commonly consumed snacks exacerbates micronutrient deficiencies and related health risks. The aim of this study is to evaluate the effect of protein fortification on the nutrient composition and organoleptic characteristics of coconut cakes (snacks) commonly consumed in Côte d’Ivoire. Thus, the simplex lattice design coupled with sensory tests and optimisation using the Solver function led to an optimised formulation based on mixed flours. Traditional cakes were produced as controls. The coconut cakes produced were subjected to physical, chemical and sensory analyses. The results showed an optimised formulation, namely: 77% wheat flour + 15% soya powder + 4% sesame seeds + 4% spirulina powder. The enriched coconut cakes have a low carbohydrate content (46.93 g/100 g) compared to that of the control (50.08 g/100 g). However, the protein, fat, fibre and ash contents are higher than those of the control. The sensory evaluation did not reveal any significant differences in the panellists’ ratings. However, certain attributes showed significant differences. Finally, the coconut cakes are rich in nutrients essential for the body’s development.

Leaf Proximate Compositions of Some Selected Species Belong to Solanaceae Family

Safia Abdullahi Abdelmageed Mohammed — 2026-03-20

This study evaluated the proximate composition of some selected plants belong to Solanaceae family to assess their nutritional potential. The proximate analysis (carbohydrates, fats, proteins, moisture and ash) of all plant samples were determined by using AOAC methods. The analysis revealed that carbohydrates constituted the highest proportion, followed by proteins, ash, crude fibers, moisture and fats. The predominance of carbohydrates indicates a strong energy-suppling capacity, while the proteins content suggests nutritional value for growth and maintanance. The ash content reflects the presence of essential minerals and the obtained Crude fiber in the current study indicates that the leaves are a good source of cellulose. the high level moistiure indicates physiological freshness, although it may reduce shelf life if not properly managed. The relative low fat content is consistent with typical leafy materials and is nutriionaly favorable. The obtained proximate profile highlights the nutritional and functional potential of the leaves, supporting their possible utization in food, feed and medicinal applications.

Nutritional, Antinutritional, Sensory and Antioxidant Properties of Cookies from Wheat, Maize, Partially Defatted Peanut and Beetroot Composite Flour

I. A. Akor — 2026-03-21

Cookies are widely consumed baked products; however, conventional wheat-based cookies are becoming a concern for gluten intolerant people, also wheat is mainly imported in several countries of the world. Therefore, the use of maize incorporated with partially defatted peanut and beetroot presents a better option in terms of the nutritional and functional benefits. This study evaluated the quality of cookies made from wheat, maize, defatted peanut, beetroot flour blends ratios. Six samples were formulated with the designations A (100% wheat), B (100% maize), C (0:80:10:10), D (0:70:20:10), E (0:60:30:10) and F (0:50:40:10). The chemical, antioxidant, and sensory properties of the cookies were evaluated using standard procedures. The energy value decreased with defatted peanut increased, moisture (3.56 – 4.97%), carbohydrate (32.04 – 57.08%) and energy (484.91 – 428.96 Kcal) decreased with increase in defatted peanut while ash (0.82 – 1.83%), fibre (2.65 -21.19%), fat (22.47 – 29.13%) and protein (9.32 – 14.88%) increased with increase in defatted peanut. Mineral (mg/g) analyses of cookies showed significant increase (p<0.05) with defatted peanut and beetroot inclusion while in cookies, Iron (0.6 – 1.0 mg/g), potassium (8.73 – 11.51 mg/g) while zinc (0.3 – 0.2 mg/g), magnesium (0.050 – 0.086 mg/g), calcium (3.13 – 2.83 mg/g) did not significantly differ and sodium (7.63 – 4.9 mg/g) decreased with inclusion. The antinutrient content (mg/g) of cookies showed a consistent pattern with defatted peanut and beetroot inclusions. The results for vitamins showed cookies vitamin content to increase across the parameters, vitamin A (0 – 44.79), vitamin B1 (1.19 – 1.28), vitamin B3 (2.29 – 59.68) except vitamin C (0.22 – 2.77) IU. The antioxidant properties of the cookies showed; DPPH (17.85 – 34.24) %, SOD (14.28 – 22.45) % and FRAP (225.53 – 647.16) MgGAE/Mol. The cookies from Maize, defatted peanut and beetroot presents a great advantage over wheat flour cookies, temperatures and exposure to atmosphere affected the vitamin and antioxidant capacities while the proximate and mineral results present nutritional advantage over the composite flour cookies. Cookies from maize, defatted peanut and beetroot is recommended for children and adults, to achieve maximum antioxidants effects, processing temperature and environment should be monitored to avoid effect of heat and atmospheric reactions.

Effect of Dietary Inclusion of Banana (Musa paradisiaca) Leaf Powder on Carcass Characteristics, Meat Composition and Sensory Attributes of Broiler Chickens

Indira Rautela — 2026-03-23

Background: The poultry sector plays a vital role in national food production and food security, while also contributing significantly to poverty reduction, employment creation, and the socio-economic upliftment of rural communities.

Aims: To evaluate the effect of dietary incorporation of banana (Musa paradisiaca) leaf powder on Carcass Characteristics and Organoleptic Traits of broiler chicken.

Study Design: Completely Randomised Design.

Place and Duration of Study: Instructional Poultry Farm (IPF), Nagla, College of Veterinary and Animal Sciences, G.B. Pant University of Agriculture and Technology, Pantnagar. The experiment was conducted from May, 2025 to June, 2025 (42 days).

Methodology: In the feeding trial, a total of 120 day-old broiler chicks were randomly distributed into five treatment groups of 24 broiler chick per treatment with three replicates of 8 chicks in each. The 1st group served as control (T1) in which standard diet without any supplementation was fed, while in T2, T3, T4 and T5, treatment groups were incorporated with 1%, 3%, 5% and 7% banana leaf powder, respectively. At the end of the feeding trial, five broiler birds from each treatment group were randomly selected and slaughtered to evaluate carcass characteristics and organoleptic assessment of the meat. Breast and thigh muscle samples obtained after slaughter were collected and processed for proximate analysis.

Results: The results were non-significant for organoleptic traits and carcass characteristics, except for the ether extract content of breast and thigh muscle. The ether extract content (% on dry matter basis) of breast and thigh muscle was significantly reduced (P < 0.05) with increasing dietary inclusion of banana leaf powder.

Conclusion: The present study concludes that dietary inclusion of banana (Musa paradisiaca) leaf powder up to 7 percent in broiler chicken diet reduced the ether extract content of breast and thigh muscles, whereas no adverse effect was observed on meat quality and organoleptic characteristics of the birds.

Biochemical, Nutritional and Microbiological Quality of Turmeric Powder (Curcuma longa L.) Sold in Daloa (Central West, Côte d’Ivoire)

Kouamé Claude Ya — 2026-03-27

Nutritional deficiencies and the lack of hygienic quality of food in the markets of developing countries such as Côte d’Ivoire are not reassuring. This study was conducted as part of the fight against nutrient deficiencies and the unsatisfactory sanitary quality of certain foods sold in the markets.

The aim of the study was to outline the nutritional profile of turmeric powder (Curcuma longa L) samples found in the markets of Daloa by determining their biochemical and nutritional components while assessing their microbiological quality.

To determine all these components, a quantity of 10 samples was collected. A composite mixture was obtained by taking 10 g of powder from each sample and per batch. Thus, dry matter, ash, proteins, lipids, and all other nutrients were determined according to official analytical methods (AOAC). Total polyphenols were determined by the colorimetric method using the Folin-Ciocalteu reagent.

The determination of condensed tannins was carried out according to the vanillin method with hydrochloric acid.The results showed the presence of vitamins A, C, and β-carotene. This powder also contains polyphenols, flavonoids, and tannins. It is rich in iron, copper, zinc, and in major elements such as calcium (16.375 ± 0.055 mg/kg), magnesium (18.97 ± 0.23 mg/kg) … A microbiological analysis was carried out on potentially pathogenic germs present in turmeric powder. The samples contain enterobacteria (2.3×10²), Bacillus cereus (7.8×10²), Staphylococcus aureus (1.1×10²) as well as yeasts and molds (1.5×10²). The counts obtained for the different germs exceed the microbiological criteria established for enterobacteria and Staphylococcus aureus. However, they remain below the criteria for yeasts and molds (10⁴ CFU/g), Bacillus cereus (10³ CFU/g), and Escherichia coli (10 CFU/g).

The analyzed samples have acceptable biochemical and nutritional quality, but their microbiological quality remains unsatisfactory. This could lead health authorities to order the withdrawal of this turmeric from the market.

Rural Women’s Participation in Agricultural and Household Activities and Its Impact on Nutritional Status: Evidence from Telangana, India

Amtul Waris — 2026-03-28

Background: Rural women contribute significantly to agricultural production and household management in developing countries; however, their substantial labour input does not always translate into improved nutritional outcomes. The objective of this study was to examine the relationship between rural women’s participation in agricultural and household activities and their nutritional status using the Decomposed Theory of Planned Behavior (DTPB) as the conceptual framework.

Methods: The study was conducted in Mulugu district of Telangana, India, using a descriptive research design. A multi-stage sampling technique was employed to select two mandals and eight villages. A total of 120 rural women engaged in agriculture were purposively selected. Data were collected through personal interviews using a structured schedule. Participation indices were developed for agricultural and household activities, while nutritional status was assessed using Body Mass Index (BMI) and dietary adequacy indicators. Data were analyzed using descriptive statistics and Pearson’s correlation.

Results: Most respondents (74.16%) had a medium level of participation in agricultural activities, while 73.34% showed high participation in household activities. Women were mainly involved in labour-intensive tasks such as sowing, weeding, harvesting, and post-harvest processing, with limited engagement in decision-making activities like fertilizer application, irrigation, storage, and marketing. A significant negative relationship was observed between agricultural participation and nutritional status (r = −0.339, p < 0.01), whereas household participation showed no significant association.

Conclusion: Labour-intensive participation without corresponding empowerment may adversely affect women’s nutritional status due to increased workload and time poverty. Policies should promote labour-saving technologies, enhance women’s access to resources and decision-making, and integrate nutrition-sensitive interventions to improve outcomes.

Evaluation of Physico-chemical and Sensory Properties of Optimized Herbal Noni

N. Pavithra — 2026-03-31

The goal of the current study was to create noni wine using various herbal mixtures. A variety of herbal extracts, including lemongrass, pudina, ginger, and tulsi, were blended at a 12% concentration into noni juice to create herbal noni wine, which was then fermented under ideal conditions. The findings of estimating the physicochemical characteristics of herbal noni wine revealed that, among herbal blended noni wine treatments, treatment T3 (Noni + lemongrass) had the second-highest alcohol level (9.31%) and the second-lowest sugar reduction (6.91 mg/ml). Additionally, it showed moderate TSS (08.01) with pH of 4.11, Titrable acidity of 0.80 %, Anti-oxidant activity (77.56%) and Polyphenol content (326.43 mg GAE/L) along with its positive effect on probiotic activity. With all this, treatment T3 stood out in sensory evaluation by scoring highest value of 7.9 for Overall acceptability followed by noni and ginger combination compared to noni wine without any herbal infusions.

Antihypertensive Properties and Structural Analysis of Bioactive Peptides' Potential from Fermented African Yam Beans (Sphenostylis stenocarpa): A Review

Augustine Kutanyi — 2026-03-23

Hypertension represents a critical global health challenge, necessitating the development of safer, natural alternatives to synthetic inhibitors, which are often associated with adverse side effects. African yam bean (Sphenostylis stenocarpa) is an underutilized, high-protein legume (20%-29% crude protein) that serves as a sustainable reservoir for antihypertensive peptides. This review analyzes current advancements in the production, structural characterization, and mechanistic evaluation of these bioactive sequences. Traditional solid-state fermentation, primarily driven by proteolytic Bacillus species and lactic acid bacteria, effectively releases these peptides while significantly reducing antinutritional factors such as phytic acid and trypsin inhibitors. High-resolution analytical frameworks, including Reversed-Phase HPLC, MALDI-TOF MS, and tandem mass spectrometry (MS/MS), have identified that the most potent inhibitors are typically short sequences (< 3 kDa) characterized by hydrophobic or aromatic residues at the C-terminus. While specific amino acid sequences for African yam bean require further definitive identification, existing research has characterized highly active fractions that demonstrate dual ACE and renin inhibitory properties alongside significant antioxidant capacity. Furthermore, the presence of proline-rich motifs and hydrophobic residues within these peptides contributes to enhanced resistance against gastrointestinal proteolysis, although achieving optimal oral bioavailability remains a primary challenge for therapeutic translation. The integration of these bioactive peptides into functional food systems offers a culturally appropriate strategy for hypertension management in sub-Saharan Africa, provided future research utilizes high-resolution peptidomic profiling and standardized in vitro models to confirm their systemic efficacy. Comparative analyses of bioactive peptides from related legumes, including cowpea, soybean, mung bean, chickpea, and Bambara groundnut, are also presented to contextualize and predict the antihypertensive peptide profiles of African yam bean.

AI Driven Metabolomics for Precision Nutrition: A Food Science and Technology Perspective

Samreen — 2026-03-27

The integration of artificial intelligence (AI) and metabolomics is transforming the fields of food science, technology, and nutrition by enabling data-driven, individualized dietary strategies. Personalized nutrition seeks to move beyond generalized dietary recommendations toward precision-based dietary planning informed by genetic, metabolic, microbiome, and lifestyle variability. AI techniques including machine learning, deep learning, and predictive analytics enable the interpretation of high-dimensional biological and dietary datasets, while metabolomics provides comprehensive biochemical profiling that reflects nutrient metabolism, bioavailability, and host–microbiome interactions. From a food science perspective, these technologies facilitate intelligent food formulation, optimization of processing conditions, functional ingredient development, and personalized product design. From a nutrition standpoint, AI-integrated metabolomics enhances prediction of postprandial responses, metabolic risk stratification, and chronic disease prevention strategies. This review critically synthesizes current advances, technological frameworks, translational applications, and challenges associated with AI–metabolomics integration in personalized nutrition. However, despite these advancements, several challenges remain, including high costs of metabolomic technologies, data privacy concerns, limited interpretability of complex AI models, and the need for large-scale validation across diverse populations. Addressing these limitations will be essential for the successful implementation of AI-driven precision nutrition within clinical and food system applications. The implications for food engineering, functional food innovation, and regulatory governance are also discussed.

Climate-Resilient Dairy Farming: Genomic Tools and Low-Emission Strategies in a Warming World

Gyanendra Singh — 2026-03-31

Climate change poses an unprecedented dual challenge to the global dairy industry: it exposes cattle to increasingly severe heat stress whilst simultaneously demanding that the sector substantially reduce its own greenhouse gas (GHG) emissions. Dairy cattle, particularly high-yielding Holstein populations selectively bred for temperate environments, are highly susceptible to rising ambient temperatures and humidity, which impair milk production, reproductive efficiency, and animal welfare. Concurrently, livestock supply chains account for approximately 12% of total anthropogenic GHG emissions globally, according to the most recent FAO assessment, with enteric methane from ruminant fermentation representing the single largest source within the sector. This review synthesises emerging evidence on two converging frontiers of innovation: genomic strategies for breeding climate-resilient cattle, and nutritional and microbial approaches for reducing enteric methane emissions. On the genomic front, whole-genome selection approaches using millions of single nucleotide polymorphism (SNP) markers are now enabling the simultaneous improvement of heat-tolerance traits alongside production performance, with Australia at the vanguard of deploying estimated breeding values (GEBVs) for heat tolerance. Genome-wide association studies (GWAS) have identified key candidate genes—including heat shock protein (HSP) family members and the prolactin receptor gene (PRLR)—underlying thermotolerance, whilst CRISPR/Cas9 gene-editing technology has opened the possibility of introducing naturally occurring thermotolerant mutations into susceptible breeds. On the emissions front, the methane inhibitor 3-nitrooxypropanol (3-NOP) consistently reduces enteric methane output by 28–32% in lactating dairy cows without compromising milk yield. Complementary approaches include macroalgae supplementation, dietary fat and nitrate inclusion, and early-life rumen microbiome programming. Integrating these biological, nutritional, and genomic strategies within supportive policy frameworks represents the most viable pathway towards a dairy industry that is simultaneously productive, climate-resilient, and low-emission.

Camel Milk as an Emerging Functional Dairy from an Animal Source: A Comprehensive Review

Akanksha — 2026-03-31

Camel milk has gained substantial interest as a functional food, primarily due to its unique nutritional composition and therapeutic properties, including antidiabetic, antimicrobial, and hypoallergenic effects. This study provides a comprehensive overview of the chemical composition, health benefits, and processing challenges associated with camel milk. Compared to bovine milk, camel milk is characterised by higher levels of bioactive compounds such as insulin-like proteins, vitamin C, and long-chain unsaturated fatty acids, alongside a distinctive protein profile lacking β-lactoglobulin and exhibiting larger casein micelles. Despite its therapeutic potential and growing global market demand, the industrial-scale production of camel milk products remains constrained by technological limitations such as poor rennet coagulation, inefficient creaming, high microbial load, and heat sensitivity of bioactive components. Recent advances in processing strategies—including the use of recombinant camel chymosin, non-thermal preservation techniques, ultrafiltration, and tailored starter cultures—have demonstrated promise in improving product yield, stability, and quality. Establishing adaptive process control systems, improving hygienic practices, and implementing standardised regulatory frameworks are critical steps toward expanding the commercial utilisation of camel milk as a sustainable and functional dairy alternative.

The Health Benefits of Eating Seafood: A Systematic Review of the Evidence

Wendy Hunt — 2026-03-23

Background: Seafood consumption offers significant health benefits. Within a healthy dietary pattern rich in wholegrain cereals, fruit, vegetables, legumes, nuts and dairy, seafood is linked to reduced all-cause mortality, cardiovascular disease, stroke, certain cancers, depression, dementia and Alzheimer’s disease. This systematic review summarises moderate to high level scientific evidence from peer reviewed journals published from January 2015 to January 2025, that focused on the health benefits of seafood consumption to human health.

Methods: Four academic search engines (PubMed, Medline Ovid, Scopus and Cochrane Reviews) were used to extract evidence around seafood and health benefits using the Boolean search terms: seafood, fish, omega, nutrient, health and health benefits. A total of 9,875 articles were reviewed independently by the authors over four stages or ‘culls’. Only those articles with moderate to high level evidence were included in this review. A total of 281 peer reviewed articles met all criteria and with included in this literature review.

Results: In the last decade, clinical trials and meta-analyses support seafood’s role in preventing and managing chronic disease. The evidence clearly supports the consumption of a variety of seafood for optimal health benefit. The strongest evidence supports at least one serve of n-3 PUFA rich seafood each week.

Conclusions: Positive associations exist between seafood consumption and all human health across the lifespan. Emerging evidence in the past decade supports significant benefits of n-3 LC-PUFA for positive mental, maternal and infant health. Further research should now focus on the optimal intake of seafood for additional health benefits.