Epsilon Archive for Student Projects

Abstract

Seaweed is increasingly looked upon as a sustainable source of high-quality protein and functional components such as polysaccharides, vitamins, minerals, polyunsaturated fatty acids and phenolics, all connected to beneficial health effects. The desirable nutritional properties and climate impact of blue foods are considered low (compared to terrestrial foods) and have led to innovations and boosted production in Europe. Saccharina latissima (S. latissima) is looked upon as an option to provide valuable nutrients to the European population without a significant carbon footprint, but how it performs has not been thoroughly investigated. This study compiled nutritional and toxicological information and bioavailability aspects of compounds in S. latissima, obtained from a literature review. The nutritional quality of S. latissima is assessed by calculating nutrient density scores and evaluating nutrition claims. Synergies and trade-offs between nutrient content and carbon footprint are assessed and compared against a selection of reference foods. The results include a presentation of the proximate composition, mineral composition, fatty acid and amino acid profiles and the content of heavy metals based on data between 2011 and 2021. When evaluating nutritional and carbon footprint performance, the results showed a positive synergy between nutrition and carbon footprint for S. latissima. The seaweed fulfils several nutrition claims and can potentially play a role in improving the nutritional quality of the diet for the European population. However, the high iodine content in S. latissima, plus the lack of knowledge of bioavailability aspects of nutrients and potentially toxic elements, are topics of concern. This work is a first step towards modelling the combined effect of nutritional and climate benefits of seaweeds and should be followed up by other algae species and other environmental aspects.