Climate change further reduces fish stocks with worrisome implications for global food supplies

Halifax: The health benefits of eating seafood are appreciated in many cultures which rely upon it to provide critical nutrients vital to our physical and mental development and health. Eating fish and shellfish provides significant benefits to neurological development and functioning and provides protection against the risks of coronary heart disease and Type 2 diabetes.

Over three billion people get at least 20 per cent of their daily animal protein from fish. In countries from Bangladesh to Cambodia, Gambia, Ghana, Indonesia, Sierra Leone and Sri Lanka, fish consumption accounts for 50 per cent or more of daily intake.

However, expansive growth of human populations globally puts immense pressure on the health of wild fish stocks. Fish catches peaked in 1996, and one-third are considered overexploited. With less fish available to still more people, the future of fish as an accessible source of nutritious food is at risk, particularly among low-income countries.

Threats to seafood access aren’t just due to overharvesting.

There is a growing body of research showing that higher water temperatures due to climate change can impact the presence and abundance of the catch, through shifts in species distribution and changes in the species caught. This impacts the amount that can be harvested, as well as the nutritional value of that harvest.

A new study (which Aaron MacNeil contributed to) quantified nutrient availability from seafood through time considering the twin impacts of overfishing and climate change.

Focusing on four key nutrients important to human health calcium, iron, omega-3 fatty acids and protein the authors argue that nutrient availability in seafood

has been declining since 1990 and will further decline by around 30 per cent by 2100 in predominately tropical, low-income countries with 4 C of warming.

These predicted losses are significant. While global famines are now relatively rare, some 50 million people suffer from “hidden hunger” nutrient-deficient diets that are masked by being otherwise calorie-sufficient.

For animal-derived nutrients such as B12 and omega-3 fatty acids, nearly 20 per cent of the global population are at risk of becoming nutrient-deficient in coming decades due to reliance on wild-caught fish.

Climate change is also affecting natural cycles of nutrients in the ocean. For example, it has been predicted that increasing water temperatures will cause a decline in natural omega-3 availability from seafood by more than 50 per cent by 2100.