Abstract
Moderate or severe food insecurity affect 2 billion people worldwide. The four pillars of food security (availability, access, use and stability) are in danger due to the impact of climatic and anthropogenic factors which impact on the food system. Novel foods, like seaweeds, have the potential to increase food yields so that to contribute in preventing or avoiding future global food shortages. The purpose of this systematic review was to assess microbiological, chemical, physical, and allergenic risks associated with seaweed consumption. Four research strings have been used to search for these risks. Preferred Reporting Item for Systematic Reviews and Meta-analysis (PRISMA) guidelines were applied. Finally, 39 articles met the selected criteria. No significant hazards for microbiological, allergenic, and physical risks were detected. Regarding chemical risk, algae can accumulate various heavy metals, especially when harvested in polluted sites. Cultivating seaweeds in a controlled environment allows to avoid this risk. Periodic checks will be necessary on the finished products to monitor heavy metals levels. Since the consumption of algae seems to be on the rise everywhere, it seems to be urgent that food control authorities establish the safety levels to which eating algae does not represent any risk for human health.
Highlights
Novel foods (NF), defined as “foods that had not been consumed to a significant degree by humans in the European Union (EU) before 15 May 1997”, when the first Regulation on novel foods came into force [8], represent a viable way to mitigate the impending shortage of food resources globally [9,10]
The aim of this study is to provide a systematic review on microbiological, allergenic, physical, and chemical risk associated with human consumption of seaweeds, to synthetize known risks and lack of information
Edible seaweeds are likely among the novel foods which will gain popularity in the future
Summary
In 2016, the number of overweight adults was about 2 billion, of whom over one third were obese In recent years, this scenario has spread from high-income countries to poor and developing countries [2]. Goal 2 of the 2030 Agenda for Sustainable Development highlights the importance of the link between the resilience of food production systems and the adaptation to climate change effects [4]. Food production will have to consider many aspects linked to sustainability, such as the reduction of waste, the earth’s resources, the pollution, and the chance to consume new foods to satisfy the growing demand, especially of proteic food [7]. Levels of Trace Elements in Brown and Red Seaweeds from Trindade, a Remote Island in South Atlantic Ocean.
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