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AbstractAquatic foods (includes farmed or wild-caught fish, molluscs, crustaceans, miscellaneous aquatic invertebrates, and aquatic plants or seaweeds) represent a valuable source of essential dietary nutrients for the world population. Although at the global level, aquatic animal food products supplied over 3.4 billion people with over 20% of their total animal protein food supply in 2022, this was not the case for all regions. The composition of aquatic species consumed also varied between geographic regions. In the African region, aquatic animal foods were dominated by fish species (primarily captured pelagic and marine fish), whereas in the Asian region, aquatic animal foods were dominated by cultured freshwater fish species. In general, these differences generally reflect the seasonal availability and cost of aquatic foods, the level of consumer income, culinary traditions and preferences, and the existence of an organized productive sector; fish products generally being the cheapest source of animal protein and food available in most Asian and many African countries. [ABSTRACT FROM AUTHOR]

A descriptive annotated bibliography is presented of recent selected publications dealing with the reported health benefits and risks of fish and seafood consumption; fish and seafood including farmed and wild-caught finfish, crustaceans, mollusks, and seaweeds. The bibliography is presented in four parts, namely (1) review papers dealing with both the health benefits and risks of fish and seafood consumption, (2) specific papers dealing with health benefits related to: antioxidants; bone health; brain and mental health; cancer prevention; diabetes prevention; elderly and senior adults; fermentation; heart health and hypertension; immune response and allergies; infant and child health; lipids, fatty acids and sterols; minerals and trace elements; obesity and overweight reduction; polysaccharides; pregnancy and gestational health; proteins, peptides and amino acids; and vitamins and bioactive compounds; (3) specific papers dealing with health risks related to: algal blooms and shellfish biotoxins; antibiotics use and residues; cancer risks; chemicals; chronic kidney disease; microbial quality and safety; microplastics; minerals and heavy metals; parasites and pathogens; pesticides and persistent organic pollutants; public perception and media; seafood allergy; and smoking risks; and (4) supporting papers dealing with consumption advisories and dietary guidelines; improved decontamination and processing methods; and fish, food and nutrient security. A total of 552 papers are presented together with their annotated summaries. On the basis of the papers presented in this review, it is believed that the higher nutritional value and health benefits derived from increased fish and seafood consumption far out-way the potential negative risks to human health, and as such fish and seafood represent a valuable and much healthier alternative than processed fast-foods and many terrestrial animal food products in the global fight against heart disease and related health ailments. [ABSTRACT FROM AUTHOR]