水产品食物消费显著增长 成居民优质蛋白重要来源

Core Viewpoint - The 17th National Nutrition Science Conference highlighted the significant growth in China's seafood production and consumption, emphasizing its role in improving public health and nutrition quality [1][2]. Group 1: Production Data - China's per capita seafood production increased from 4.5 kg/person/year in 1980 to 50.4 kg/person/year in 2023, marking a growth of 10.2 times [2]. - The energy, protein, and fat production from seafood as a percentage of total food increased by 2.6%, 9.1%, and 1.9% respectively [2]. Group 2: Consumption Data - Per capita seafood consumption rose from 4.4 kg/person/year in 1980 to 43.5 kg/person/year in 2023, representing an 8.9 times increase [2]. - The energy, protein, and fat consumption from seafood as a percentage of total food increased by 4.1%, 13.8%, and 1.7% respectively [2]. Group 3: Nutritional Importance - Over the past four decades, seafood has become a vital component of residents' dietary structure, particularly as a key source of high-quality protein [2]. - The "Food and Nutrition Development Outline (2025-2030)" aims for an average annual seafood consumption of over 29 kg per person by 2030, promoting nutritional cooking techniques for fish bones and encouraging seafood in school meals [2]. Group 4: Recommendations for Future Growth - To achieve seafood consumption goals, it is essential to adopt a comprehensive food perspective, fully develop marine and freshwater resources [3]. - Policy support is crucial for industry optimization and market expansion [3]. - A nutrition-oriented approach should be maintained throughout the entire supply chain, from breeding and farming to processing [3]. - Public consumption guidance is necessary to create a positive cycle of "nutrition-guided consumption and consumption-driven production" [3].