Food macroalgae: scoping review of aspects related to research and consumption  

The escalating concern over food insecurity, micronutrient deficiencies, and the environmental impacts associated with current dietary practices has intensified research into sustainable food alternatives. This study, through a comprehensive scoping review, assessed the potential of macroalgae as a component of sustainable diets, examining its nutritional profile, contaminant levels, and the socio-economic and psychological factors influencing its consumption. Utilizing three major electronic databases—Web of Science, Medline/PubMed, and Scopus—we reviewed original articles in English, Spanish, or Portuguese without time restrictions and supplemented these with grey literature. After thorough screening and exclusion, 32 out of 473 articles were deemed suitable for inclusion. Our findings highlight 40 unique species of edible macroalgae, underscoring their potential to enhance human diets with crucial nutrients such as proteins, vitamin B12, and omega-3 and omega-6 fatty acids. Despite the nutritional promise of macroalgae, concerns regarding the bioavailability of these nutrients and the health risks posed by contaminants like heavy metals must be addressed. Furthermore, levels of education and food neophobia emerged as significant factors explaining algae consumption and avoidance. The remarkable diversity of edible macroalgae represents a substantial yet underutilized opportunity to promote more sustainable diets. Integration of additional evidence regarding food safety, nutrition, and sociocultural aspects of consumption is needed.