Xu and colleagues find that the average trophic level of aquatic food items in the human diet is declining (from 3.42 to 3.18) because of the considerable increase in low-trophic level aquaculture species output relative to that of capture fisheries since 1976. Additionally they find that trade has contributed to increasing the availability and trophic level of aquatic foods in >60% of the world’s countries.
- Kangshun Zhao
- Steven D. Gaines
- Jun Xu
