Libby Swanepoel1, Ulusapeti Tiitii1,2, Nick Paul1 and Courtney Anderson1
1 UniSC Seaweed Research Group, University of the Sunshine Coast, Queensland, Australia
2Ministry of Agriculture and Fisheries, Apia, Samoa
Seaweeds have diverse nutrient compositions with great potential to contribute to healthy diets. This is especially so in Samoa, where there is increasing prevalence of food and nutrition insecurity and diet-related non-communicable diseases. Local edible seaweeds are highly accessible and rich in macro and micro-nutrients, yet little is known about their contribution to diets in Samoa. This study used a simulation approach, modelling different scenarios to determine the potential contribution of seaweed towards recommended nutrient reference values in Samoan diets. Enumerator-administered 24-hour dietary recall interviews were conducted using a purpose built digital dietary assessment tool (PAC24) based on the gold standard automated multiple-pass method. A total of 234 participants were interviewed from 10 villages across two islands (Savai’i and Upolu) in Samoa. Nutrient intake assessment was undertaken using FoodWorks 8 Pro, Xyris (2009) Ltd. and compared to recommendations. Overall diets were low in thiamin, riboflavin, iron (in women), zinc (in men), and high in sodium. Dietary simulation was applied to individuals’ diets to optimise nutrient intake with the addition of various seaweed scenarios. Two seaweeds, Caulerpa (limu fuafua) and Halymenia (limu a’au), were simulated in varying amounts. Quantitative biochemical analysis of samples of both seaweeds provided representative nutritional composition data. The addition of seaweeds improved total intake of key nutrients, including iron, calcium, and fibre. This simulation study identifies entry points within the value and food supply chain, highlighting the potential that indigenous seaweeds in supporting healthy and sustainable diets in Samoa.