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<p>Food biodiversity is vital for human health and the development of sustainable food systems. However, research on neglected and underutilized species is limited by funding, uneven research capacity, and the challenge of balancing ecological, cultural, and public health considerations, requiring innovative prioritization approaches. Using Brazil as a model, this study inventories 369 neglected food species across algae, aquatic fauna, wild terrestrial vertebrates, insects, mushrooms, and plants. A mixed-methods approach, combining expert knowledge and explainable AI (LightGBM and SHAP value analysis), identified key factors for prioritizing species for food composition and consumption studies. The inventory is dominated by plants (29.5%) and wild vertebrates (24.4%), with significant gaps in nutritional data, particularly for algae, insects, and wild vertebrates. Over 36,000 recipes using neglected species were identified. In both food composition (R<sup>2</sup>: 0.677) and consumption studies (R<sup>2</sup>: 0.782), recipe number and species occurrence across different states were the most influential features in predicting prioritization. These findings emphasize the role of cultural uses and local accessibility in shaping nutritional research priorities. We urge increased research on neglected species to bridge data gaps and integrate them into food systems, promoting sustainable diets in Brazil and other tropical regions.</p>

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Prioritizing neglected food species in nutritional studies using expert-knowledge and explainable AI

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年3月2日

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  • Michelle Cristine Medeiros Jacob,
  • Aline Martins de Carvalho,
  • Ângela Giovana Batista,
  • Aníbal de Freitas Santos Júnior,
  • Antonio Augusto Ferreira Carioca,
  • Celia Márcia Medeiros de Morais,
  • Cinthia Baú Betim Cazarin,
  • Daniel Tregidgo,
  • Danilo Vicente Batista de Oliveira,
  • Dirce Maria Lobo Marchioni,
  • Eliana Bistriche Giuntini,
  • Elias Jacob de Menezes-Neto,
  • Fillipe de Oliveira Pereira,
  • Gabriela de Farias Moura,
  • Hani R. El Bizri,
  • Ingrid Wilza Leal Bezerra,
  • Jailane de Souza Aquino,
  • João Victor Mendes Silva,
  • Josiane Steluti,
  • Juliana Kelly da Silva-Maia,
  • Juliana Araujo Teixeira,
  • Lara Juliane Guedes da Silva,
  • Letícia Zenóbia de Oliveira Campos,
  • Marcela Alvares Oliveira,
  • Maria Elieidy Gomes de Oliveira,
  • Mariana de Paula Drewinski,
  • Marina Maintinguer Norde,
  • Nelson Menolli Jr,
  • Priscila F. M. Lopes,
  • Rafael Ricardo Vasconcelos da Silva,
  • Rômulo Romeu Nóbrega Alves,
  • Samara Camile Gomes da Silva,
  • Sávio Marcelino Gomes,
  • Severina Carla Vieira Cunha Lima,
  • Thais Q. Morcatty,
  • Ulysses Paulino Albuquerque

摘要

Food biodiversity is vital for human health and the development of sustainable food systems. However, research on neglected and underutilized species is limited by funding, uneven research capacity, and the challenge of balancing ecological, cultural, and public health considerations, requiring innovative prioritization approaches. Using Brazil as a model, this study inventories 369 neglected food species across algae, aquatic fauna, wild terrestrial vertebrates, insects, mushrooms, and plants. A mixed-methods approach, combining expert knowledge and explainable AI (LightGBM and SHAP value analysis), identified key factors for prioritizing species for food composition and consumption studies. The inventory is dominated by plants (29.5%) and wild vertebrates (24.4%), with significant gaps in nutritional data, particularly for algae, insects, and wild vertebrates. Over 36,000 recipes using neglected species were identified. In both food composition (R2: 0.677) and consumption studies (R2: 0.782), recipe number and species occurrence across different states were the most influential features in predicting prioritization. These findings emphasize the role of cultural uses and local accessibility in shaping nutritional research priorities. We urge increased research on neglected species to bridge data gaps and integrate them into food systems, promoting sustainable diets in Brazil and other tropical regions.