The foodome of bivalve molluscs: From hedonic eating to healthy diet

Bivalve molluscs, including oysters and scallops, are hedonic foods that have been a valuable source of vitamins, minerals and proteins in the human diet since the Stone Age. Despite being rich in beneficial compounds, it is still debatable whether bivalves should be regarded as a healthy food since they can accumulate harmful microorganisms, and toxic compounds from the surrounding environment. Currently, there is still no in-depth understanding of the ultimate effect of bivalve consumption on humans. The use of advanced foodomics approaches is beginning to provide a more detailed characterisation of the beneficial and deleterious compounds in these seafood products. In addition to defining bivalve molluscs within an international dietary framework, this review highlights the major nutritional components of their metabolome (foodome) with a focus on several groups of toxicants whose presence can negatively offset their nutritional value. An overview of metabolomics applications to the study of bivalve molluscs is included.