
Sharks and oysters set to thrive in warmer UK waters
In May an intense heatwave warmed UK waters up to 4 degrees warmer than usual."As an island nation, we're hugely reliant on the sea for our food and for jobs. Any changes that we see in our seas are particularly impactful," Bryony Townhill, marine scientist at Cefas, told BBC News.The analysis should guide the government as it plans how to ensure so-called Marine Protected Areas (MPAs) continue to protect species even as they change habitat.The world's oceans are warming as they have absorbed up to 90% of the additional heating created when humans burn fossil fuels like oil, coal and gas.The UK seas are a hotspot for these effects of climate change and are among 20 places globally that have warmed fastest over the past 50 years.Fishing communities and sea swimmers have already noticed the difference, with reports of jellyfish swarming near beaches or Mediterranean octopus hauled up in fish catches.For this report, scientists looked at two different projections for sea temperatures, salinity and sediment levels until 2060.
They compared the changing ocean environment to the preferred habitats of 19 species that are currently vulnerable in the UK.The biggest winners are the native oysters, basking sharks, spurdog sharks - which can grow up to 1.6 meters - and thornbacks - a type of ray with spines.Overall, mobile species will cope better, whereas static creatures will find it harder to adapt.A small creature called a sea pen, which helps to build reefs, could lose up to 40% of their suitable habitat by the end of the century.And the ocean quahog, a type of clam that can live more than 500 years, making it the longest living animal, is predicted to struggle.A decline in those species could have knock-on impacts on ecosystems and food chains.The scientists were surprised by some of the results."I didn't expect that native oysters would do well. Frankly, they've been declining and disappearing for 100 years - and yet the climate model suggests they should be doing fine and perhaps even thriving," says Prof Pinnegar.
But he is careful to add that although there are potential new habitats, these vulnerable species must still be protected from threats like fishing equipment, disease or pollution."We're not necessarily promising an increase in numbers - the seas still need to be managed carefully and other pressures reduced if the creatures are to thrive in new habitats," he says.The movement of these 19 marine species is likely to have a knock-on effect on coastal communities in the North Sea, including potentially bigger fish catches, according to Dr Townhill.The findings are published in the science journal Marine Biology.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Daily Mail
8 minutes ago
- Daily Mail
Study: Avoiding ultra-processed foods while dieting can double weight loss
By Consuming a diet low in ultra-processed foods could help supercharge weight loss , promising research suggested today. Additive-laden foods such as crisps and sweets have been vilified for decades over their supposed risks, with dozens of studies linking them to type 2 diabetes , heart disease and cancer . Experts have even called for UPFs—typically anything edible that has more artificial ingredients than natural ones—to be slashed from diets. Now, British scientists who tracked dozens of adults have discovered those who ate a diet rich in minimally processed foods and avoided UPFs, lost twice as much weight as those who often consumed UPFs. Sticking to meals cooked from scratch could also help curb food cravings, they also found. However, diets high in UPFs had little impact on blood pressure, heart rate, liver function and cholesterol. 'But not all ultra-processed foods are inherently unhealthy based on their nutritional profile.' In the study, the researchers tracked 50 people who were already consuming diets packed with UPFs and split them into two groups. Half were given an eight-week diet plan comprising minimally processed foods, such as overnight oats and spaghetti bolognese, while the other half were given foods like breakfast oat bars or lasagne ready meals. After completing one diet, the groups then switched. Researchers matched the two diets nutritionally on levels of fat, saturated fat, protein, carbohydrates, salt and fibre using the Eatwell Guide, which outlines recommendations on how to eat a healthy, balanced diet. They found those on the minimally processed diet lost more weight (2.06 per cent) compared to the UPF diet (1.05 per cent loss). The UPF diet also did not result in significant fat loss, the researchers said. Dr Dicken added: 'Though a 2 per cent reduction may not seem very big, that is only over eight weeks and without people trying to actively reduce their intake. 'If we scaled these results up over the course of a year, we'd expect to see a 13 per cent weight reduction in men and a 9 per cent reduction in women on the minimally processed diet, but only a 4 per cent weight reduction in men and 5 per cent in women after the ultra-processed diet. 'Over time this would start to become a big difference.' Those on the trial were also asked to complete questionnaires on food cravings before and after starting the diets. Those eating minimally processed foods had less cravings and were able to resist them better, the study suggests. However, researchers also measured others markers like blood pressure, heart rate, liver function, glucose levels and cholesterol and found no significant negative impacts of the UPF diet. The Eatwell Guide recommends the average woman should consume around 2,000 calories a day, while an average man should consume 2,500. Both diet groups had a calorie deficit, meaning people were eating fewer calories than what they were burning, which helps with weight loss. However, the deficit was higher from minimally processed foods at around 230 calories a day, compared with 120 calories per day from UPFs. Professor Rachel Batterham, senior author of the study from the UCL centre for obesity research, said: 'Despite being widely promoted, less than 1 per cent of the UK population follows all of the recommendations in the Eatwell Guide, and most people stick to fewer than half. 'The best advice to people would be to stick as closely to nutritional guidelines as they can by moderating overall energy intake, limiting intake of salt, sugar and saturated fat, and prioritizing high-fibre foods such as fruits, vegetables, pulses and nuts. Tracy Parker, nutrition lead at the British Heart Foundation, also said: 'The way this study was designed means it is more reflective of real-world conditions than previous research on UPFs. 'The small size of the study is a limitation, and the fact that most participants were women limits how much we can generalize the findings to the general population. 'We also can't be certain how closely the diets were followed, as participants self-reported what they ate during the study. 'Larger, longer-term studies will be needed to see if the greater weight loss on the minimally processed diets seen here translates into bigger improvements in risk factors, including blood pressure and cholesterol and blood sugar levels, and a reduced risk of developing heart and circulatory diseases.


The Guardian
9 minutes ago
- The Guardian
The history of racist science in British universities
I read with interest the two pieces on the University of Edinburgh's human cranium collection and its use in theories of biological determinism and racial superiority, beginning in the 18th century ('Taken without consent': The complex history of Edinburgh's skull room, 29 July)(Edinburgh University's 'skull room' highlights its complicated history with racist science, 28 July) and ('It's shockingly bad science': Phrenology, IQ tests and their far‑right revival, 29 July). Stephen Jay Gould's tour de force The Mismeasure of Man (1981) thoroughly explored the history of craniology (skull measurement) and its misuse in promulgating race-based theories of human intelligence. Gould revised and expanded his book in 1996 in part to refute the arguments supporting race-based theories of human intelligence put forward in The Bell Curve, the 1994 bestseller that is mentioned in one of your articles. Gould focused on the work of one Edinburgh alumnus, Samuel George Morton, a Philadelphia physician and natural scientist who had amassed more than 1,000 human skulls, which became the source of 'data' for his scientific racism as promoted in American institutions of higher education at the Catherine HennessyCrieff, Perth and Kinross The University of Edinburgh's embracing racist theories and practices was not, of course, an unusual occurrence. When I joined the geography department of Newcastle University in 1968, the departmental library had a long shelf of bound annual volumes of Eugenics Review. Libraries take journals to support the research of staff who subsequently list articles from the journals on reading lists for students. I know of no one, staff or student, using this academic resource in 1968. My point is that a very simple way to explore the embrace of race theories in British universities is to investigate past subscriptions to journals such as Eugenics TaylorTynemouth, Tyne and Wear The novel that remains really worth reading for a deeply emotive and human understanding of the mechanics and processes of the slave trade is Barry Unsworth's Sacred Hunger, which deserves to be seen in the same small league as Moby-Dick. Though its British hub is Liverpool, it includes Scottish deckhands among its characters, as well as a meeting near the African coast between the slave ship at its centre with a rival slaver captained by a Scotsman, Macdonald. Accounts of ideological superstructure, such as those encouraged by Edinburgh University, provide a surface veneer of the true horror that only great fiction truly plumbs, and in this respect the Unsworth novel is AdvaniRanikhet, India Have an opinion on anything you've read in the Guardian today? Please email us your letter and it will be considered for publication in our letters section.


The Independent
38 minutes ago
- The Independent
The foods that could be stopping you from losing weight
A study led by experts at University College London (UCL) and University College London Hospitals NHS Foundation Trust (UCLH) found that avoiding ultra-processed foods (UPFs), like pre-packaged sandwiches and protein bars, can lead to significantly greater weight and fat loss. Participants on a minimally processed diet lost twice as much weight (2.06 per cent) compared to those on a UPF diet (1.05 per cent) over an eight-week period. The research indicated that individuals consuming minimally processed foods spontaneously ate fewer calories and experienced fewer food cravings. Experts noted that UPFs, being hyperpalatable, can lead to increased calorie intake and reduced satiety, affecting eating behaviour. The study advises choosing less processed options and cooking from scratch for improved body weight, composition, and overall health.