Food becoming more calorific but less nutritious due to rising CO2
14 hours ago
- #agriculture
- #climate-change
- #nutrition
- Increased CO2 levels make food more calorific but less nutritious and potentially more toxic.
- Study by Leiden University found crop yields increase but nutrient density decreases, with zinc levels dropping and lead levels rising.
- Researchers established a baseline measurement to compare 60,000 measurements across 32 nutrients and 43 crops.
- At 550 ppm CO2, most nutrients decline by an average of 3.2%, with zinc in chickpeas dropping up to 37.5%.
- Current CO2 level (425.2 ppm) has already lowered plant nutrition, raising concerns about 'hidden hunger'.
- Climate change impacts are already affecting food quality, necessitating adjustments in diets and agricultural practices.
- Experts suggest further research to counteract CO2's negative effects on crop quality and food security.
- The study highlights the need for breeding programs to develop nutrient-rich crops under environmental stress.