Food becoming more calorific but less nutritious due to rising carbon dioxide
The Guardian • • world
Key Points:
- A study by researchers at Leiden University found that increased atmospheric CO2 levels boost crop yields but reduce nutrient density, notably decreasing zinc and increasing lead levels in plants.
- The research analyzed nearly 60,000 measurements across 43 crops, establishing a baseline CO2 concentration of 350 ppm and comparing it to 550 ppm, projected by 2065, revealing an average nutrient drop of 3.2%.
- Significant nutrient declines were observed in essential crops like rice and wheat, with zinc in chickpeas potentially dropping by 37.5%, raising concerns about "hidden hunger" despite sufficient caloric intake.
- The study highlights that current CO2 levels (425.2 ppm) have already lowered plant nutrition and underscores the urgency
