Fruits and vegetables 50% less nutritious than in the 1960s, new study finds

Key Points:

• A new study by UK-based Deep Science Ventures reveals that fruits and vegetables in the US today contain only half the nutrients they did 60 years ago, with significant declines in vitamin C, calcium, and iron due to deteriorating soil quality.
• Consumers now need to eat twice as many fruits and vegetables to obtain the same mineral levels as in the 1960s, with staples like bread, cereals, apples, peas, and carrots losing 20-50% of key nutrients.
• The Green Revolution increased global food supply and cereal yields but neglected nutritional quality, leading to "hidden hunger"—micronutrient deficiencies despite adequate calorie intake—for 2 billion people worldwide.
• Rising ultra-processed food consumption has increased calorie intake but contributed to a "triple burden" of obesity, micronutrient deficiencies, and related health problems, costing countries up to 3% of GDP annually in lost productivity and healthcare.
• Researchers recommend shifting focus from calorie-based food security to nutritional security, implementing nutrient-monitoring networks, and adopting farming practices that enhance soil organic matter to improve crop nutrient quality and farm profitability.