Rising Carbon Dioxide Changing What we Eat, Making food more filling but Less Nutritious
Food on our plates is quietly changing as rising carbon dioxide levels alter the nutritional makeup of crops, according to a new international study. Researchers have found that while higher carbon dioxide concentrations can boost crop yields, they also reduce essential nutrients and may even increase toxic elements, raising fresh concerns about global food security and public health.
Scientists from Leiden University in the Netherlands analysed data from nearly 60,000 measurements across 43 major food crops, including rice, wheat, potatoes and tomatoes. Their findings show that crops grown under higher carbon dioxide conditions tend to become more calorific but less nutrient-dense. Key micronutrients such as zinc, iron and protein decline, while levels of lead incre...









