How carbon dioxide will make food less nutritious

Carbon dioxide emissions could decrease the nutritional value of crops, further threatening future food security.

Researchers in the USA have been experimenting for two decades, primarily on wheat samples.

They found that the protein content of the wheat grown with increased CO2 was lower than wheat grown under normal conditions.

Protein is a crucial part of a crop’s nutritional value, wheat alone providing one-fourth of all protein consumed in the global human diet.

The researchers say this could mean we will have to consume greater quantities of food to get the nutrients needed, a problem in a world already struggling with food supply.

Read more at University of California