Rising levels of carbon dioxide in the atmosphere may be reducing the nutritional quality of food, new research shows.
Researchers grew 40 varieties of grains and legumes at seven places around the world, including Japan, Australia and the US. The level of CO2 at those locations was made to simulate levels forecast for around 2050.
The study found lower levels of zinc and iron in crops grown with the increased carbon dioxide conditions.
Lead researcher Dr Samuel Myers said deficiencies in iron and zinc were concerning, as this led to a host of preventable diseases.Read more at Harvard School of Public Health