Global warming may affect nutritional value of crops
DOI: 10.1063/PT.5.027912
BBC : Rising levels of atmospheric carbon dioxide can diminish the nutrient value of certain crops such as grains and legumes, according to a paper published in Nature. Because people all over the world depend on such dietary sources for essential nutrients like zinc and iron, the new finding adds to a growing list of potential health problems that may arise because of climate change. Although researchers don’t yet understand the mechanism by which CO2 limits crop nutrition, they have found that sensitivity to CO2 differs among grain species. They suggest that cultivating crops that are less sensitive to CO2 may be one way to bolster global food production, which is already being threatened by rising temperatures.
