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Impact of carbon dioxide on staple foods
Scientists investigating the impact of increasing carbon dioxide on global staple foods like rice and wheat have made some concerning findings: Higher CO2 levels make many foods less nutritious, reducing protein, vitamins, and critical micronutrients like zinc and iron.
This poses a direct risk to the health of millions, and is a strong example of planetary health– as we change our planet’s natural systems we are seeing unintended consequences and unanticipated results.
Read more about the relationship between carbon, nutrients, and human health in this great article in Johns Hopkins Bloomberg School of Public Health’s special Planetary Health magazine issue: https://magazine.publichealth.jhu.edu/2024/less-nutritious-crops-another-result-rising-co2
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