Rising CO2 levels are diminishing the nutritional quality of staple crops, such as rice and wheat, by lowering nitrogen and essential minerals. This could lead to serious health issues and enhance global malnutrition, particularly in vulnerable communities. Solutions like nature-based initiatives and further research are necessary to understand these changes and their implications for food security.
Climate change, driven by greenhouse gas emissions, poses a significant threat to global food crops. This threat arises not only from altered rainfall patterns but also from increasing atmospheric carbon dioxide (CO₂) levels. Recent research published in Engineering indicates that while higher CO₂ levels enhance photosynthesis and promote plant growth, they simultaneously diminish the nitrogen content in crops, resulting in reduced protein and amino acid levels, thereby impacting nutritional quality.
The study reports that the global rise in atmospheric CO₂ concentration has caused nitrogen levels in various crop and plant species to plummet by 14% and 21%. Furthermore, the nutrient contents in staple grains, such as rice and maize, are negatively affected, with decreases in minerals including phosphorus by 1.0% and 7.1%, sulfur by 7.8% and 2.1%, iron by 5.2% and 5.8%, zinc by 3.3% and 5.2%, copper by 10.6% and 9.9%, and manganese by 7.5% and 4.2%, respectively.
Particularly concerning is the finding that wheat grain protein has diminished by 7.4% due to elevated CO₂ levels, which affects essential amino acids. Professor Felix Dakora, the lead researcher and plant biologist, warns that such declines in nutritional quality could induce serious health issues, especially for vulnerable populations. He states that reduced amino acid and mineral levels in staple crops like rice and maize will lead to increased rates of malnutrition and deficiencies, particularly in impoverished rural communities, with areas such as Africa anticipating a doubling of these issues.
The implications extend beyond human health; the entire food chain is affected by the nutritional decline in plants. Livestock consuming low-mineral pastures will produce less nutritious meat, milk, or eggs. Similarly, grains low in essential nutrients result in substandard food quality, heightening the risks of nutritional deficiencies and related health conditions.
To combat the escalating CO₂ levels, the research team emphasizes the need for nature-based solutions to climate change, such as the Great Green Wall initiative in Africa, which aims to restore degraded land. However, Dakora stresses the necessity of further investigations to grasp the fundamental biological changes in crops due to climate change. He calls for a revision of research strategies to account for soil microbes’ roles in promoting plant health under rising CO₂ levels, as well as exploring genetic modifications to enhance nutrient availability.
The larger fallout from increased CO₂ levels on plant life remains uncertain, as noted by Dr. Lewis Ziska, an associate professor of Environmental Health Sciences, who was not involved in the research. He underscores that CO₂ affects not only nutritional aspects but potentially alters plant chemistry, impacting plant-based medicines and broader ecological interactions, including the food chain. Ziska asserts the vital role of plants in sustaining life, cautioning against unforeseen consequences of changes in their chemistry.
In conclusion, rising atmospheric CO₂ levels present a dual threat to global food security by enhancing plant growth while simultaneously diminishing the nutritional content of staple crops. This decline could have severe implications for human health, especially among vulnerable populations, and disrupt the entire food chain. To mitigate these challenges, nature-based solutions and more focused research on plant biology, including the role of soil microbes, are critical.
Original Source: cosmosmagazine.com
