The invisible force making food less nutritious

Rising atmospheric carbon dioxide is quietly reducing the nutritional value of crops, scientists warn, threatening global food quality even as harvests grow larger. Researchers say excess CO2 boosts plant growth and sugar production but dilutes vital nutrients like zinc, iron and protein, increasing the risk of “hidden hunger” worldwide.

Experts say the impact could be severe, especially in poorer regions already facing nutrient shortages. A recent survey found crop nutrients have declined by an average 3.2 percent since the late 1980s, a seemingly small drop with major health consequences. Scientists note soil depletion also affects food quality, but evidence shows rising CO2 independently reduces nutrient density even under controlled conditions. “The scale of the problem is huge,” said Kristie Ebi, warning that climate-driven nutrient loss could worsen anemia, developmental problems and malnutrition for billions, especially women and children globally.

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