Climate Change: Increased Co2 Content Apparently Reduces Nutrients in Vegetables

Spiegel

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According to a study, an increased CO2 content in the atmosphere can have a negative impact on the quality of vegetables such as spinach, rucola or kale. Researchers warn of the possible consequences for health.

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© artfocus / Adobe Stock Higher CO2 levels allow vegetables to grow faster, but with fewer nutrients and more sugar – health risk increases.

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New research from Liverpool John Moores University reveals that climate change is not only affecting the quantity of food we produce, but also its nutritional quality. The combination of increased atmospheric CO2 and higher temperatures is reducing the nutritional value of food crops, with serious consequences for human health. The study, presented at the Society for Experimental Biology Annual Conference in Antwerp, Belgium, goes beyond traditi…

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An experimental study shows that green leaf vegetables grown under high concentrations of carbon dioxide and high temperatures tend to have a higher caloric load and less nutrients