Friday, July 19, 2019

Rising CO2, climate change projected to reduce availability of nutrients worldwide

https://www.eurekalert.org/pub_releases/2019-07/ifpr-rcc071719.php

News Release 18-Jul-2019
International Food Policy Research Institute

One of the biggest challenges to reducing hunger and undernutrition around the world is to produce foods that provide not only enough calories but also make enough necessary nutrients widely available. New research finds that, over the next 30 years, climate change and increasing carbon dioxide (CO2) could significantly reduce the availability of critical nutrients such as protein, iron, and zinc, compared to a future without it. The total impacts of climate change shocks and elevated levels of CO2 in the atmosphere are estimated to reduce growth in global per capita nutrient availability of protein, iron, and zinc by 19.5%, 14.4%, and 14.6%, respectively.

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While higher levels of CO2 can boost photosynthesis and growth in some plants, previous research has also found they reduce the concentration of key micronutrients in crops. The new study finds that wheat, rice, maize, barley, potatoes, soybeans, and vegetables are all projected to suffer nutrient losses of about 3% on average by 2050 due to elevated CO2 concentration.

The effects are not likely to be felt evenly around the world, however, and many countries currently experiencing high levels of nutrient deficiency are also projected to be more affected by lower nutrient availability in the future.

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