Recent research highlights a worrying trend: as carbon dioxide (CO₂) levels rise and temperatures increase, the nutritional quality of our food crops is likely to decline. This has significant implications for our health.
Most studies on climate change focus on how much food we can grow. But what’s the point of a big harvest if the food is not nutritious?
Jiata Ugwah Ekele, a PhD student at Liverpool John Moores University, is exploring this issue. She emphasizes that we should pay attention to both the quantity and quality of what we eat. “Plants are the foundation of our food system. Understanding how climate change affects their nutritional content can help us prepare for future challenges,” says Ekele.
Her research zeroes in on leafy vegetables like kale, rocket, and spinach. In controlled growth chambers, she simulates future climate conditions predicted for the UK. Ekele monitors factors like photosynthesis and nutrient storage. As these crops grow, she uses advanced techniques to analyze their vitamin and mineral levels.
Initial findings show a troubling trade-off: while higher CO₂ can lead to faster plant growth, it comes at a cost. “Crops showed decreased levels of crucial minerals and antioxidants over time,” she explains. This reduction becomes more pronounced as temperatures rise, complicating the relationship between CO₂ and heat stress.
Not all plants react the same way to these stressors, which makes research both interesting and challenging. “Some crops respond more dramatically, reminding us of the need to study multiple stressors together,” adds Ekele.
This drop in nutritional quality poses serious risks for global health. Increased sugars in crops could lead to higher calorie diets that lack essential nutrients. Ekele warns that this might contribute to rising obesity rates and diseases like type 2 diabetes, particularly in vulnerable populations.
This issue is not limited to the UK. Changing weather patterns and rising temperatures affect food systems globally. In areas already stressed by drought and pests, the consequences could be even more severe for those dependent on agriculture.
Ekele and her team are eager to collaborate with experts in agriculture, nutrition, and climate policy. “We need to connect the dots between plant science and human health,” she says. “Our food system must ensure not only enough food but also promote health and resilience.” As we face climate change, it’s crucial to rethink what our food systems look like.
This research will be presented at the Society for Experimental Biology Annual Conference in July 2025. For those interested in the scientific community’s advancements, you can find more information on their [website](https://www.sebiology.org/).
Source link
Climate Change, Food, Agriculture, Fluorescence, Food Production, Minerals, Photosynthesis, Research, Vegetables, Vitamins
