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Is food becoming less nutritious?

Measurements of fruits and vegetables show that their minerals, vitamins, and protein content has dropped significantly since the 1950s. As the level of CO2 in the atmosphere continues to rise, researchers believe that human activity is to blame for this rapid decline in plant quality.

The nutritional value of some fruits and vegetables has dropped significantly since the 1950s.

According to a 2004 US study, important nutrients in a selection of garden crops were, at the time, reported to be up to 38 per cent lower than they were in the mid-20th century, with an average decline of 16 per cent in calcium, 15 per cent in iron, and 9 per cent in phosphorous.

With nutrient loss continuing during the last two decades, those figures today are far higher and more recent research has uncovered that this is due to rising levels of atmospheric carbon dioxide, which is reducing the protein and zinc content of certain staple foods like rice.

To date, monitoring this change has proved no easy feat.

This is because there are so any factors that have a measurable influence on crop chemistry, including weather, soil make-up, harvesting practices, genetics, and an enormous range of environmental variables.

However, with the climate crisis an ever more pressing concern – one that’s slowly waking us up to how negatively people are affecting the planet – the impact of human activity on nutritional value has raised eyebrows among experts worldwide, who believe that it’s largely to blame.

As they outline, a combination of conventional farming methods, the use of harmful chemicals, fertilisers, and pesticides, and animal agriculture is destroying the soil microbiome, a complex ecosystem made up of bacteria and other microorganisms that underpins global food security.

Yet robust evidence on this remains scant and, for this reason, scientists have turned their attention to the repercussions of increasing greenhouse gas emissions. So far, this has provided them with the most comprehensible results.

‘We’ve noticed that in many kinds of plants, higher CO2 produces bigger crops. That sounds like a good thing. But there’s a problem. Bigger doesn’t necessarily mean better,’ says Lewis Ziska, a plant physiologist with the US Department of Agriculture.

‘We don’t have a simple explanation as to what’s happening, but one possibility is that it’s a dilution effect: as the plants grow more, they become carbon-rich but nutrient-poor.’

Now, regardless of what’s causing this, it’s clear that, without urgent intervention, it will transform our diets and our health for the worse.

‘Every animal on Earth relies on plants to live. If we change their composition – and the evidence is overwhelming that we are – then all life will be affected,’ says Ziska.

 

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Of the ways in which we can help to address this unifying issue, it’s advised that we make a dramatic shift in how we grow our food, support farms and companies that already have, and, of course, eat more seasonally and locally.

On a grander scale, the emergence of a process called biofortification is already underway, which replenishes lost nutrients or those that foods never had in the first place.

Encompassing multiple technologies, one involves genetically modifying a crop to increase its nutritional contents, another utilises nutrient-rich fertilizers or soil amendments to concentrate particular minerals in plants, and the last breeds selectively to produce new varieties.

By 2030, it’s estimated that one billion people will be benefiting from biofortified foods.

‘All of our work is about adapting to climate change in some sense,’ Peter Kelly, CEO of Grow Further, a philanthropic organisation that invests in early-stage, scalable agricultural innovations in developing countries, tells the Guardian.

‘CO2 levels can affect the nutrient levels in plants; we have to do this plant breeding just to keep up. Enhancing fruits, veggies and beans is one approach, but if that’s the only approach from the public policy perspective, it’s kind of idealistic.’

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