More carbon dioxide in the environment is making food more calorific but less nutritious – and also potentially more toxic, a study has found.
Sterre ter Haar, a lecturer at Leiden University in the Netherlands, and other researchers at the institution created a method to compare multiple studies on plants’ responses to increased CO2 levels. The results, she said, were a shock: although crop yields increase, they become less nutrient-dense. While zinc levels in particular drop, lead levels increase.
