Rising Carbon Dioxide Levels Will Lower Nutritional Value In Grains

May 8, 2014 9:31 PM

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Rising levels of carbon dioxide [CO2] will negatively impact the nutritional value of foods like grains, according to research conducted at the Harvard School of Public Health. The study, published in the journal Nature, grew several crops in open air environments with high CO2 concentrations, finding that two important nutrients - iron and zinc - were markedly lower.

"This is important because almost two billion people globally receive most of these two nutrients (zinc and iron) by eating crops," said Andrew Leakey, one of the study's co-authors.

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