Food quality threatened by climate change
Climate Change Alters Crop Nutrition
Farmer Sergiy Lioubarsky questions whether he can harvest his fields in a world where crops grow faster but become less nourishing.
What The Research Shows
- Higher CO₂ squeezes essential minerals like calcium and antioxidants, even while boosting sugar content.
- Heat Stress slows growth and further dilutes nutrients.
- Different species react in varied ways, some losing more protein and vitamins than others.
Why This Matters
Reduced protein, mineral and antioxidant levels can cause protein deficiencies, vitamin gaps, and weakened immunity, worsening chronic diseases and obesity.
How Scientists Measured It
- Plants were grown under simulated climate‑change conditions.
- Photosynthetic markers such as chlorophyll fluorescence and quantum yield were recorded over time.
- Yield and biomass were measured at harvest.
- High‑performance liquid chromatography (HPLC) and X‑ray fluorescence profiling quantified sugars, proteins, phenolics, flavonoids, vitamins, and antioxidants.
- Results showed a clear drop in calcium and antioxidant compounds under elevated CO₂.
Facing The Challenge
Scientists emphasize the importance of understanding these interactions to predict how climate change will reshape the nutritional landscape of food. By studying photosynthetic markers and yield, they aim to anticipate and mitigate the losses of essential nutrients.
Presentation & Future Directions
These findings were presented at the Society for Experimental Biology Annual Conference in Antwerp, Belgium on July 8th, 2025. Researchers plan continued studies to monitor how different crops respond to combined CO₂ and heat stress, with the goal of preserving nutritional quality in the face of a warming climate.
