: Rising levels of atmospheric carbon dioxide can diminish the nutrient value of certain crops such as grains and legumes, according to a paper
published in Nature
. Because people all over the world depend on such dietary sources for essential nutrients like zinc and iron, the new finding adds to a growing list of potential health problems that may arise because of climate change. Although researchers don’t yet understand the mechanism by which CO2
limits crop nutrition, they have found that sensitivity to CO2
differs among grain species. They suggest that cultivating crops that are less sensitive to CO2
may be one way to bolster global food production, which is already being threatened by rising temperatures.