As levels of carbon dioxide in the atmosphere rise in the 21st century, the nutritional value of many major food crops could decrease, according to a study conducted at Southwestern University.
Max Taub, an associate professor of biology at Southwestern, did a "meta-analysis" of previous research that had been done on the effect of increased atmospheric carbon dioxide on the protein concentrations in barley, rice, wheat, soybean and potato.
His study found that the crops had significantly lower protein concentrations when grown in atmospheres containing elevated levels of carbon dioxide. Potatoes showed a nearly 14 percent decrease in protein, while the grain crops of barley, rice and wheat showed reductions of 15.3 percent, 9.9 percent and 9.8 percent respectively.