Climate change impacts daily life in many visible ways, such as hotter summers or stronger storms. A less apparent effect surfaces at the dinner table. Findings from a recent study were released in the journal Advances in Nutrition.
The quality of foodstuffs, product availability, and their nutritional value are today altered depending on environmental conditions.
Researchers from the University of California, Irvine, highlight the concealed link between environmental stress and nourishment.
The new review paper illuminates the effect of ecological pressure on food systems and raises queries regarding dietary supplements.
The paper does not suggest utilizing food supplements as the remedy. Instead, it draws attention to voids in research, especially in scenarios where climate change-induced stress escalates health hazards.
Environmental settings exert a substantial influence on crops and livestock utilized in the diet industry. Heat, droughts, floods, and gales damage harvests and disrupt planting and gathering operations.
During extreme events, the processing and transport of foodstuffs also suffer. Consequently, in numerous locales, the accessibility or expense of nutritious edibles diminishes.
Elevated carbon dioxide levels present yet another challenge. Scientific evidence indicates that greater CO2 concentrations lessen the iron, zinc, and protein content in grains like wheat and rice.
Calorie counts remain constant, but the concentration of vital nutrients decreases. Millions of people consume these grains daily, prompting worries about widespread nutrient lack.
The changing environment also affects husbandry and fishing systems. Rising land and ocean temperatures reduce the standard and output volume of animal-based products.
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