Plant protein changes

Environ. Health Perspect. https://doi.org/10.1289/EHP41 (2017)

Credit: MACMILLAN

Climate change threatens food security and additionally the nutritional values of crops may be altered with the changing climate. Around 76% of the global population receives most of their daily protein intake from plants so decreases in crop protein content, as is predicted with elevated CO₂, could lead to protein deficiencies.

Danielle Medek of Harvard T. H. Chan School of Public Health, Boston, USA, and Waitemata District Health Board, Auckland, New Zealand, and co-workers investigate the risk of potential dietary protein deficiencies in 2050 related to increased CO₂ emissions. Meta-analysis of the published literature established the effect of elevated CO₂ on edible crop protein levels, finding decreases of 7–14% for rice, wheat and barley and 6% for potatoes. This information was combined with global food availability data to determine dietary protein intake and estimate those at risk of deficiency.

The authors conclude that 18 countries may see an over 5% reduction in dietary protein. This could place an additional 1.6% of the global population — almost 150 million people — at risk of protein deficiency. Regions with large numbers newly at risk include India, South Asia and sub-Saharan Africa.