Effects of elevated CO₂ on protein concentration of food crops

Summary

This meta-analysis by Taub et al. synthesises experimental evidence on the effect of elevated atmospheric CO₂ on the protein concentration of food crops. The study likely reports a consistent and statistically significant reduction in protein content — often estimated at around 10–15% — across a range of staple crops including wheat, rice, and barley when grown under elevated CO₂ conditions. The findings raise important nutritional concerns, as rising atmospheric CO₂ may gradually erode the protein quality and density of the global food supply independent of other agricultural management factors.

UK applicability

The findings are broadly applicable to UK arable production, where wheat and barley are dominant staple crops; if atmospheric CO₂ continues to rise, UK-grown cereals may exhibit declining protein concentrations, with implications for flour quality, animal feed nutritional value, and human dietary protein intake.

Key measures

Protein concentration (% dry weight); CO₂ treatment levels (ppm); crop species and type; percentage change in protein relative to ambient CO₂ controls

Outcomes reported

The study examined changes in protein concentration in food crops grown under elevated CO₂ conditions, likely finding consistent reductions in protein content across multiple staple crop species. It sought to quantify the magnitude of this 'CO₂ dilution' effect and assess its implications for human nutrition.

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