Climate change, plant composition, and human nutrition

The editorial highlights the significant impact of climate change on the nutritional quality of crops, particularly focusing on the findings presented in the article titled "Climate-based Variability in the Essential Fatty Acid Composition of Soybean Oil" by Bukowski and Goslee. It discusses how rising atmospheric carbon dioxide levels and increased growth temperatures can lead to declines in protein and micronutrient concentrations in staple crops, notably in soybeans, which are a primary source of dietary fat. Bukowski and Goslee's research specifically reveals that elevated temperatures adversely affect the fatty acid composition of soybean oil, resulting in substantial reductions in essential fatty acids like α-linoleic acid (ALA) and linoleic acid (LA). The editorial calls for further empirical studies to assess the effects of climate change on nutritional quality and emphasizes the need for interdisciplinary collaboration to mitigate potential public health risks associated with these changes, including the issue of "hidden hunger" due to reduced micronutrient availability in crops.