Preliminary research from Liverpool John Moores University indicates that climate change is reducing the nutritional quality of popular leafy vegetables like kale, rocket and spinach, posing serious health risks.
New research conducted by a team at Liverpool John Moores University suggests that rising atmospheric CO₂ levels and increasing temperatures — key indicators of climate change — are compromising the nutritional quality of food crops. This revelation has profound implications for human health and well-being globally.
Traditionally, research into the effects of climate change on agriculture has focused primarily on crop yields. However, as Jiata Ugwah Ekele, a doctoral student at Liverpool John Moores University spearheading the study, points out, “Our work looks beyond quantity to the quality of what we eat.”
The study zeroes in on how increased CO₂ levels and temperatures affect the nutritional content of popular leafy vegetables, such as kale, rocket and spinach. These crops are cultivated in environment-controlled growth chambers at Liverpool John Moores University to simulate future climatic conditions projected for the UK.
The research uses high-performance liquid chromatography (HPLC) and X-ray fluorescence profiling to examine variations in the nutritional composition, tracking markers like chlorophyll fluorescence, quantum yield and biomass at harvest.
“Photosynthetic markers such as chlorophyll fluorescence and quantum yield are assessed as the crops grow, while yield and biomass are recorded at harvest,” Ekele added.
Preliminary findings indicate an alarming trend: while elevated atmospheric CO₂ may accelerate growth and increase crop size, it detrimentally impacts the nutritional quality.
“After some time, the crops showed a reduction in key minerals like calcium and certain antioxidant compounds,” added Ekele.
Temperature increases only exacerbate these issues.
“The interaction between CO₂ and heat stress had complex effects — the crops do not grow as big or fast and the decline in nutritional quality intensifies,” Ekele added.
The study’s early findings also revealed variability in the responses among different crops to these stressors, emphasizing the need for a diversified approach in studying and addressing climate impacts on agriculture. “
“This diversity in response highlights that we can’t generalize across crops. This complexity has been both fascinating and challenging and reminds us why it’s important to study multiple stressors together,” Ekele added.
The implications of this nutritional degradation are far-reaching. Elevated CO₂ levels often increase the sugar content in crops at the expense of essential proteins, minerals and antioxidants.
“This altered balance could contribute to diets that are higher in calories but poorer in nutritional value,” Ekele warned.
Such shifts pose risks like heightened obesity and type 2 diabetes rates, particularly in populations already burdened with non-communicable diseases.
This issue extends beyond sugar content. Crops deficient in vital proteins and vitamins can lead to weakened immune systems and exacerbate existing health conditions, especially in low- and middle-income countries.
“It’s not just about how much food we grow, but also what’s inside that food and how it supports long-term human well-being,” Ekele emphasized.
While the research simulates UK climate changes, its broader implications are global.
“Food systems in the Global North are already being challenged by shifting weather patterns, unpredictable growing seasons and more frequent heatwaves,” Ekele added.
The impact is even more severe in tropical and subtropical regions facing overlapping challenges such as drought, pests and soil degradation — regions where millions depend directly on agriculture for sustenance and income.
Ekele and her team advocate for an interdisciplinary approach to address these challenges, engaging with experts across agriculture, nutrition and climate policy.
“It’s important to connect plant science with broader issues of human well-being. As the climate continues to change, we must think holistically about the kind of food system we’re building — one that not only produces enough food but also promotes health, equity and resilience,” Ekele concluded. “Food is more than just calories; it’s a foundation for human development and climate adaptation.”
Ekele will present this research at the Society for Experimental Biology Annual Conference in Antwerp, Belgium, on July 8, 2025.
Source: Society for Experimental Biology