Climate change alters nutrient profiles in vegetables, legumes, and grains globally

A comprehensive scoping review synthesizes evidence from experimental studies, meta-analyses, and modeling research to assess how climate change impacts the nutritional value of vegetables, legumes, and grains. This analysis covers a global population and examines shifts in macronutrients, micronutrients, and dietary fiber content under changing environmental conditions.

The data indicates a complex shift in crop composition. Total carbohydrates and simple sugars show average increases, with carbohydrates rising by 11% in experimental settings and 17% in meta-analyses. Similarly, antioxidants and vitamin C levels are projected to increase, though the magnitude varies between study types.

However, critical declines threaten long-term food security. Dietary fiber is expected to drop by 13%, while folate availability could decrease by 30%. Essential minerals, protein, zinc, and iron also face projected reductions, signaling a potential deterioration in the overall nutrient density of staple crops.

These findings warrant the immediate development of nutrition-sensitive climate adaptation strategies. As climate change is increasingly recognized as a driver of these nutritional shifts, global health systems must prepare for a future where plant-based diets may offer less of the essential nutrients required for human health.