evidence-based blog of Filippo Dibari

Posts Tagged ‘climate’

Impact of anthropogenic CO2 emissions on global human nutrition

In Under-nutrition on August 29, 2018 at 4:40 am

by Matthew R. Smith & Samuel S. Myers

Nature Climate Change volume 8pages 834–839 (2018) – link

Abstract

Atmospheric CO2 is on pace to surpass 550 ppm in the next 30–80 years. Many food crops grown under 550 ppm have protein, iron and zinc contents that are reduced by 3–17% compared with current conditions.

We analysed the impact of elevated CO2 concentrations on the sufficiency of dietary intake of iron, zinc and protein for the populations of 151 countries using a model of per-capita food availability stratified by age and sex, assuming constant diets and excluding other climate impacts on food production.

We estimate that elevated COcould cause an additional 175 million people to be zinc deficient and an additional 122 million people to be protein deficient (assuming 2050 population and CO2 projections).

For iron, 1.4 billion women of childbearing age and children under 5 are in countries with greater than 20% anaemia prevalence and would lose >4% of dietary iron.

Regions at highest riskSouth and Southeast Asia, Africa, and the Middle East—require extra precautions to sustain an already tenuous advance towards improved public health.

Book – “Sustainable Diets and Biodiversity Directions and solutions for policy, research and action”

In Under-nutrition on August 8, 2012 at 9:55 am

from the FAO web site in collaboration with Bioversity International an interesting book was recently launched.

(download the entire pubblication)

“This book presents the current state of thought on the common path of sustainable diets and biodiversity and addresses the linkages among agriculture, health, the environment and food industries.

“The alarming pace of biodiversity loss and ecosystem degradation and their negative impact on poverty and health makes a compelling case for re-examining food systems and diets. Thus, there is an urgent need to develop and promote strategies for sustainable diets, emphasizing the positive role of food biodiversity in human nutrition and poverty alleviation.

“Sustainable Diets are those diets with low environmental impacts which contribute to food and nutrition security and to healthy life for present and future generations. Sustainable diets are protective and respectful of biodiversity and ecosystems, culturally acceptable, accessible, economically fair and affordable; nutritionally adequate, safe and healthy; while optimizing natural and human resources.

“The contents of this book represent the presentations given at the International Scientific Symposium on Biodiversity and Sustainable Diets, organized by FAO and Bioversity International and held at FAO, Rome, from 3 to 5 November 2010.”

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