Global decline in crop nutritional density

Scientific research indicates a significant decline in the nutritional value of fruits, vegetables, and grains compared to levels recorded in the mid-20th century. While agricultural practices such as the Green Revolution successfully increased crop yields per hectare, this focus on quantity has come at the expense of mineral and vitamin concentrations.

Studies show that essential minerals like calcium, iron, phosphorus, potassium, magnesium, and copper have decreased significantly. For example, research spanning several decades found that calcium fell by 16% and iron by 15% in certain vegetable crops. Some crops, including wheat, apples, carrots, and peas, have seen nutrient losses between 20% and 50% since the 1960s.

Experts attribute this trend to deteriorating soil quality, the use of synthetic nitrogen fertilizers, and selective breeding programs that prioritize high yields over nutritional density. Recent findings suggest that to obtain the same mineral levels available in the 1960s, individuals might need to consume nearly twice the amount of food. Additionally, there are concerns that the rising use of weight-loss medications could exacerbate potential mineral deficiencies in the population.