Unul dintre cele mai consumate alimente din lume, amenințat de schimbările climatice. Calitatea sa ar putea avea de suferit

Increasing atmospheric CO₂ levels may alter wheat protein composition, impacting food quality and potential health effects. A study from the Technical University of Munich highlights these changes, emphasizing the need for agricultural adaptation to maintain nutritional quality. Researchers found that elevated CO₂ levels raised certain enzyme inhibitors while reducing gluten proteins, affecting baking quality. The study suggests further investigation into the implications for wheat-related health issues is necessary, as different wheat varieties respond differently to CO₂ changes. Identifying resilient wheat strains is crucial for future food security.