GAIN Executive Director Lawrence Haddad re-emphasizes the importance of anemia interventions in the face of rising carbon dioxide (CO2) levels, as noted in a recent study. Elevated CO2 levels have a negative effect on iron concentrations of key crops. While the estimates of impacts are built on assumptions, the estimated percentages of lost dietary iron due to increased CO2 range from 1.5-5.5 percent. This calls for increased focus on mitigating CO2 emissions and, Haddad adds, requires the nutrition community to provide better ways to highlight the nutrition content of foods to consumers.
GAIN, November 2017