Rising carbon dioxide levels could have a negative impact on our food crops according to latest research.

Researchers from Monash University tested staple crops of cassava and sorghum under different carbon dioxide levels to study its effects on nutritional quality and yield. Cassava is a staple food that millions depend on. Both species are from the same group of plants that produce cyanogenic glycosides and produce cyanide gas from the leaves if they are chewed or crushed. Approximately ten percent of all plant species and 60 percent of crop plants produce these chemicals.

Three different levels of carbon dioxide levels were used in the test – 360 parts per million, 500 ppm and 710 ppm. Currently we are seeing around 390 ppm in the air.

Having grown the plants in the different CO2 levels, the researchers discovered that the amount of cyanide had an inverse relationship to the amount of protein – so at double current CO2 levels to level of the toxin increased whilst protein levels fell.

This finding is concerning because both humans and animals such as cattle can only break down the cyanide if they eat enough protein. If levels of CO2 rise, there is the strong possibility that people eating large amounts of cassava may suffer from cyanide poisoning as they may not be eating enough protein to help break down the cyanide.

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