Most people are aware that climate change affects the temperature of weather patterns, but not everyone knows that it also elevates sea levels and plays a big role in crop production.

The rising levels of carbon dioxide will affect the nutritional value and content of basic foods, according to a recent study conducted by researchers at Harvard University.

"We found rising levels of CO are affecting human nutrition by reducing levels of very important nutrients in important food crops," said Prof Samuel Myers, an environmental health expert at Harvard University, Boston, and lead author of the study, in a statement. "From a health viewpoint, iron and zinc are hugely important."

"Fundamentally the concern is that there is already an enormous public health problem and rising CO in the atmosphere will exacerbate that problem further," Myers added.

Researchers found that the rising levels of CO2 are negatively affecting human nutrition as it reduces the levels of essential nutrients in important food crops like iron, zinc, and protein.

There are around 2 billion people around the world who suffer from deficiencies, and a zinc deficiency greatly affects our immune functions, according to Myers.

This is a serious issue, particularly to developing babies and pregnant women. It currently causes the loss of "63m years of life annually," according to the recent study.

Though rice, wheat, soybeans, and maize are relatively low in iron and zinc, in poorer societies, where they don't eat much meat, the foods are a major source of nutrients. Approximately 2.4 billion people currently get at least 60 percent of their iron and zinc from these foods, and it is over 75 percent in places like Algeria, Bangladesh, and Iraq, according to the study.

The research represents a new advance in the understanding of how rising CO levels affect food nutrition.

Scientists compared nutrient levels in field crops frown in ambient CO levels (about 380-390 parts per million) with those frown in the elevated CO levels expected by 2050 (545-585 ppm).

The elevated CO levels are even expected if substantial curbs on emissions takes place by the world's governments, according to the study.

Researchers analyzed 41 different strains grown in seven locations on three different continents in order to take account of variable growing conditions.

Wheat grown in the elevated CO2 levels had 9 percent less zinc, 5 percent less iron, and 6 percent less protein, according to their findings. Rice had 3 percent less zinc, 5 percent less iron, and 8 percent less protein.

"This is yet another example of the impact climate change is already having on people's ability to grow and access the nutritious food they need," said Hannah Stoddart, Oxfam's head of policy for food and climate, in a statement. "With 25 million more children under five at risk of malnutrition by 2050 because of climate change, action to cut emissions and support communities to adapt is crucial."

Research was published this week in the journal Nature.

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