A study published in November 2023 by a team of scientists from various Indian institutions showed that while the Green Revolution increased wheat and rice production in India, it significantly compromised the nutritional value of these foods and increased the concentration of toxic elements. The analysis revealed that genetic improvement programs focused solely on yield, substantially reducing essential micronutrients like zinc and iron, and increasing arsenic levels in rice. This nutritional loss may contribute to the rise of non-communicable diseases in India. The study suggests using wild relatives of crops to enhance nutritional value.
Specifically, between 2018 and 2020, researchers cultivated 16 varieties of rice and 18 of wheat with high yields from the Green Revolution period, finding that these crops lost up to 45% of their nutritional value, with significant decreases in zinc and iron content. Additionally, arsenic concentration in rice increased by 1,493%. This decline in nutritional profile is attributed to the new plant varieties’ inability to efficiently absorb and transfer micronutrients from the soil to the grains.
One proposed solution to address this issue is incorporating wild relatives of cultivated plants, which are rich in nutrients, into genetic crossbreeding programs. These techniques were detailed in a book published in 2019 and are relevant not only for combating global warming but also for preventing nutrient depletion in food crops.
This issue has serious implications for public health in India, exacerbating the burden of non-communicable diseases and affecting bone formation, as well as immune, reproductive, and neurological functions of the population. The Indian Council of Medical Research reported a 25% increase in non-communicable diseases between 1990 and 2016, highlighting a significant deficiency in micronutrients.
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The findings published in 2023 align with other perspectives in the literature, indicating that while the Green Revolution boosted food production, it had adverse effects on the nutritional value of grains. This phenomenon is often discussed in specialized works exploring the impact of intensive agriculture and yield-focused genetic selection. Prioritizing quantity over quality has been shown in previous research to deplete nutrients and accumulate toxins. Criticisms of the Green Revolution underscore the need to strike a balance between production and nutritional value to ensure sustainable food security. This recent study reinforces the importance of genetic diversity and the use of wild plant relatives to enhance nutritional profiles, an approach supported by numerous experts in the field.
