Per the article, increasing CO2 levels in the atmosphere are causing plants to produce more sugars in favor of the (micro)nutrients they'd otherwise have, causing a relative drop in those nutrients. Okay. That makes sense. However, plants being living organisms, they can be rather complex things, and the change in CO2 concentration is not the only changed input to our food supply. There's has been selective breeding and other bio-engineering to select for traits like hardiness to pests, crop yield, appearance, etcetera. There's been changes to how crops are fertilized and harvested. I don't think it's unreasonable to think that any one of these could have interacted with the CO2 concentrations or any other factor to play with nutrient levels, or could be completely overshadowing CO2's effects.<p>I think this research is a good first step. What I think would be good to study next is to try to find how the CO2 levels can interact with other factors like the ones I listed above, as well as other ones agriculture researchers likely know about that I don't. Perhaps nothing will come of it. Perhaps something cool would come of it. Wouldn't it be awesome if researchers discovered a way to bioengineer food plants, such that by pulling extra CO2 out of the atmosphere, they grow in an extra-nutritious manner?