Study: Since 1950 the Nutrient Content in 43 Different Food Crops has Declined up to 80%
A landmark 2004 study by the University of Texas examined USDA nutrient data for 43 garden crops from 1950 to 1999. The research found consistent declines in several important nutrients:
- 6% decrease in protein
- 16% decrease in calcium
- 9% decrease in phosphorus
- 15% decrease in iron
- 38% decrease in riboflavin
- 15% decrease in vitamin C
More recent studies have corroborated these findings, showing ongoing nutrient losses in fruits, vegetables, and grains. The strongest evidence for declines occurs in minerals, especially calcium and copper, with median declines of about 17% and 80% respectively in vegetables.
Historical Data Analysis: A 2017 study by Marles reviewed historical nutrient composition data for vegetables, fruits, and grains. This research found apparent median declines of 5% to 40% or more in minerals, vitamins, and protein in groups of foods, especially in vegetables.
