Climate change won’t just bring rising sea levels and more extreme weather — it could also impact your dinner plate.
A new University of Toronto study suggests that a warmer world will decrease the availability of a nutrient that is key to development and brain health. The study, published in the journal Ambio, investigates worldwide production of docosahexaenoic acid (DHA), a naturally occurring essential omega-3 fatty acid. The group of molecules is needed for higher-level brain functioning and cognition, memory, eyesight, particularly at crucial stages in fetal brain development.
It happened once before, and it could happen again. That’s the warning from ocean scientists at the University of Toronto and the University of California, Santa Cruz in a study published recently in Science that shows how an increase in CO2 in Earth’s atmosphere more than 50 million years ago dramatically changed the chemistry of the planet’s oceans.
Chelsea Rochman, assistant professor of ecology and evolutionary biology at the University of Toronto, says we should be paying close attention to what’s taking place closer to home in the Great Lakes.
“The contamination in the Great Lakes and other bodies of freshwater from plastics and microplastics is ubiquitous,” says Rochman, who looks at plastic debris and its associated chemical contaminants.