Climate change could lead to a dramatic temperature-linked decrease in essential omega-3 fatty acids, according to new study

The effects of global climate change already are resulting in the loss of sea ice, accelerated sea level rise, and longer and more intense heat waves, among other threats. Now, a survey of planktonic lipids in the global ocean predicts a temperature-linked decrease in the production of essential omega-3 fatty acids, an important subset of lipid molecules. A significant implication of the survey is that as global warming proceeds, there will be fewer and fewer omega-3 fatty acids produced by plankton at the base of the food web, which will mean less omega-3 fatty acids available for fish and for people.