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

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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.


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