Final answer:
An increase in food production can lead to decreased health by making unhealthy food options more prevalent and affordable, contributing to obesity and micronutrient deficiencies. It can also lead to biodiversity loss and increased risk of foodborne diseases, impacting long-term health and the environment.
Step-by-step explanation:
An increase in food production can indeed lead to decreased health, which would make the statement true. As global food production increases, unhealthy market goods such as processed foods, sweetened drinks, and high-fat and -sugar snacks often become more prevalent and cheaper than healthier options like vegetables and fruits. This shift in diet can contribute to the rising obesity epidemic, micronutrient deficiencies, and associated long-term health issues such as cognitive deficits in children and chronic diseases in adults. Moreover, biodiversity loss and increased risk of foodborne diseases are also potential negative health effects associated with intensified food production.
It is vital to note that enhancing food production methods can decrease the carrying capacity of the environment indirectly by enabling population growth, which in turn can lead to overconsumption and reduced biodiversity. A balance in food production that prioritizes both quantity and quality is needed to sustain population health and the planet.