Rice Becomes Less Nutritious as CO2 Levels Rise: Study

Increased carbon dioxide in the atmosphere will reduce the nutritional value of rice, according to an international research team that analyzed rice samples from field experiments.


Populations in countries with both the highest rice consumption and lowest gross domestic product may experience more malnutrition as the nutritional value of low-cost staple foods like rice declines.

Increased carbon dioxide in the atmosphere will reduce the nutritional value of rice, according to an international research team that analyzed rice samples from field experiments started by a University of Tokyo professor. Specifically, iron, zinc, protein, and vitamins B1, B2, B5, and B9, were reduced in rice grown under higher carbon dioxide concentrations expected in the second half of this century (568 to 590 parts per million).

"Rice is not just a major source of calories, but also proteins and vitamins for many people in developing countries and for poorer communities within developed countries," said Professor Kazuhiko Kobayashi of the University of Tokyo, co-author of the recent study and expert in effects of air pollution on agriculture.
   (Tasnim)
 25/5/18