Are you amongst the rice lovers? Then this study is something which calls for your dire attention. Recently, a study concludes that the higher levels of the carbon dioxide lower the nutritive values of the rice grains. A paper highlighting this study marks its presence in the Science Advances. It is somewhere signaling bad news for the about two billion people whose primary food source is rice. The news comes forward with the press release from the University of Washington (UW) published in the EurekAlert!

Kristi Ebi is the co-author of the study and the director of the UW Center for Health & the Global Environment. The press release from the UW reflects a statement from Kristi Ebi. It reads, “Rice has been a dietary staple for thousands of years for many populations in Asia and is the fastest growing food staple in Africa. Reductions in the nutritional quality of rice could affect maternal and child health for millions of people.”

The team involved the researchers from the countries such as China, Japan, Australia, and the United States. They collectively conducted a field study on about eighteen strains of the rice from the China and Japan. The study was conducted to confirm the previous studies showing the harmful effects of the carbon dioxide. It reinforces the inference of the earlier studies that the expected rise in the carbon dioxide level by 2100 has shown a considerable decrease in the amount of zinc, protein and the iron contents of the rice grains. Also, the novelty of the study lies in detecting the effects of the carbon dioxide on the vitamins. The study infers that the higher carbon dioxide level reduced the amount of the vitamins such as the B1, B2, B5, and B9. These vitamins are vital for the people to clinch in the energy from the food.

Vitamin’s decreased level

  • Vitamin B1 content decreased by 17.1 percent
  • Vitamin B2 content decreased by 16.6 percent
  • Vitamin B5 content decreased by 12.7 percent
  • Vitamin B9 content decreased by 30.3 percent

In addition, to the vitamins, there was a reduction of about eight percent in the iron content, about 5.1 percent in the zinc content and about 10.3 percent in the protein content.