School of Public Health

Washington: Higher carbon dioxide levels reduce rice’s nutritional value

ASPPH
,
Thursday, May 31, 2018

Higher concentrations of carbon dioxide are associated with reductions in protein and multiple key nutrients in rice, according to a new field study by an international team that included scientists from the University of Washington School of Public Health. Co-author Adam Drewnowski, director of the UW’s Center for Public Health Nutrition and a professor of epidemiology, is quoted.