School of Public Health

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

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.