Higher concentrations of carbon dioxide are associated with reductions in protein, iron, zinc and four key B vitamins, according to a new field study showing, for the first time, that rice grown at concentrations of atmospheric CO2 expected by the end of this century is less nutritious.

"This can have devastating effects on the rice-consuming countries where about 70 percent of the calories and most of the nutrients come from rice," said Adam Drewnowski.  He is director of the Center for Public Health Nutrition, and one of two University of Washington scientists involved in the study.

Access downloadable video as well as other visuals relevant to the study. See our news release.