Rice is the primary food source for more than three billion people around the world. Many are unable to afford a diverse and nutritious diet that includes complete protein, grains, fruits and vegetables. They rely heavily on more affordable cereal crops, including rice, for most of their calories.
My research focuses on health risks associated with climate variability and change. In a recently published study, I worked with scientists from China, Japan, Australia and the United States to assess how the rising carbon dioxide concentrations that are fueling climate change could alter the nutritional value of rice. We conducted field studies in Asia for multiple genetically diverse rice lines, analysing how rising concentrations of carbon dioxide in the atmosphere altered levels of protein, micronutrients and B vitamins.
Our data showed for the first time that rice grown at the concentrations of atmospheric carbon dioxide scientists expect the world to reach by 210
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