A decrease in the nutritional value of rice could have a severe effect on human
The study made a point to specifically mention the more than 600 million people living in Bangladesh, Cambodia, Indonesia, the Lao People's Democratic Republic, Myanmar, Vietnam, and Madagascar as being particularly at the greatest risk if the quality of their primary food plummets.
A study published this week in the journal Science Advances specifically focuses on rice, which under higher carbon dioxide concentrations experiences a reduction in iron, zinc, protein, and vitamins B1, B2, B5, and B9.
"There's been studies over the past hundred years for the importance of these B vitamins", Ebi said. Decreases in the nutritional content of rice could have a disproportionate impact on health outcomes in the poorest rice-dependent countries, according to the team, which includes researchers from the University of Washington School of Public Health and School of Medicine.
The consequences for wheat are tied to rising temperatures, but with rice, the immediate issue appears to be the growing concentrations of carbon dioxide in the atmosphere.
The findings challenge a common argument floated among doubters of accepted climate science-that rising Carbon dioxide concentrations are a net positive for global vegetation, including crops. However the new research discredits those claims.
"CO2 is plant food in the sense that it makes plants grow more", said Lewis Ziska, another study author with the Department of Agriculture. "On the other side of that coin is the quality of that seed also being diminished in response to CO2". This aligns with similar studies that found that higher levels of carbon dioxide can result in reduced amounts of protein, iron and zinc in rice. They did this work in Japan and China to observe the effects of anticipated end-of-century Carbon dioxide concentrations on 18 varieties of rice.
An global research team revealed that rice grown at concentrations of atmospheric carbon dioxide expected by the end of this century would have lower levels of four key B vitamins. They confirmed declines in protein, iron and zinc, as well as consistent declines in vitamin B, in all varieties, under increases of this greenhouse gas. But this could prove challenging, Ziska said, given that all of the tested rice lines in their study showed significant declines in vitamin B.
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The results reveal that the high Carbon dioxide concentrations reduced the levels of vitamins B1, B2, B5 and B9 by more than 30%. The finding that rice's nutritional quality can suffer as atmospheric Carbon dioxide concentrations increase has notable implications for populations in regions that rely on rice for primary nutrition.
Researchers used an "open-field method" in paddy fields in China and Japan to analyze the impact of climate change on 18 different varieties of rice.
For non-experts, the phenomenon may seem a little odd, considering carbon dioxide is food for plants. They led humans from hunting and gathering to city-building.
Director of the ARC's Centre of Excellence for Translational Photosynthesis, Professor Bob Furbank, said in theory higher Carbon dioxide levels were a good thing for growth - but the reality proved somewhat different. Scientists are still evaluating exactly how much of a problem these nutrient declines might turn out to be.
Hence, an additional 150 million people globally may be at risk of protein deficiency by 2050.
The new study took a more economic approach. Focusing on the top 10 highest rice-consuming nations in the world, it compared rice consumption-and the nutrient losses under higher CO2-with each country's gross domestic product per capita. "Anything that impacts rice in terms of its nutritional quality is going to have an impact". This was also true in Japan during the 1960s, but current Japanese receive only about 20 percent of their daily food energy from rice.
"Trying to understand those complexities and trying to understand those interactions is one of the things we think is very important", he said.
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