How You Cook Rice Influences the Arsenic Level
Journal Title: European Journal of Nutrition & Food Safety - Year 2016, Vol 6, Issue 4
Abstract
Inorganic Arsenic, iAs, is a well-known carcinogenic compound. It is therefore important to decrease the exposure of iAs as much as possible. In this work the levels of iAs and total arsenic (totAs) are determined in twelve samples of common rice brands, before and after cooking: i) in a recommended volume of water, and ii) in an extra volume of water which is poured off when the rice is ready to eat. The study mimics the way of cooking rice in the house holds; Ordinary pan has been used, salt has been added, and the tap water at hand has been used. The mean levels of iAs and totAs in unboiled rice were 110 μg/kg and 133 μg/kg respectively. The corresponding mean iAs level in the boiled rice, prepared as recommended with cooking to dryness, was about the same as in the unboiled rice. The mean levels, of iAs and totAs in the rice boiled in an excess amount of water was significantly reduced, between 40-70 percent. Furthermore, also other metals were analysed at the same time, e.g. nickel decreased and uranium increased significantly in the rice boiled in excess of water.
Authors and Affiliations
Lilianne Abramsson-Zetterberg, Birgitta Sundström, Barbro Kollander
Keywords
Related Articles
- EP ID EP350349
- DOI 10.9734/EJNFS/2016/28191
- Views 83
- Downloads 0
IEC (Information Education Communication) Module as an Effective Tool for Mitigation of Iron Deficiency Anaemia among Rural Adolescent Girls of Tarai Region of Uttarakhand, India
Aim: The present study was planned to assess the effectiveness of Information, Education, Communication module in reducing the incidence of anaemia among rural adolescent girls by bringing about a change in their knowled...
From Dietary Guidelines to Dietary Guidance?
One challenge is to make food consumption healthful and sustainable. Tools to achieve this include science-based documented dietary advice (here: 'dietary guidelines'), and policy-based initiatives and legislation (here:...
Risk Assessment of Folic Acid in Food Supplements
The Norwegian Scientific Committee for Food Safety (VKM) received a request from the Norwegian Food Safety Authority to assess whether the Tolerable Upper Intake Level (UL) of folic acid should be amended in light of new...
Trends in Diet and Exposure to Chemicals in Dutch Children
Aim: This report presents an overview of trends in dietary patterns and exposure to selected chemicals in children aged 0.5-12 years living in the Netherlands, with the aim to get insight in possible trends in exposure o...
Relationship between Prolonged Sweetener Consumption and Chronic Stress in the Production of Carbonylated Proteins in Blood Lymphocytes
Introduction: Modern lifestyles have changed eating habits, encouraged physical inactivity, and increased stress in daily life. These living conditions cause elevated concentrations of carbonylated proteins like biomarke...