Bioaccessibility analysis of toxic metals in consumed rice through an in vitro human digestion model - Comparison of calculated human health risk from raw, cooked and digested rice

Arsenic speciation and elemental composition of rice samples from the Slovenian market

A survey of highly toxic arsenic compounds, together with some other elements was carried out on 40 polished rice samples (white, basmati and parboiled) and 10 brown rice samples from the Slovenian market. The average total As concentration was 157 ± 60 μg kg^-1; highest levels were found in parboiled and brown rice and lowest in basmati. The average inorganic As concentration was 90 ± 35 μg kg^-1. Dimethylarsinic acid and monomethylarsonic acid, which also exhibit high toxicity levels in some cases constitute >50% of total arsenic and might deserve more attention. Contrary to other foods, the total arsenic concentration in rice may even be a better health hazard indicator than the inorganic arsenic concentration. Elemental analysis of rice revealed large differences between polished and brown rice, especially for Mg, Mn, P, Fe and K, which were 2-4 times higher in brown rice than in polished rice.

Geographical variation of cadmium in commercial rice brands in Bangladesh: Human health risk assessment

Food, including rice, is the major source of toxic element cadmium (Cd) for human exposure. Globally, many populations rely on the consumption of significant amounts of rice as a staple food. Using dietary intake and concentration of Cd, this study determines the risk posed to both adults and children due to Cd exposure from consumption of rice sold in Bangladeshi markets. Polished rice samples (n = 144) were collected from the markets of 16 districts of Bangladesh to determine the distribution, regional variability and associated health risk from Cd. The mean and median concentrations of Cd in rice were 44 μg/kg and 34 μg/kg, respectively, ranging between 1 and 180 μg/kg, dry weight. The Cd concentrations of the rice samples did not exceed the safe limit of EU/CODEX but 9% exceeded the safe limit of FSANZ (Food standards Australia New Zealand) values. Results indicated that there were significant variations of Cd among (33%) and within (67%) the districts. Some rice brands such as Najirshail, Katarivogh and Chinigura had Cd levels of 81, 70 and 68 μg/kg, respectively. Cadmium ingested on a daily basis ranged between 0.09 and 0.58 μg/kg body weight (bw) with the incremental lifetime cancer risk (ILCR) for individuals varying between 1.35 × 10^-3 and 8.7 × 10^-3 in different districts. The age groups (2-5 yrs) and (6-10 yrs) experienced higher risks than others and both males and females were found to be susceptible from Cd exposure of rice.

Effect of cooking on arsenic concentration in rice

This study assessed the effect of rinsing and boiling on total content of As (tAs) and of its inorganic and organic forms in different types of rice (polished and brown) from Spain and Ecuador. Rice was subjected to five different treatments. The results showed that the treatment consisting of three grain rinsing cycles followed by boiling in excess water showed a significant decrease in tAs content compared with raw rice. Regarding As species, it is worth noting that the different treatments significantly reduced the content of the most toxic forms of As. The estimated lifetime health risks indicate that pre-rinsing alone can reduce the risk by 50%, while combining it with discarding excess water can reduce the risk by 83%; therefore, the latter would be the preferable method.