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1. chinaXiv:201801.00131 [pdf]

Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice using in vitro physiologically based extraction test

Zhuang, Ping; Zhang, Chaosheng; Li, Yingwen; Zou, Bi; Mo, Hui; Wu, Kejun; Wu, Jingtao; Li, Zhian
Subjects: Biology >> Ecology

The health risks associated with the consumption of rice may decrease if consumers use cooking practices which can reduce the concentrations of metal(loid)s and their bioaccessibility. The effects of cooking on the bioaccessibility of Cd and As in three contamination levels of rice were studied. The results indicated that cooking reduced bioaccessibility of Cd and As in rice. Cooking resulted in a significant increase in Cd and As concentrations in the residual fraction. Low volume cooking rice to dryness remove total Cd by about 10% for rice A and B, while middle or high volume water had no effect on Cd bioaccessibility in all rice types. In contrast, low volume cooking did not remove As, but a significant decrease was observed when cooking with middle or high volume water. This study provides information for a better understanding of more realistic estimation of metal(loid)s exposure from rice and the possible health risks.

submitted time 2018-01-10 Hits780Downloads481 Comment 0

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