Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test
Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test
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DOI：
10.1016/j.foodchem.2016.06.066
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发表时间：
2016-12-15
期刊：
影响因子：
8.8
通讯作者：
Li, Zhian
中科院分区：
文献类型：
--
作者：
Zhuang, Ping;Zhang, Chaosheng;Li, Zhian
如果消费者使用烹调方法降低金属(Loid)的生物可及性，那么食用大米的健康风险可能会降低。研究了三种大米污染水平下，烹调对Cd和As的生物可及性的影响。结果表明，蒸煮降低了水稻中Cd和As的生物可获得性。蒸煮导致残渣中Cd和As的浓度显著增加(p<；0.01)。低剂量水煮使A、B水稻全镉含量降低约10%，而中、高剂量水煮对所有类型水稻中Cd的生物可获得性没有影响。相比之下，低剂量的烹饪并不能去除砷，但当用更高的水量烹饪时，观察到显著的下降(p<；0.05)。这项研究为更真实地估计S从大米中接触金属(Loid)及其可能的健康风险提供了信息。(C)爱思唯尔有限公司出版的2016年。
The health risks associated with rice consumption may decrease if consumers use cooking practices which can reduce the bioaccessibility of metal(loid)s. The effects of cooking on the Cd and As bioaccessibility, at three contamination levels of rice, were studied. Results indicated that cooking reduced bioaccessibility of Cd and As in rice. Cooking resulted in a significant increase (p < 0.01) of Cd and As concentrations in the residual fraction. Low volume water-cooking of rice to dryness reduced total Cd by about 10% for rices A and B, while medium or high volume water-cooking had no effect on Cd bioaccessibility in all rice types. In contrast, low volume cooking did not remove As, but a significant decrease (p < 0.05) was observed when cooking with higher volumes of 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. (C) 2016 Published by Elsevier Ltd.