Effect of rice-cooking water to the daily arsenic intake in Bangladesh: results of field surveys and rice-cooking experiments.
Effect of rice-cooking water to the daily arsenic intake in Bangladesh: results of field surveys and rice-cooking experiments.
复制标题
DOI：
10.2166/wst.2009.844
复制
发表时间：
2009
期刊：
影响因子：
--
通讯作者：
K. Ohno;Y. Matsuo;T. Kimura;T. Yanase;M. H. Rahman;Y. Magara;T. Matsushita;Y. Matsui
中科院分区：
文献类型：
--
作者：
K. Ohno;Y. Matsuo;T. Kimura;T. Yanase;M. H. Rahman;Y. Magara;T. Matsushita;Y. Matsui
研究了煮饭水对孟加拉国人每日砷摄入量的影响。第一次实地调查收集了29户家庭的生米和熟米。它们的砷浓度分别为0.22+/-0.11和0.26+/-0.15mg/kg干重。 15个家庭的大米在煮熟后砷浓度升高。煮饭水中的砷与煮饭过程中砷浓度的差异之间存在良好的相关性（R（2）=0.89）。在第二次调查中，我们收集了18个家庭的一日重复食物。因此，我们估计18个家庭中有6个可能使用砷污染水来煮饭，即使他们饮用的砷污染水较少。我们还在实验室进行了煮饭实验，改变了煮饭水中的砷浓度。煮饭水中的砷与煮饭时砷浓度的差异之间存在明确的线性关系。影响米饭中砷浓度的因素建议如下：（1）生米中的砷浓度，（2）煮饭水中的砷浓度，（3）煮饭前后大米的含水量差异，以及（4）大米的类型，特别是蒸谷米和未蒸谷米的差异。
The effect of rice-cooking water to the daily arsenic intake of Bangladeshi people was investigated. At the first field survey, uncooked rice and cooked rice of 29 families were collected. Their arsenic concentrations were 0.22+/-0.11 and 0.26+/-0.15 mg/kg dry wt, respectively. In 15 families, arsenic concentration in rice increased after cooking. Good correlation (R(2)=0.89) was observed between arsenic in rice-cooking water and the difference of arsenic concentration in rice by cooking. In the second survey, we collected one-day duplicated food of 18 families. As a result, we estimated that six of 18 families likely used the arsenic contaminated water for cooking rice even they drank less arsenic-contaminated water for drinking purpose. We also conducted rice-cooking experiments in the laboratory, changing arsenic concentration in rice-cooking water. Clear linear relationships were obtained between the arsenic in rice-cooking water and the difference of arsenic concentration in rice by cooking. Factors that affect arsenic concentration in cooked rice are suggested as follows: (1) arsenic concentration in uncooked rice, (2) that in rice-cooking water, (3) difference in water content of rice before and after cooking, and (4) types of rice, especially, the difference between parboiled and non-parboiled rice.