Arsenic in cooked rice in Bangladesh
Arsenic in cooked rice in Bangladesh
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DOI：
10.1016/s0140-6736(02)11738-7
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发表时间：
2002-12-07
期刊：
影响因子：
168.9
通讯作者：
Ohtsuka, R
中科院分区：
文献类型：
--
作者：
Bae, M;Watanabe, C;Ohtsuka, R
在孟加拉国，米饭是用过量的水煮的，煮完后剩下的水会被丢弃。我们做了一个现场实验，以评估这种烹饪方法对米饭中砷残留量的影响。煮熟的米饭中砷的浓度高于生米和吸收水的总和，这表明大米颗粒的螯合作用，或砷的浓度，因为在烹饪过程中的水分蒸发，或两者兼而有之。煮食方法和用水会影响煮熟米饭的砷含量，这对评估砷的健康风险有影响。
In Bangladesh, rice Is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, or concentration of arsenic because of water evaporation during cooking, or both. The method of cooking and water used can affect the amount of arsenic in cooked rice, which will have implications for the assessment of the health risks of arsenic.