Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements

Area of Science:

• Food Science
• Environmental Health
• Analytical Chemistry

Background:

• Inorganic arsenic (iAs) in rice poses a significant health risk as a group 1 carcinogen.
• Rice consumption is a major dietary pathway for iAs exposure.
• Existing regulations on iAs in rice necessitate further reduction strategies.

Purpose of the Study:

• To evaluate home-friendly cooking methods for reducing inorganic arsenic in rice.
• To compare the efficacy of four absorption-based cooking treatments (unwashed, washed, pre-soaked, parboiled and absorbed).
• To assess the impact of these methods on essential nutrient elements in brown and white rice.

Main Methods:

• Four absorption-based cooking methods were applied to three types of brown and white rice.
• Inorganic arsenic (iAs) levels were quantified using LC-ICP-MS.
• Concentrations of nutrient elements (P, K, Mg, Zn, Mn) were measured using ICP-MS.

Main Results:

• Parboiling and absorption (PBA) was the most effective method, removing 54% of iAs from brown rice and 73% from white rice.
• PBA increased the margin of exposure (MOE) by 2.2 times for brown rice and 3.7 times for white rice.
• Most cooking treatments retained more nutrients in brown rice than white rice, with minimal zinc loss.

Conclusions:

• The parboiling and absorption (PBA) method is a highly effective technique for reducing inorganic arsenic in rice.
• PBA enhances rice safety for vulnerable populations, including infants and children.
• Further research should investigate regional rice varieties and varying water quality impacts on iAs reduction.