Fluoride in Raw Rice (Oryza sativa): a Global Systematic Review and Probabilistic Health Risk Assessment

Rice (Oryza sativa) is one of the essential staple foods highly consumed globally, with nearly 40% to 45% of the global population estimated to consume rice. Therefore, consumable rice should have low levels of harmful elements. This study investigates fluoride (F¯) content in raw rice (uncooked rice) and evaluates Probabilistic Health Risk Assessment (PHRA) through Monte Carlo simulation (MCS) due to the consumption of F¯ enriched rice. The literature review reveals that limited studies have been conducted on the investigation of F¯ in raw rice. The fluoride (F¯) concentration in raw rice varies across the studied countries, indicating the need for additional studies to facilitate a more accurate comparison. The F¯ content in raw rice varied among the studied countries, making it difficult to definitively state that the concentration of F¯ in one country is higher. However, the concentration of F¯ in raw rice in India is notably elevated. This study also highlighted the importance of investigating the F¯ content in raw rice. The study will be highly helpful for policymakers to formulate guidelines for water used for irrigation.