バングラデシュの炊いた米にアルゼンチンが含まれている

Munjoo Bae¹, Chiho Watanabe, Tsukasa Inaoka

¹Department of Human Ecology, School of International Health, Graduate School of Medical Sciences, University of Tokyo, Hongo 7-3-1, Bunkyo-ku, 113-0033, Tokyo, Japan.

Lancet (London, England)

|December 14, 2002

まとめ

バングラデシュでは,米はしばしば余分な水で煮沸され,その後廃棄されます. この調理方法は,調理された米のヒ素濃度を増やし,健康リスク評価に影響を与えます.

科学分野:

環境科学環境科学
食品科学食品科学について
公衆衛生は公衆衛生である.

背景:

米はバングラデシュの主食であり,一般的に水量高の調理法で調理されています.
米中のアルゼンチンの汚染は,特にバングラデシュのような地域では,公衆衛生上の重大な懸念事項です.
伝統的な調理方法は,沸騰した後に水を捨て,潜在的にヒ素濃度を変えることを意味します.

研究の目的:

バングラデシュの伝統的な米の調理方法が調理された米に含まれるヒ素の保持に与える影響を調査する.
米を沸かして,調理水を捨てた後の米のヒ素濃度の変化を定量化するために.

主な方法:

バングラデシュで現地実験が行われました.
生米と吸収された水は,調理前と後のヒ素濃度について分析されました.
最終的に調理された米は,ヒ素濃度について分析されました.

主要な成果:

調理された米のアルゼンチンの濃度は,生米と吸収された水の組み合わせよりも高いことが判明しました.
これは,米粒がヒ素をケラートしたり,調理中の水蒸発がヒ素を濃縮したりすることを示唆しています.
調理方法は,消費された米の最終的なヒ素濃度に大きな影響を与えます.

結論:

余分な水で米を沸かし,残りを捨てていくという伝統的な方法は,炊いた米のヒ素濃度が増加する.
米粒による化作用と水蒸発の両方が,ヒ素濃度に寄与する可能性があります.
これらの調理効果を理解することは,米の消費によるヒ素暴露の健康リスクの正確な評価に不可欠です.

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