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在孟加拉国,米中含有
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
概括
在孟加拉国,大米通常用多余的水煮沸,然后丢弃. 这种方法会增加米中的含量,影响健康风险评估.
科学领域:
- 环境科学 环境科学
- 食品科学 食品科学 食品科学
- 公共卫生 公共卫生
背景情况:
- 在孟加拉国,大米是主食,在孟加拉国,大米通常用高水量方法.
- 大米中污染是一个重大的公共卫生问题,特别是在孟加拉国等地区.
- 传统的方法包括在沸后丢弃水,这可能会改变的度.
研究的目的:
- 调查孟加拉国传统米方法对米中含量的影响.
- 为了量化水煮和丢弃水后大米中的度变化.
主要方法:
- 在孟加拉国进行了现场实验.
- 在之前和后,分析了原料大米和吸收的水中的度.
- 最后煮熟的米饭被分析了的度.
主要成果:
- 米中的度被发现比原始大米和吸收水的度高.
- 这表明,米粒可能会化或在过程中蒸发的水缩.
- 方法显著影响消费大米的最终含量.
结论:
- 传统的方法是用过多的水煮米饭,然后丢弃剩余的水,导致米中的度增加.
- 米粒的化作用和水蒸发都可能导致的度.
- 了解这些效应对于准确评估通过食用大米接触的健康风险至关重要.
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