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Cooking: Effects on Dietary Exposure to Arsenic from Rice and Vegetables

Authors
  • Rahman, M.A.
  • Rahman, I.M.M.
  • Hasegawa, H.
Type
Book
Journal
Encyclopedia of Environmental Health, Five-Volume Set
Publication Date
Jan 01, 2011
Pages
828–833
Identifiers
DOI: 10.1016/B978-0-444-52272-6.00419-0
ISBN: 978-0-444-52272-6
Source
Elsevier
Keywords
License
Unknown

Abstract

Humans are exposed to arsenic (As) from many sources including foods, water, and air. Although As-contaminated drinking water is considered as the main route of exposure, As has also been reported in many foods. Populations who drink contaminated groundwater excrete more As in urine than they intake from drinking water alone, suggesting that humans are exposed to As from sources other than drinking water. Therefore, dietary exposure has been implicated as a significant source of As in human body. Bioavailability and forms of As in foods are important from toxicological point of view. Inorganic species, As( iii) and As( v), are the main constituents of As in foods, and are toxic to humans. Cooking methods and ingredients used for cooking of foods can affect the retention of As in cooked foods, and hence in the dietary intake. In many Asian countries with arsenic in drinking water problems, the basic diet consists mainly of rice and vegetables. A substantial amount of As is absorbed or concentrated in cooked rice and vegetables from contaminated cooking water primarily in inorganic forms.

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