Bae Munjoo, Watanabe Chiho, Inaoka Tsukasa, Sekiyama Makiko, Sudo Noriko, Bokul Mozammel Haque, Ohtsuka Ryutaro
Department 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. 2002 Dec 7;360(9348):1839-40. doi: 10.1016/S0140-6736(02)11738-7.
In Bangladesh, rice is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, or concentration of arsenic because of water evaporation during cooking, or both. The method of cooking and water used can affect the amount of arsenic in cooked rice, which will have implications for the assessment of the health risks of arsenic.
在孟加拉国，煮饭时会加入过量的水，煮完后剩余的水会被倒掉。我们进行了一项现场实验，以评估这种烹饪方法对煮熟米饭中砷残留量的影响。煮熟米饭中的砷浓度高于生米和吸收的水的砷浓度之和，这表明米粒有螯合作用，或者是烹饪过程中因水分蒸发导致砷浓缩，或者两者皆有。烹饪方法和用水会影响煮熟米饭中的砷含量，这将对砷的健康风险评估产生影响。
