Signes A, Mitra K, Burló F, Carbonell-Barrachina A A
Universidad Miguel Hernández, Departamento Tecnología Agroalimentaria, 03312-Orihuela, Alicante, Spain.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Jan;25(1):41-50. doi: 10.1080/02652030701385233. Epub 2007 Aug 31.
Arsenic contamination of rice plants by arsenic-polluted irrigation groundwater could result in high arsenic concentrations in cooked rice. The main objective of the study was to estimate the total and inorganic arsenic intakes in a rural population of West Bengal, India, through both drinking water and cooked rice. Simulated cooking of rice with different levels of arsenic species in the cooking water was carried out. The presence of arsenic in the cooking water was provided by four arsenic species (arsenite, arsenate, methylarsonate or dimethylarsinate) and at three total arsenic concentrations (50, 250 or 500 microg l(-1)). The results show that the arsenic concentration in cooked rice is always higher than that in raw rice and range from 227 to 1642 microg kg(-1). The cooking process did not change the arsenic speciation in rice. Cooked rice contributed a mean of 41% to the daily intake of inorganic arsenic. The daily inorganic arsenic intakes for water plus rice were 229, 1024 and 2000 microg day(-1) for initial arsenic concentrations in the cooking water of 50, 250 and 500 microg arsenic l(-1), respectively, compared with the tolerable daily intake which is 150 microg day(-1).
受砷污染的灌溉地下水会导致水稻植株被砷污染，进而使煮熟的米饭中砷含量升高。本研究的主要目的是估算印度西孟加拉邦农村人口通过饮用水和煮熟米饭摄入的总砷和无机砷量。对烹饪水中含有不同水平砷形态的大米进行了模拟烹饪。烹饪水中的砷由四种砷形态（亚砷酸盐、砷酸盐、甲基胂酸盐或二甲基胂酸盐）提供，总砷浓度为三个水平（50、250或500微克/升）。结果表明，煮熟米饭中的砷浓度始终高于生米，范围为227至1642微克/千克。烹饪过程并未改变大米中的砷形态。煮熟米饭对无机砷每日摄入量的平均贡献率为41%。烹饪水中初始砷浓度分别为50、250和500微克砷/升时，水加米饭的每日无机砷摄入量分别为229、1024和2000微克/天，而可耐受的每日摄入量为150微克/天。
