KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm, Sweden; Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal, India.
KTH-International Groundwater Arsenic Research Group, Division of Land and Water Resources Engineering, Department of Sustainable Development, Environmental Sciences and Engineering, KTH Royal Institute of Technology, Teknikringen 76, SE-100 44 Stockholm, Sweden; Department of Chemistry, University of Kalyani, Kalyani, 741 235, West Bengal, India.
Sci Total Environ. 2014 Nov 1;497-498:200-208. doi: 10.1016/j.scitotenv.2014.07.075. Epub 2014 Aug 14.
This study compares the concentrations of total and different species of arsenic (As) in 29 pairs of raw and cooked rice samples collected from households in an area of West Bengal affected by endemic arsenicism. The aim is to investigate the effects of indigenous cooking practice of the rural villagers on As accumulation and speciation in cooked rice. It is found that inorganic As is the predominant species in both raw (93.8%) and cooked rice (88.1%). Cooking of rice with water low in As (<10 μg L(-1)) significantly decreases the total and inorganic As content in cooked rice compared to raw rice. Arsenic concentration is mainly decreased during boiling of rice grains with excess water. Washing of rice grains with low As water has negligible effect on grain As concentration. The study suggests that rice cooking with low As water by the villagers is a beneficial risk reduction strategy. Despite reductions in As content in cooked rice because of cooking with low As water, the consumption of cooked rice represents a significant health threat (in terms of chronic As toxicity) to the study population.
本研究比较了 29 对取自孟加拉西部地方性砷中毒地区家庭的生米和熟米样本中总砷和不同形态砷的浓度。目的是研究农村居民的本土烹饪习惯对烹饪后米饭中砷的积累和形态的影响。结果发现，生米（93.8%）和熟米（88.1%）中均以无机砷为主。与生米相比，用低砷水（<10μg/L）烹饪大米会显著降低熟米中的总砷和无机砷含量。砷浓度主要在大米粒煮沸时下降，用低砷水淘米对米粒砷浓度的影响可以忽略不计。本研究表明，村民用低砷水烹饪米饭是一种有益的降低风险策略。尽管用低砷水煮米饭会降低米饭中的砷含量，但食用熟米饭对研究人群来说仍然是一个重大的健康威胁（就慢性砷毒性而言）。
