Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal 741235, India.
Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal 741235, India; Kolkata Zonal Center, CSIR-National Environmental Engineering Research Institute (NEERI), Kolkata, West Bengal 700107, India.
Sci Total Environ. 2019 Jan 15;648:720-727. doi: 10.1016/j.scitotenv.2018.08.172. Epub 2018 Aug 15.
This study evaluated the concentration of arsenic in paired raw and cooked rice prepared by individual households in arsenic-endemic rural area of West Bengal. The aim was to investigate how the cooking habits of rural villagers of West Bengal might influence the arsenic content of rice meals. It was found that the use of arsenic-rich groundwater for cooking could elevate the arsenic concentration in cooked rice (up to 129% above the raw sample), thereby enhancing the vulnerability of the rural population of West Bengal to arsenic exposure through rice consumption. The risk is heightened by the habit of drinking the stewed rice water (gruel) in the local communities. The cooking method employed, rice variety, background arsenic concentration in raw rice and cooking water arsenic concentration were found to be important predisposing factors that could affect the accumulation of arsenic in cooked form. The fundamental indigenous cooking practice followed by the villagers requires use of low-arsenic water for cooking as a necessary strategy to alleviate arsenic exposure in their staple food.
本研究评估了孟加拉国砷污染农村地区个体家庭烹饪的生米和熟米中的砷浓度，旨在探究孟加拉国农村居民的烹饪习惯如何影响米饭中的砷含量。研究发现，使用富含砷的地下水烹饪会导致熟米饭中的砷浓度升高（比生米样本高 129%），从而增加了孟加拉国农村居民通过食用米饭摄入砷的脆弱性。当地社区喝炖米饭水（粥）的习惯进一步加剧了这种风险。研究发现，烹饪方法、大米品种、生米和烹饪用水的砷背景浓度等都是重要的诱发因素，可能会影响砷在烹饪过程中的积累。村民遵循的基本本土烹饪实践需要使用低砷水进行烹饪，这是减轻主食中砷暴露的必要策略。
