Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran; Center for Research Methodology and Data Analysis (CRMDA), Institute for Environmental Research (IER), Tehran University of Medical Sciences, Tehran, Iran.
Food Chem. 2019 May 15;280:294-302. doi: 10.1016/j.foodchem.2018.12.060. Epub 2018 Dec 19.
In this study, the effect of washing, soaking (1, 5 and 12 h), and cooking rice methods including Rinsed (boiling in excess water) and Kateh (conventional) cooking on the reduction of the arsenic (As), lead (Pb), and cadmium (Cd) were evaluated. The results showed that the rinsed cooking has higher efficiency for removal of toxic metals (As = 42.3%, Pb = 42.9% and = 27.6%) than Kateh method (As = 26.9%, Pb = 26.9% and = 20.9%). Additionally, by increasing of rice soaking time from 1 to 12 h, the toxic metals removal was increased up to 37.1%, 42.6% and 16.6% for As, Pb and Cd, respectively. Although the toxic metals reduction was such that the non-carcinogenic risk was regarded as acceptable level after all processes, for arsenic, these reductions did not lower the carcinogenic risk to an acceptable level. Finally, it is suggested that Tehran households, after washing and soaking to 5 h, then cook it by rinse method.
本研究评估了水洗、浸泡（1、5 和 12 小时）和煮饭方法（包括淘洗和常规煮饭）对大米中砷（As）、铅（Pb）和镉（Cd）去除效果。结果表明，淘洗煮饭比常规煮饭对有毒金属的去除效率更高（As=42.3%，Pb=42.9%，Cd=27.6%）。此外，随着大米浸泡时间从 1 小时增加到 12 小时，As、Pb 和 Cd 的去除率分别提高了 37.1%、42.6%和 16.6%。尽管所有处理过程使非致癌风险处于可接受水平，但砷的减少并没有将致癌风险降低到可接受水平。最后，建议德黑兰家庭在淘洗和浸泡 5 小时后，采用淘洗的方式煮饭。
