Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Halal Research Center of Islamic Republic of Iran, Tehran, Iran.
Biol Trace Elem Res. 2020 Dec;198(2):721-731. doi: 10.1007/s12011-020-02110-1. Epub 2020 Mar 18.
Rice is one of the most valuable nutrients in the diet of most people in the world. The aim of this study was to evaluate the effect of various pre-cooking (washing, soaking) and cooking processes (traditional and rinse) of rice on the amount of toxic and essential elements in the various brands of rice in Iran and assessing human health risks from their carcinogenic and non-carcinogenic effects. For this purpose, totally, 144 sample sizes were examined from three brand (Iranian (n = 48), Pakistani (n = 48), and Indian (n = 48)) in order to the amount of toxic and essential elements using inductively coupled plasma-optical emission spectrometry. The results showed that pre-cooking processes such as washing and soaking in the rinse method were significantly effective in removal toxic metals than the traditional method, so that the most changes were observed for potassium and aluminum metals. The estimated daily intakes of copper, magnesium, manganese, iron, and zinc in different cooking methods were 1.19-1.2%, 0.29-0.32%, 1.01-1.23%, 0.4-0.98%, and 0.9-1.32%, respectively. The Monte Carlo simulation results showed that the rank order of toxic metals of cooked rice based on target hazard quotients value was arsenic > chromium > cadmium > mercury > lead > aluminum, respectively. The result of cancer risk probability was lower than the safe risk limits (1E-4), representing no remarkable cancer risk probability that was due to ingestion of rice for adults and children in Iran. According to the this results, it is recommended to use the rinse method due to further reduction of metals especially toxic metals for rice samples, although the amount of essential elements was also removed by this method.
大米是世界上大多数人饮食中最有价值的营养物质之一。本研究旨在评估不同预煮（水洗、浸泡）和烹饪过程（传统和冲洗）对伊朗各种品牌大米中有毒和必需元素的含量的影响，并评估其致癌和非致癌效应对人体健康的风险。为此，共检测了来自三个品牌（伊朗（n=48）、巴基斯坦（n=48）和印度（n=48））的 144 个样本，以使用电感耦合等离子体-光学发射光谱法测定有毒和必需元素的含量。结果表明，预煮过程如水洗和浸泡在冲洗法中比传统方法更有效地去除有毒金属，因此钾和铝金属的变化最大。不同烹饪方法下铜、镁、锰、铁和锌的估计日摄入量分别为 1.19-1.2%、0.29-0.32%、1.01-1.23%、0.4-0.98%和 0.9-1.32%。蒙特卡罗模拟结果表明，基于目标危害系数值，煮熟的大米中有毒金属的排序顺序为砷>铬>镉>汞>铅>铝。癌症风险概率的结果低于安全风险限值（1E-4），这表明由于伊朗成年人和儿童摄入大米，不存在显著的癌症风险概率。根据这些结果，建议使用冲洗法，因为该方法可以进一步降低金属含量，尤其是有毒金属的含量，尽管这种方法也会去除必需元素。
