Department of Geography, University of Sheffield, Sheffield S10 2TN, United Kingdom.
Department of Geography, University of Sheffield, Sheffield S10 2TN, United Kingdom.
Sci Total Environ. 2024 Mar 1;914:169653. doi: 10.1016/j.scitotenv.2023.169653. Epub 2024 Jan 3.
Rice is one of the major cereal crops in the world, contributing significantly towards the dietary energy and nutrition of more than half of the world's population. However, rice can also be a significant exposure route for inorganic arsenic (iAs). This risk is even greater if rice is cooked with iAs-contaminated water. Here, we quantified the effect of two cooking methods, excess water (EW) and parboiled and absorbed (PBA), on As species and essential nutrient elements (P, K, Mg, Fe, Zn, Mn, Cu, Se and Mo) in white, parboiled and brown rice cooked with As-safe (0.18 μg L) and As-spiked (10 and 50 μg L) tap water. Furthermore, we calculated the exposure risk using the margin of exposure (MOE) for both low (the UK) and high (Bangladesh) rice per capita consumption scenarios. The total micro and macronutrient content in cooked rice was measured using ICP-MS (Inductively Coupled Plasma Mass Spectrometry). An LC-ICP-MS (liquid chromatography-ICP-MS) method was used to quantify arsenic species. The results demonstrate that EW and PBA methods produced similar efficacy of iAs removal (54-58 %) for white and brown rice. However, the EW method was better at removing iAs from parboiled rice (∼50 %) than PBA (∼39 %). We found that cooked brown rice was superior to other rice types in many essential nutrient elements, and cooking methods significantly affected the loss of K, Fe, Cu and Mo. For both cooking methods, cooking with iAs-spiked water significantly increased iAs in all rice types: white > parboiled > brown. However, when using As-spiked water, the PBA method retained more iAs than EW. Our risk evaluations showed that cooking rice with 50 μg L significantly raises the As-exposure of the Bangladesh population due to the high per capita rice consumption rate, reinforcing the importance of accessing As-safe water for cooking.
大米是世界上主要的粮食作物之一，为全球一半以上人口的饮食能量和营养做出了重大贡献。然而，大米也可能是无机砷（iAs）的重要暴露途径。如果用含 iAs 的污染水做饭，这种风险就更大了。在这里，我们量化了两种烹饪方法，即过量水（EW）和半煮半蒸吸收（PBA），对用 iAs 安全（0.18μg/L）和 iAs 污染（10 和 50μg/L）自来水烹饪的白米、半煮米和糙米中砷形态和必需营养元素（P、K、Mg、Fe、Zn、Mn、Cu、Se 和 Mo）的影响。此外，我们还根据英国和孟加拉国低（英国）和高（孟加拉国）人均大米消费水平的情况，利用暴露风险比（MOE）来计算暴露风险。用 ICP-MS（电感耦合等离子体质谱）测量烹饪后大米中的总微量和常量营养素含量。用 LC-ICP-MS（液相色谱-ICP-MS）方法来定量砷形态。结果表明，EW 和 PBA 方法对白米和糙米中 iAs 的去除效果相似（54-58%）。然而，EW 方法对半煮糙米（50%）中 iAs 的去除效果优于 PBA（39%）。我们发现，在许多必需营养元素方面，煮后的糙米优于其他类型的大米，而且烹饪方法显著影响了 K、Fe、Cu 和 Mo 的损失。对于两种烹饪方法，用含 iAs 的污染水做饭都会显著增加所有大米类型中的 iAs：白米>半煮米>糙米。然而，在用含 iAs 的污染水做饭时，PBA 方法比 EW 方法保留了更多的 iAs。我们的风险评估表明，由于孟加拉国的人均大米消费量较高，用 50μg/L 的 iAs 污染水做饭会显著增加孟加拉国人的砷暴露风险，这强调了获取安全水做饭的重要性。
