Moulick Debojyoti, Ghosh Dibakar, Gharde Yogita, Majumdar Arnab, Upadhyay Munish Kumar, Chakraborty Deep, Mahanta Subrata, Das Anupam, Choudhury Shuvasish, Brestic Marian, Alahmadi Tahani Awad, Ansari Mohammad Javed, Chandra Santra Shubhas, Hossain Akbar
Department of Environmental Science, University of Kalyani, Kalyani, 741235, West Bengal, India.
Plant Stress Biology & Metabolomics Laboratory, Department of Life Science and Bioinformatics, Assam University, Silchar, 788011, Assam, India.
Heliyon. 2024 Mar 21;10(7):e28296. doi: 10.1016/j.heliyon.2024.e28296. eCollection 2024 Apr 15.
The current study was designed to investigate the consequences of rice cooking and soaking of cooked rice (CR) with or without arsenic (As) contaminated water on As and Fe (iron) transfer to the human body along with associated health risk assessment using additive main-effects and multiplicative interaction (AMMI) and Monte Carlo Simulation model. In comparison to raw rice, As content in cooked rice (CR) and soaked cooked rice (SCR) enhanced significantly (at p < 0.05 level), regardless of rice cultivars and locations (at < level) due to the use of As-rich water for cooking and soaking purposes. Whereas As content in CR and SCR was reduced significantly due to the use of As-free water for cooking and soaking purposes. The use of As-free water (AFW) also enhanced the Fe content in CR. The overnight soaking of rice invariably enhanced the Fe content despite the use of As-contaminated water in SCR however, comparatively in lesser amount than As-free rice. In the studied area, due to consumption of As-rich CR and SCR children are more vulnerable to health hazards than adults. Consumption of SCR (prepared with AFW) could be an effective method to minimize As transmission and Fe enrichment among consumers.
本研究旨在探讨用含砷或不含砷的水蒸煮大米以及浸泡熟米饭（CR）对砷和铁向人体转移的影响，并使用加性主效应和乘性交互作用（AMMI）以及蒙特卡洛模拟模型进行相关健康风险评估。与生米相比，无论水稻品种和产地如何，由于使用富含砷的水进行蒸煮和浸泡，熟米饭（CR）和浸泡熟米饭（SCR）中的砷含量均显著增加（在p < 0.05水平）。而由于使用无砷水进行蒸煮和浸泡，CR和SCR中的砷含量显著降低。使用无砷水（AFW）也提高了CR中的铁含量。尽管在SCR中使用了受砷污染的水，但大米过夜浸泡总是会提高铁含量，不过，与无砷大米相比，增加的量相对较少。在研究区域，由于食用富含砷的CR和SCR，儿童比成年人更容易受到健康危害。食用（用AFW制备的）SCR可能是减少消费者体内砷传播和铁富集的有效方法。
