Effect of food preparation using naturally-contaminated groundwater from La Pampa, Argentina: Estimation of elemental dietary intake from rice and drinking water. (25th April 2018)

• Record Type: Journal Article
• Authors: Jaafar, Maisarah; Marcilla, Andrea L.; Felipe-Sotelo, Mónica; Ward, Neil I.
• Is Part Of: Food chemistry. Volume 246(2018)
• Page Start: 258
• Page End: 265
• Publication Date: 2018-04-25
• Subjects: Arsenic -- Vanadium -- Molybdenum -- Rice -- Drinking Water -- Washing -- Cooking -- Dietary intake; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.11.019
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: In-situ rice washing and cooking using water naturally-contaminated with As. As, V and Mo levels increased in rice especially when cooked at low water:rice ratio. Absorption of As into cooked rice is limited by high levels of concomitants in water. Drinking water is the primary source of metals daily intake. Abstract: Water from La Pampa, Argentina, was used for washing and cooking rice to examine the in-situ impact of using naturally-contaminated water for food preparation on the elemental dietary intake. Whilst washing with the control tap water (28 μg/L As) reduced the concentration of As in rice by 23%, the use of different well waters (281–1144 μg/L) increased As levels significantly (48–227%) in comparison with the original concentration in the rice (0.056 µg/g). Cooking the rice at a low water-to-rice ratio (2:1) using modern methods increased the levels of As in the cooked samples by 2–3 orders of magnitude for both pre-washed and un-washed rice. Similar trends were observed for vanadium. Although the levels of manganese, iron, copper, zinc and molybdenum in rice were reduced during washing and cooking for most water samples, the molybdenum concentration in the cooked rice doubled (2.2–2.9 µg/g) when using water containing >1 mg/L Mo.