Rice grain arsenic and nutritional content during post harvesting to cooking: A review on arsenic bioavailability and bioaccessibility in humans. (April 2022)

• Record Type: Journal Article
• Authors: Mridha, Deepanjan; Gorain, Prakash Chandra; Joardar, Madhurima; Das, Antara; Majumder, Sharmistha; De, Ayan; Chowdhury, Nilanjana Roy; Lama, Urvashi; Pal, Ruma; Roychowdhury, Tarit
• Is Part Of: Food research international. Volume 154(2022)
• Publication Date: 2022-04
• Subjects: Rice -- Post-harvesting -- Pre-cooking -- Cooking -- Arsenic -- Nutritional quality -- Bioaccessibility and bioavailability; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111042
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Arsenic (As) in rice grain is a major concern for the global population. Post-harvesting reduces rice As and its nutrients quality. Polishing and washing reduces considerable amount of rice As before cooking. Cooking with treated surface water, rainwater reduces As level in cooked rice. Bioavailability of As occurs through absorption in human gastrointestrinal system (>80%). Abstract: Rice ( Oryza sativa L.) is considered as the staple food for 50% of the world's population. Humans are exposed to arsenic (As) through rice consumption, which is a global health issue that requires attention. The present review reflects the scenario of rice grown in As endemic regions of Asia that has a significant portion of inorganic As (iAs) compared to other rice grown areas around the world. Post-harvesting, pre-cooking, and cooking procedures in South and South-East Asian countries employ As-contaminated groundwater. Polishing of brown rice and parboiling, washing and cooking with As-safe water can reduce As concentration and nutrient level in cooked rice. However, in rural parts of South-east Asia, rice is usually cooked using As-contaminated groundwater and consumption of this As enriched rice and water may cause a significant health exposure in humans. Bioaccessibility and bioavailability of As can be determined using in-vitro and in-vivo techniques that can be utilized as a tool to assess As exposure in humans. Arsenic in cooked rice may be reduced by using newly developed cooking procedures such as Kateh cooking, steam percolating, and the parboiled and absorbed (PBA) method. For individuals living in rural regions, using rainwater or treated surface water for drinking and cooking is also an alternative. Although this study examined the processes involved in the post-harvesting, pre-cooking, and cooking stages, there are still significant research gaps in this area that must be addressed in near future.