title: Arsenic intake via water and food by a population living in an arsenic-affected area of Bangladesh.
abstract: More and more people in Bangladesh have recently become aware of the risk of drinking arsenic-contaminated groundwater, and have been trying to obtain drinking water from less arsenic-contaminated sources. In this study, arsenic intakes of 18 families living in one block of a rural village in an arsenic-affected district of Bangladesh were evaluated to investigate their actual arsenic intake via food, including from cooking water, and to estimate the contribution of each food category and of drinking water to the total arsenic intake. Water consumption rates were estimated by the self-reporting method. The mean drinking water intake was estimated as about 3 L/d without gender difference. Arsenic intakes from food were evaluated by the duplicate portion sampling method. The duplicated foods from each family were divided into four categories (cooked rice, solid food, cereals for breakfast, and liquid food), and the arsenic concentrations of each food category and of the drinking water were measured. The mean arsenic intake from water and food by all 18 respondents was 0.15 +/-0.11 mg/d (range, 0.043 - 0.49), that by male subjects was 0.18 +/- 0.13 mg/d (n = 12) and that by female subjects was 0.096 +/- 0.007 mg/d (n = 6). The average contributions to the total arsenic intake were, from drinking water, 13%; liquid food, 4.4%; cooked rice, 56%; solid food, 11%; and cereals, 16%. Arsenic intake via drinking water was not high despite the highly contaminated groundwater in the survey area because many families had changed their drinking water sources to less-contaminated ones. Instead, cooked rice contributed most to the daily arsenic intake. Use of contaminated water for cooking by several families was suspected based on comparisons of arsenic concentrations between drinking water and liquid food, and between rice before and after cooking. Detailed investigation suggested that six households used contaminated water for cooking but not drinking, leading to an increase of arsenic intake via arsenic-contaminated cooking water.
authors.affiliation: Department of Socio-Environmental Engineering, Hokkaido University, N13W8, Sapporo 060-8628, Japan. ohnok@eng.hokudai.ac.jp
authors.forename: Koichi
authors.initials: K
authors.lastname: Ohno
authors.forename: Tatsuya
authors.initials: T
authors.lastname: Yanase
authors.forename: Yuki
authors.initials: Y
authors.lastname: Matsuo
authors.forename: Tetsuro
authors.initials: T
authors.lastname: Kimura
authors.forename: M Hamidur
authors.initials: MH
authors.lastname: Rahman
authors.forename: Yasumoto
authors.initials: Y
authors.lastname: Magara
authors.forename: Yoshihiko
authors.initials: Y
authors.lastname: Matsui
mesh_terms: D001151:Arsenic / Q000032:analysis* / Q000737:chemistry; D001459:Bangladesh; D004784:Environmental Monitoring; D005260:Female; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D008297:Male; D014867:Water / Q000737:chemistry*; D014874:Water Pollutants, Chemical / Q000032:analysis*
chemical_list: D014874:Water Pollutants, Chemical; D014867:Water; D001151:Arsenic