Survey of arsenic and its speciation in rice products such as breakfast cereals, rice crackers and Japanese rice condiments.
Rice has been demonstrated to be one of the major contributors to arsenic (As) in human diets in addition to drinking water, but little is known about rice products as an additional source of As exposure. Rice products were analyzed for total As and a subset of samples were measured for arsenic speciation using high performance liquid chromatography interfaced with inductively coupled plasma-mass spectrometry (HPLC-ICP-MS). A wide range of rice products had total and inorganic arsenic levels that typified those found in rice grain including, crisped rice, puffed rice, rice crackers, rice noodles and a range of Japanese rice condiments as well as rice products targeted at the macrobiotic, vegan, lactose intolerant and gluten intolerance food market. Most As in rice products are inorganic As (75.2-90.1%). This study provides a wider appreciation of how inorganic arsenic derived from rice products enters the human diet.
Sun
Guo-Xin
GX
Research Center for Eco-Environmental Sciences, the Chinese Academy of Sciences, Beijing 100085, China.
Williams
Paul N
PN
Zhu
Yong-Guan
YG
Deacon
Claire
C
Carey
Anne-Marie
AM
Raab
Andrea
A
Feldmann
Joerg
J
Meharg
Andrew A
AA
D001151:Arsenic / Q000032:analysis*; D001152:Arsenicals / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D003212:Condiments / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry; D005504:Food Analysis; D006801:Humans; D013058:Mass Spectrometry; D012275:Oryza / Q000737:chemistry*
D001152:Arsenicals; D001151:Arsenic