title: Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test.
abstract: The health risks associated with rice consumption may decrease if consumers use cooking practices which can reduce the bioaccessibility of metal(loid)s. The effects of cooking on the Cd and As bioaccessibility, at three contamination levels of rice, were studied. Results indicated that cooking reduced bioaccessibility of Cd and As in rice. Cooking resulted in a significant increase (p<0.01) of Cd and As concentrations in the residual fraction. Low volume water-cooking of rice to dryness reduced total Cd by about 10% for rices A and B, while medium or high volume water-cooking had no effect on Cd bioaccessibility in all rice types. In contrast, low volume cooking did not remove As, but a significant decrease (p<0.05) was observed when cooking with higher volumes of water. This study provides information for a better understanding of more realistic estimation of metal(loid)s exposure from rice and the possible health risks.
authors.affiliation: College of Natural Resources and Environment, South China Agricultural University, Guangzhou 510642, PR China; South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China. Electronic address: zhuangp@scbg.ac.cn.
authors.forename: Ping
authors.initials: P
authors.lastname: Zhuang
authors.affiliation: GIS Centre, Ryan Institute and School of Geography and Archaeology, National University of Ireland, Galway, Ireland. Electronic address: chaosheng.zhang@nuigalway.ie.
authors.forename: Chaosheng
authors.initials: C
authors.lastname: Zhang
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China. Electronic address: Liyw@scbg.ac.cn.
authors.forename: Yingwen
authors.initials: Y
authors.lastname: Li
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China. Electronic address: Zoubi@scbg.ac.cn.
authors.forename: Bi
authors.initials: B
authors.lastname: Zou
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China. Electronic address: Mohui@scbg.ac.cn.
authors.forename: Hui
authors.initials: H
authors.lastname: Mo
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China. Electronic address: wkj966516@scbg.ac.cn.
authors.forename: Kejun
authors.initials: K
authors.lastname: Wu
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China. Electronic address: Wujt@scbg.ac.cn.
authors.forename: Jingtao
authors.initials: J
authors.lastname: Wu
authors.affiliation: South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, PR China. Electronic address: lizan@scbg.ac.cn.
authors.forename: Zhian
authors.initials: Z
authors.lastname: Li
mesh_terms: D001151:Arsenic / Q000032:analysis*; D001682:Biological Availability; D002104:Cadmium / Q000032:analysis*; D003296:Cooking; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D041981:Gastrointestinal Tract / Q000378:metabolism; D006801:Humans; D008954:Models, Biological; D012275:Oryza / Q000737:chemistry*; D018570:Risk Assessment; D014867:Water / Q000737:chemistry
chemical_list: D002104:Cadmium; D014867:Water; D001151:Arsenic
keywords: Established daily intake (EDI); Human exposure; In vitro method; PBET; Risk assessment; Target hazard quotient (THQ)