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Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice

Author

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  • Tasila Mwale

    (School of Environment and Life Sciences, University of Salford, Salford M5 4WT, UK)

  • Mohammad Mahmudur Rahman

    (Global Centre for Environmental Remediation (GCER), Faculty of Science, The University of Newcastle, Newcastle, NSW 2308, Australia)

  • Debapriya Mondal

    (School of Environment and Life Sciences, University of Salford, Salford M5 4WT, UK)

Abstract

Use of excess water in cooking of rice is a well-studied short-term arsenic removal technique. However, the outcome on the nutritional content of rice is not well addressed. We determined the benefit of different cooking techniques on arsenic removal and the associated risk of losing the essential elements in rice. Overall, we found 4.5%, 30%, and 44% decrease in the arsenic content of rice when cooked with rice-to-water ratios of 1:3, 1:6 ( p = 0.004), and 1:10 (parboiling; p < 0.0001), respectively. All the essential elements (except iron, selenium, and copper) incurred a significant loss when rice was cooked using the 1:6 technique: potassium (50%), nickel (44.6%), molybdenum (38.5%), magnesium (22.4%), cobalt (21.2%), manganese (16.5%), calcium (14.5%), selenium (12%), iron (8.2%), zinc (7.7%), and copper (0.2%) and further reduction was observed on parboiling, except for iron. For the same cooking method (1:6), percentage contribution to the recommended daily intake (RDI) of essential elements was highest for molybdenum (154.7%), followed by manganese (34.5%), copper (33.4%), selenium (13.1%), nickel (12.4%), zinc (10%), magnesium (8%), iron (6.3%), potassium (1.8%), and calcium (0.5%). Hence, cooked rice as a staple is a poor source for essential elements and thus micronutrients.

Suggested Citation

  • Tasila Mwale & Mohammad Mahmudur Rahman & Debapriya Mondal, 2018. "Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice," IJERPH, MDPI, vol. 15(6), pages 1-11, May.
  • Handle: RePEc:gam:jijerp:v:15:y:2018:i:6:p:1056-:d:148592
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    References listed on IDEAS

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    1. Ninno, Carlo del & Roy, Dilip K., 2001. "Labour Market Characteristics In Rural Bangladesh After The 1998 Flood," Bangladesh Journal of Agricultural Economics, Bangladesh Agricultural University, vol. 24(1-2), pages 1-25, December.
    2. del Ninno, Carlo & Dorosh, Paul A., 2001. "Averting a food crisis: private imports and public targeted distribution in Bangladesh after the 1998 flood," Agricultural Economics, Blackwell, vol. 25(2-3), pages 337-346, September.
    3. Emily Sohn, 2014. "Contamination: The toxic side of rice," Nature, Nature, vol. 514(7524), pages 62-63, October.
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    Cited by:

    1. Syfullah Shahriar & Alok Kumar Paul & Mohammad Mahmudur Rahman, 2022. "Removal of Toxic and Essential Nutrient Elements from Commercial Rice Brands Using Different Washing and Cooking Practices: Human Health Risk Assessment," IJERPH, MDPI, vol. 19(5), pages 1-16, February.

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