Arsenic

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Food Additives & Contaminants: Part A
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Effect of cooking method and rice type on arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, India
A. Signes a; K. Mitra b; F. Burló a; A. A. Carbonell-Barrachina a a Departamento Tecnología Agroalimentaria, UniversidadMiguel Hernández, Orihuela, Alicante, Spain b Ramakrishna Vivekamanda Mission, Institute of Advanced Studies, Kamarhati, Kolkata, West Bengal, India First Published:November2008

To cite this Article Signes, A., Mitra, K., Burló, F. and Carbonell-Barrachina, A. A.(2008)'Effect of cooking method and rice type on

arsenic concentration in cooked rice and the estimation of arsenic dietary intakein a rural village in West Bengal, India',Food Additives & Contaminants: Part A,25:11,1345 — 1352
To link to this Article: DOI: 10.1080/02652030802189732 URL: http://dx.doi.org/10.1080/02652030802189732

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Food Additives and Contaminants Vol. 25, No. 11, November 2008, 1345–1352

Effect of cooking method and rice typeon arsenic concentration in cooked rice and the estimation of arsenic dietary intake in a rural village in West Bengal, India
´ A. Signesa, K. Mitrab, F. Burloa and A.A. Carbonell-Barrachinaa*
a Departamento Tecnologı´a Agroalimentaria, Universidad Miguel Herna´ndez, Orihuela, Alicante, Spain; bRamakrishna Vivekamanda Mission, Institute of Advanced Studies, Kamarhati, Kolkata, West Bengal, India(Received 26 November 2007; final version received 7 May 2008) Arsenic (As) contamination of rice plants can result in high total As concentrations (t-As) in cooked rice, especially if As-contaminated water is used for cooking. This study examines two variables: (1) the cooking method (water volume and inclusion of a washing step); and (2) the rice type (atab and boiled). Cooking water and rawatab and boiled rice contained 40 mg As lÀ1 and 185 and 315 mg As kgÀ1, respectively. In general, all cooking methods increased t-As from the levels in raw rice; however, raw boiled rice decreased its t-As by 12.7% when cooked by the traditional method, but increased by 15.9% or 23.5% when cooked by the intermediate or contemporary methods, respectively. Based on the best possible scenario (thetraditional cooking method leading to the lowest level of contamination, and the atab rice type with the lowest As content), t-As daily intake was estimated to be 328 mg, which was twice the tolerable daily intake of 150 mg. Keywords: atab rice; Calcutta; inorganic arsenic; North 24-Parganas; total arsenic

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