Arsenic speciation in rice and risk assessment of inorganic arsenic in Taiwan population

Chen, Hsiu-Ling; Lee, Ching Chang; Wen-ying, Huang; Huang, Han Ting; Wu, Yi; Hsu, Ya Chen; Kao, Yi Ting

doi:10.1007/s11356-015-5623-z

Cited by 50 publications

(22 citation statements)

References 41 publications

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“…Exposure from rice has been assessed in a number of studies (U.S. Food and Drug Administration, 2016;Sand et al, 2015;Chen et al, 2016;Davis et al, 2017;Sun et al, 2012). These studies indicate that rice is the most common exposure source for food stuffs.…”

Section: Introductionmentioning

confidence: 99%

Arsenic species in wheat, raw and cooked rice: Exposure and associated health implications

Rasheed

Kay

Slack

et al. 2018

Science of The Total Environment

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Arsenic concentrations above 10μgL were previously found in 89% of ground water sources in six villages of Pakistan. The present study has ascertained the health risks associated with exposure to total arsenic (tAs) and its species in most frequently consumed foods. Inorganic arsenic (iAs) concentrations were found to be 92.5±41.88μgkg, 79.21±76.42μgkg, and 116.38±51.38μgkg for raw rice, cooked rice and wheat respectively. The mean tAs concentrations were 47.47±30.72μgkg, 71.65±74.7μgkg, 105±61.47μgkg. Wheat is therefore demonstrated to be a significant source of arsenic exposure. Dimethylarsinic acid was the main organic species detected in rice, whilst monomethylarsonic acid was only found at trace levels. Total daily intake of iAs exceeded the provisional tolerable daily intake of 2.1μgkgday body weight in 74% of study participants due to concurrent intake from water (94%), wheat (5%) and raw rice (1%). A significant association between tAs in cooked rice and cooking water resulted in tAs intake 43% higher in cooked rice compared to raw rice. The study suggests that arsenic intake from food, particularly from wheat consumption, holds particular significance where iAs is relatively low in water. Chronic health risks were found to be significantly higher from wheat intake than rice, whilst the risk in terms of acute effects was below the USEPA's limit of 1.0. Children were at significantly higher health risk than adults due to iAs exposure from rice and/or wheat. The dietary exposure of participants to tAs was attributable to staple food intake with ground water iAs <10μgL, however the preliminary advisory level (200μgkg) was achievable with rice consumption of ≤200gday and compliance with ≤10μgL iAs in drinking water. Although the daily iAs intake from food was lower than total water intake, the potential health risk from exposure to arsenic and its species still exists and requires exposure control measures.

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Section: Introductionmentioning

confidence: 99%

Arsenic species in wheat, raw and cooked rice: Exposure and associated health implications

Rasheed

Kay

Slack

et al. 2018

Science of The Total Environment

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“…With this scenario, either the overestimate or the lower estimate for the ADD of both genders is likely to happen. A study in Taiwan that focused on the iAs risk assessment from rice consumption showed that women were exposed to iAs with a lower ADD than men [50].…”

Section: Discussionmentioning

confidence: 99%

Assessing inorganic arsenic in rice and its health risk to consumers in Ho Chi Minh City, Vietnam

Nguyen¹,

Cu²,

Watchalayann

et al. 2020

JHR

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PurposeThe consumption of rice that contains high levels of inorganic arsenic may cause human health risk. This study aims to determine As species concentrations, particularly iAs, in raw rice in Ho Chi Minh (HCM) City and its health risks.Design/methodology/approachA total of 60 polished raw composite samples of rice were purchased from traditional markets and supermarkets in HCM City. All samples were analyzed by HPLC-ICPMS for As species determination.FindingsMean concentrations of inorganic arsenic in all samples, which were purchased from supermarket and traditional market, were 88.8 µg/kg and 80.6 µg/kg, respectively. Overall, inorganic arsenic level was 84.7 µg/kg and contributed the highest proportion of arsenic species in rice with 67.7%. The proportion profiles for arsenic species were: As (III) (60 %); dimethylarsinic acid (32.2 %); As (V) (7.7 %) and methylarsonic acid (0.1 %). Inorganic arsenic level in raw rice was below the recommendation of World Health Organization. Using the benchmark dose recommended by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), all exposure doses were lower than BMDL05. However, as the doses ranged from 3.0 to 8.6 of Margin of Exposure (MOE), the health risk of iAs from rice consumption remains public health concern.Originality/valueThe study results report on the surveillance data of the presence of inorganic arsenic in raw rice products, which are available in the supermarkets and traditional markets, and its health risk to consumers in a metropolitan city in Vietnam.

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“…We further illustrate the usefulness of the TFR system in risk assessments of cadmium, a heavy metal that is harmful to the human body, in the rice in the composite food. Rice is one of the most popular food crops in Taiwan as well as in the Asia–Pacific region [6]. It may contain polluted substances accrued during the metabolic process if it is irrigated with polluted water and sediments.…”

Section: Introductionmentioning

confidence: 99%

The Integration of Recipes with a Standardizable Food Description FACET for Cadmium Exposure Risk Assessment

Chiu

Lin

et al. 2019

IJERPH

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Existing food classification and description systems provide users with limited information related to exposure assessment. Our aim in this work is to propose a standardized food description facet called the Taiwan Food Recipe (TFR) system as an emerging tool for food composition, with detailed food ingredient information, including names, proportions, weights of uncooked and cooked foods, etc. The composite foods listed in the Taiwan Nutrition and Health Survey were collected into a list and as consumption data. The TFR system is intended to help analysts reduce potential estimation bias, where, for example, risk assessment results may be overestimated or underestimated due to the complexity of the composition in the composite foods. Based on a Taiwanese food database, we further illustrate and demonstrate how the TFR system can be applied to the assessment of risk of cadmium (Cd) exposure in rice ingredients in the composite food products. In the original system (HFDFC system), the composite food intakes used total weight to estimate the hazard index (HI) of cadmium in the exposure risk assessment, but the percentage of rice was not 100%. The proposed TFR system estimates the percentage of rice and actual intakes in composite foods. Fried rice, sushi, and rice balls in the study were the most common foods containing rice and had higher consumption rates among Taiwan’s rice-based composite foods. The HIs of fried rice, sushi, and rice balls were 0.09, 0.10, and 0.13, respectively, in the HFDFC system. In the TFR system, the HIs of rice in fried rice, sushi, and rice balls were 0.06, 0.04 and 0.05, respectively. The HI of other components in fried rice, sushi, and rice balls were 0.03, 0.06 and 0.08, respectively. More precise HIs were thus shown. The TFR system contributes to global food classification and description systems by providing an appropriate, standardized, and generalized framework for exposure assessments.

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Arsenic speciation in rice and risk assessment of inorganic arsenic in Taiwan population

Cited by 50 publications

References 41 publications

Arsenic species in wheat, raw and cooked rice: Exposure and associated health implications

Arsenic species in wheat, raw and cooked rice: Exposure and associated health implications

Assessing inorganic arsenic in rice and its health risk to consumers in Ho Chi Minh City, Vietnam

The Integration of Recipes with a Standardizable Food Description FACET for Cadmium Exposure Risk Assessment

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