Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test

Oral Bioaccessibility and Exposure Risk of Metal(loid)s in Local Residents Near a Mining-Impacted Area, Hunan, China

“…In the gastrointestinal phase, the average Cd, Pb and As bioaccessibilities were 49%, 39% and 94%, respectively. These values are similar to our previous reports by Zhuang et al [23]. With respect to pak choi, the average bioaccessibility values for Cd, Pb and As were 71%, 48% and 37% in the gastric fraction, whereas the bioaccessibility values for the gastrointestinal fraction were 29%, 30.5% and 52.5%, respectively.…”

“…Similarly, large contribution rates of Cd intake from homegrown rice and vegetables were 114% and 22.2%, respectively. These values were lower than the exposure contribution of Cd (212%) by rice purchased from local markets around a mining area in our previous study [23]. Based on the above statistical data, If the intake of metal(loid)s through locally produced rice and vegetables is taken into account, the great potential health threat cannoned be overstated: The effect of this type of consumption should not be overlooked.…”

“…Compared with the values in several types of raw vegetables by Zhuang et al [17], the average bioaccessibility for the gastric and gastrointestinal fractions were similar, in which Pb bioaccessibility varied from 10 to 60% in the gastric phase and from 13 to 39% in the gastrointestinal phase. So, high contamination level in rice or other food crops could explain a large proportion of variation in the predicted bioaccessibility levels in our previous study [23]. In contrast to Cd and Pb, As bioaccessibility in the gastrointestinal fraction was higher than those during the gastric fraction.…”

“…Human exposure to metal(loid)s is influenced by both metal(loid) bioaccessibility or bioavailability and total concentration in the foods [23,24]. The oral bioaccessibility of Cd, Pb and As measured in the gastric and gastrointestinal fractions for rice and vegetables defined by PBET methods are presented in Figure 4.…”

Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice

“…Although many studies are associated with the bioaccessibility of heavy metals in raw and cooked rice, only a limited number of studies evaluate the influences of cooking. Zhuang et al . preliminarily measured the effects of cooking on Cd and As bioaccessibilities of rice at three contamination levels.…”