Survey of arsenic in food composites from an arsenic-affected area of West Bengal, India

Roychowdhury, Tarit; Uchino, Tadashi; Tokunaga, Hiroshi; Ando, Masayuki

doi:10.1016/s0278-6915(02)00104-7

Cited by 268 publications

(164 citation statements)

References 18 publications

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“…Previous studies identified that the cooking processes in rural areas increase the concentration of As in cooked food. The amount of As in food appears to be related to both the cooking process and the amount of As in the water used for cooking; for example, a study by Roychowdhury et al [2] indicated that the concentration of As in cooked rice was higher than that in raw rice, suggesting a chelating effect by rice grains. Some previous studies on the estimation of As concentration in foodstuffs [3][4][5] suggest that, after drinking water, the As concentration is highest in rice, followed by vegetables.…”

Section: Introductionmentioning

confidence: 99%

Arsenic contamination in groundwater and its effects on adolescent intelligence and social competence in Bangladesh with special reference to daily drinking/cooking water intake

Nahar

Inaoka

Fujimura

et al. 2013

Environ Health Prev Med

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Objective The present study aims to investigate the relationship between arsenic (As) exposure and intelligence quotient (IQ) or social competence (SC) of Bangladeshi adolescents (aged 14 or 15 years) in Sonargaon thana. Methods Information about socioeconomic status (SES) was collected as confounding factors. To evaluate the relative contribution of As sources to total As intake, the As concentrations in urine and drinking/cooking water, and the amount of water added in cooking, were assessed on site using a food frequency questionnaire (FFQ). Results The results confirmed that As exposure was essential to lower adolescent IQ or SC because they were negatively associated with As exposure after controlling for SES (particularly household income). Except for cooking water, the amount of drinking water varied with season and appeared to be the major As source because the As concentration in water was generally correlated with the As concentration in urine, and they were related to lower IQ or SC (even after controlling for SES). The FFQ survey revealed that rice was consumed the most frequently (more than once daily), followed by daal (bean) soup and nonleafy vegetables, but fish, meat, and eggs were consumed approximately once a week. Water intake per meal from cooked rice was estimated to be 616 mL/person, followed by bean soup (258 mL/person) and cooked vegetables (82 mL/person). Conclusions Our results suggest that water used for cooking might be an important source of As, and the cooking process can affect the amount of As in cooked food.

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Section: Introductionmentioning

confidence: 99%

Arsenic contamination in groundwater and its effects on adolescent intelligence and social competence in Bangladesh with special reference to daily drinking/cooking water intake

Nahar

Inaoka

Fujimura

et al. 2013

Environ Health Prev Med

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“…Roychowdhury et al (2002) reported that mean (n=9) arsenic concentrations in cooked rice was 378 µg/kg whereas in raw rice, it was about 211.7 µg/kg (n=8). But the important finding of the present experiment is that when rice is cooked with excess water and the gruel is discarded, arsenic concentrations in cooked rice decreased.…”

Section: Arsenic Content In Non-parboiled Cooked Ricementioning

confidence: 99%

Influence of cooking method on arsenic retention in cooked rice related to dietary exposure

Rahman

Hasegawa

Rahman

et al. 2006

Science of The Total Environment

104

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Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was conducted in Bangladesh to investigate the influence of cooking methods on arsenic retention in cooked rice. Rice samples were collected directly from a severely arsenic affected area and also from an unaffected area, to compare the results. Rice was cooked according to the traditional methods employed by the population of subjected areas. Arsenic concentrations were 0.40±0.03 and 0.58±0.12 mg/kg in parboiled rice of arsenic affected area, cooked with excess water and 1.35±0.04 and 1.59±0.07 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. In non-parboiled rice, arsenic concentrations were 0.39±0.04 and 0.44±0.03 mg/kg in rice cooked with excess water and 1.62±0.07 and 1.74±0.05 mg/kg in gruel for BRRI dhan28 and BRRI hybrid dhan1, respectively. Total arsenic content in rice, cooked with limited water (therefore gruel was absorbed completely by rice) were 0.89±0.07 and 1.08±0.06 mg/kg (parboiled) and 0.75±0.04 and 1.09±0.06 mg/kg (non-parboiled) for BRRI dhan28 and BRRI hybrid dhan1, respectively. Water used for cooking rice contained 0.13 and 0.01 mg of As/l for contaminated and non-contaminated areas, respectively. Arsenic concentrations in cooked parboiled and non-parboiled rice and gruel of non-contaminated area were significantly lower (p<0.01) than that of contaminated area. The results imply that cooking of arsenic contaminated rice with arsenic contaminated water increases its concentration in cooked rice.

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“…The cancer risks to the population due to As in U.S. water supplies may be comparable to those from environmental tobacco smoke and radon in homes (Smith et al, 1992). In Bangladesh, over 40 million people drink well water containing toxic levels of As (Smedley and Kinniburgh, 2002) and, in West Bengal, India, out of a total of 18 districts, nine have been identified where the groundwater contains As above 0.05 mg L 21 (well above the permissible limit of As in drinking water [0.01 mg L 21 ] recommended by the World Health Organization [WHO]; Roychowdhury et al, 2002). Decontamination of As pollution has become a major environmental concern around the globe, particularly in Southeast Asia (Meharg, 2004).…”

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confidence: 99%

Characterization of Arsenate Reductase in the Extract of Roots and Fronds of Chinese Brake Fern, an Arsenic Hyperaccumulator

et al. 2005

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Root extracts from the arsenic (As) hyperaccumulating Chinese brake fern (Pteris vittata) were shown to be able to reduce arsenate to arsenite. An arsenate reductase (AR) in the fern showed a reaction mechanism similar to the previously reported Acr2p, an AR from yeast (Saccharomyces cerevisiae), using glutathione as the electron donor. Substrate specificity as well as sensitivity toward inhibitors for the fern AR (phosphate as a competitive inhibitor, arsenite as a noncompetitive inhibitor) was also similar to Acr2p. Kinetic analysis showed that the fern AR had a Michaelis constant value of 2.33 mM for arsenate, 15-fold lower than the purified Acr2p. The AR-specific activity of the fern roots treated with 2 mM arsenate for 9 d was at least 7 times higher than those of roots and shoots of plant species that are known not to tolerate arsenate. A T-DNA knockout mutant of Arabidopsis (Arabidopsis thaliana) with disruption in the putative Acr2 gene had no AR activity. We could not detect AR activity in shoots of the fern. These results indicate that (1) arsenite, the previously reported main storage form of As in the fern fronds, may come mainly from the reduction of arsenate in roots; and (2) AR plays an important role in the detoxification of As in the As hyperaccumulating fern.

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Survey of arsenic in food composites from an arsenic-affected area of West Bengal, India

Cited by 268 publications

References 18 publications

Arsenic contamination in groundwater and its effects on adolescent intelligence and social competence in Bangladesh with special reference to daily drinking/cooking water intake

Arsenic contamination in groundwater and its effects on adolescent intelligence and social competence in Bangladesh with special reference to daily drinking/cooking water intake

Influence of cooking method on arsenic retention in cooked rice related to dietary exposure

Characterization of Arsenate Reductase in the Extract of Roots and Fronds of Chinese Brake Fern, an Arsenic Hyperaccumulator

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