A recent study conducted by the University of Sheffield’s Institute for Sustainable Food and the Department of Geography in the United Kingdom has illuminated the serious health risks associated with using arsenic-contaminated water to cook rice, a dietary staple for a significant portion of the global population.
Highlighting the widespread presence of arsenic in water sources, particularly in low- and middle-income countries where adherence to World Health Organization (WHO) arsenic limits is lacking, the study underscores the urgent need for stringent regulatory measures to protect public health.
Lead author Professor Manoj Menon emphasizes the insufficiency of current regulatory standards, noting that outdated WHO guidelines persist in certain regions. While some countries, including India, have adopted stricter arsenic standards, many nations remain devoid of adequate regulations, posing a significant health threat.
Rice, known for its propensity to accumulate arsenic, poses heightened health risks when cooked with arsenic-contaminated water, given arsenic’s classification as a Group 1 carcinogen by the International Agency for Research on Cancer. Prolonged exposure to arsenic increases the risk of cancer, diabetes, and cardiovascular diseases.
The study evaluates various cooking methods’ effectiveness in reducing arsenic absorption, highlighting promising outcomes with techniques involving excess water or percolation. Notably, brown rice emerges as a potentially safer option due to its lower arsenic absorption compared to white or parboiled rice, offering a viable alternative for regions grappling with arsenic-contaminated water supplies.
Researchers posit that the bran layer in brown rice acts as a protective barrier against arsenic accumulation in the rice grain, with iron and manganese present in bran potentially binding with arsenic, further mitigating its absorption.
The study’s recommendations advocate for the implementation of stringent water quality policies in high rice-consuming countries, such as Bangladesh, to safeguard public health. Additionally, the adoption of rice varieties with lower arsenic absorption and the utilization of cooking methods that minimize arsenic exposure are crucial strategies in addressing the pervasive health risks posed by arsenic contamination in rice cooking water.
Source: Down To Earth News
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