Arsenic Contents in Spanish Infant Rice, Pureed Infant Foods, and Rice

Francisco Burlo, Amanda Ramirez-Gandolfo, Antonio J. Signes-Pastor, Parvez I. Haris, Angel A. Carbonell-Barrachina*

*Corresponding author for this work

Research output: Contribution to journalArticle

29 Citations (Scopus)

Abstract

It seems there is a positive correlation between rice content and arsenic level in foods. This is of extraordinary importance for infants below 1 y of age because their diet is very limited and in some cases is highly dependent on rice-based products; this is particularly true for infants with the celiac disease because they have no other option than consume gluten-free products, such as rice or corn. Arsenic contents were significantly higher (P <0.001) in gluten-free infant rice (0.057 mg kg-1) than in products with gluten, based on a mixture of cereals (0.024 mg kg-1). Besides, especial precaution must be taken when preparing rice-based products at home, because arsenic content in Spanish rice was high, with levels being above 0.3 mg kg-1 in some cases.

Original languageEnglish
Pages (from-to)T15-T19
Number of pages5
JournalJournal of food science
Volume77
Issue number1
DOIs
Publication statusPublished - Jan 2012

Keywords

  • baby food
  • celiac disease
  • daily intake
  • dietary exposure
  • food safety
  • gluten
  • PRODUCTS
  • CADMIUM
  • MERCURY
  • GRAIN
  • LEAD
  • BANGLADESH
  • SPECIATION
  • COOKING
  • WATER

Cite this

Burlo, F., Ramirez-Gandolfo, A., Signes-Pastor, A. J., Haris, P. I., & Carbonell-Barrachina, A. A. (2012). Arsenic Contents in Spanish Infant Rice, Pureed Infant Foods, and Rice. Journal of food science, 77(1), T15-T19. https://doi.org/10.1111/j.1750-3841.2011.02502.x