Survey of arsenic and its speciation in rice products such as breakfast cereals, rice crackers and Japanese rice condiments

Guo-Xin Sun, Paul N. Williams, Yong-Guan Zhu*, Claire Deacon, Anne-Marie Carey, Andrea Raab, Joerg Feldmann, Andrew A. Meharg

*Corresponding author for this work

Research output: Contribution to journalArticle

117 Citations (Scopus)

Abstract

Rice has been demonstrated to be one of the major contributors to arsenic (As) in human diets in addition to drinking water, but little is known about rice products as an additional source of As exposure. Rice products were analyzed for total As and a subset of samples were measured for arsenic speciation using high performance liquid chromatography interfaced with inductively coupled plasma-mass spectrometry (HPLC-ICP-MS). A wide range of rice products had total and inorganic arsenic levels that typified those found in rice grain including, crisped rice, puffed rice, rice crackers, rice noodles and a range of Japanese rice condiments as well as rice products targeted at the macrobiotic, vegan, lactose intolerant and gluten intolerance food market. Most As in rice products are inorganic As (75.2-90.1%). This study provides a wider appreciation of how inorganic arsenic derived from rice products enters the human diet. (C) 2008 Elsevier Ltd. All rights reserved.

Original languageEnglish
Pages (from-to)473-475
Number of pages3
JournalEnvironment International
Volume35
Issue number3
DOIs
Publication statusPublished - Apr 2009

Keywords

  • DRINKING-WATER
  • Rice product
  • DIETARY EXPOSURE
  • VEGETABLES
  • COOKED RICE
  • Arsenic speciation
  • GRAIN
  • High inorganic As
  • CONTAMINATION
  • BANGLADESH
  • MARINE

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