Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice
Use of excess water in cooking of rice is a well-studied short-term arsenic removal technique. However, the outcome on the nutritional content of rice is not well addressed. We determined the benefit of different cooking techniques on arsenic removal and the associated risk of losing the essential e...
Main Authors: | , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2018-05-01
|
Series: | International Journal of Environmental Research and Public Health |
Subjects: | |
Online Access: | http://www.mdpi.com/1660-4601/15/6/1056 |
id |
doaj-ddbb961e18ea41a1b690ea9ddd94c771 |
---|---|
record_format |
Article |
spelling |
doaj-ddbb961e18ea41a1b690ea9ddd94c7712020-11-25T00:50:52ZengMDPI AGInternational Journal of Environmental Research and Public Health1660-46012018-05-01156105610.3390/ijerph15061056ijerph15061056Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in RiceTasila Mwale0Mohammad Mahmudur Rahman1Debapriya Mondal2School of Environment and Life Sciences, University of Salford, Salford M5 4WT, UKGlobal Centre for Environmental Remediation (GCER), Faculty of Science, The University of Newcastle, Newcastle, NSW 2308, AustraliaSchool of Environment and Life Sciences, University of Salford, Salford M5 4WT, UKUse of excess water in cooking of rice is a well-studied short-term arsenic removal technique. However, the outcome on the nutritional content of rice is not well addressed. We determined the benefit of different cooking techniques on arsenic removal and the associated risk of losing the essential elements in rice. Overall, we found 4.5%, 30%, and 44% decrease in the arsenic content of rice when cooked with rice-to-water ratios of 1:3, 1:6 (p = 0.004), and 1:10 (parboiling; p < 0.0001), respectively. All the essential elements (except iron, selenium, and copper) incurred a significant loss when rice was cooked using the 1:6 technique: potassium (50%), nickel (44.6%), molybdenum (38.5%), magnesium (22.4%), cobalt (21.2%), manganese (16.5%), calcium (14.5%), selenium (12%), iron (8.2%), zinc (7.7%), and copper (0.2%) and further reduction was observed on parboiling, except for iron. For the same cooking method (1:6), percentage contribution to the recommended daily intake (RDI) of essential elements was highest for molybdenum (154.7%), followed by manganese (34.5%), copper (33.4%), selenium (13.1%), nickel (12.4%), zinc (10%), magnesium (8%), iron (6.3%), potassium (1.8%), and calcium (0.5%). Hence, cooked rice as a staple is a poor source for essential elements and thus micronutrients.http://www.mdpi.com/1660-4601/15/6/1056ricearsenicessential elementscookingrecommended daily intake |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Tasila Mwale Mohammad Mahmudur Rahman Debapriya Mondal |
spellingShingle |
Tasila Mwale Mohammad Mahmudur Rahman Debapriya Mondal Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice International Journal of Environmental Research and Public Health rice arsenic essential elements cooking recommended daily intake |
author_facet |
Tasila Mwale Mohammad Mahmudur Rahman Debapriya Mondal |
author_sort |
Tasila Mwale |
title |
Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice |
title_short |
Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice |
title_full |
Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice |
title_fullStr |
Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice |
title_full_unstemmed |
Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice |
title_sort |
risk and benefit of different cooking methods on essential elements and arsenic in rice |
publisher |
MDPI AG |
series |
International Journal of Environmental Research and Public Health |
issn |
1660-4601 |
publishDate |
2018-05-01 |
description |
Use of excess water in cooking of rice is a well-studied short-term arsenic removal technique. However, the outcome on the nutritional content of rice is not well addressed. We determined the benefit of different cooking techniques on arsenic removal and the associated risk of losing the essential elements in rice. Overall, we found 4.5%, 30%, and 44% decrease in the arsenic content of rice when cooked with rice-to-water ratios of 1:3, 1:6 (p = 0.004), and 1:10 (parboiling; p < 0.0001), respectively. All the essential elements (except iron, selenium, and copper) incurred a significant loss when rice was cooked using the 1:6 technique: potassium (50%), nickel (44.6%), molybdenum (38.5%), magnesium (22.4%), cobalt (21.2%), manganese (16.5%), calcium (14.5%), selenium (12%), iron (8.2%), zinc (7.7%), and copper (0.2%) and further reduction was observed on parboiling, except for iron. For the same cooking method (1:6), percentage contribution to the recommended daily intake (RDI) of essential elements was highest for molybdenum (154.7%), followed by manganese (34.5%), copper (33.4%), selenium (13.1%), nickel (12.4%), zinc (10%), magnesium (8%), iron (6.3%), potassium (1.8%), and calcium (0.5%). Hence, cooked rice as a staple is a poor source for essential elements and thus micronutrients. |
topic |
rice arsenic essential elements cooking recommended daily intake |
url |
http://www.mdpi.com/1660-4601/15/6/1056 |
work_keys_str_mv |
AT tasilamwale riskandbenefitofdifferentcookingmethodsonessentialelementsandarsenicinrice AT mohammadmahmudurrahman riskandbenefitofdifferentcookingmethodsonessentialelementsandarsenicinrice AT debapriyamondal riskandbenefitofdifferentcookingmethodsonessentialelementsandarsenicinrice |
_version_ |
1725246130933989376 |