Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test.

@article{Zhuang2016AssessmentOI,
  title={Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test.},
  author={Ping Zhuang and Chaosheng Zhang and Yingwen Li and Bi Xia Zou and Hui Mo and Kejun Wu and Jing-tao Wu and Zhi-an Li},
  journal={Food chemistry},
  year={2016},
  volume={213},
  pages={206-214}
}
The health risks associated with rice consumption may decrease if consumers use cooking practices which can reduce the bioaccessibility of metal(loid)s. The effects of cooking on the Cd and As bioaccessibility, at three contamination levels of rice, were studied. Results indicated that cooking reduced bioaccessibility of Cd and As in rice. Cooking resulted in a significant increase (p<0.01) of Cd and As concentrations in the residual fraction. Low volume water-cooking of rice to dryness reduced… CONTINUE READING

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