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Removal of Toxic and Essential Nutrient Elements from Commercial Rice Brands Using Different Washing and Cooking Practices: Human Health Risk Assessment

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  • Syfullah Shahriar

    (Global Centre for Environmental Remediation (GCER), College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW 2308, Australia
    Department of Soil Science, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh)

  • Alok Kumar Paul

    (Department of Soil Science, Sher-e-Bangla Agricultural University, Dhaka 1207, Bangladesh)

  • Mohammad Mahmudur Rahman

    (Global Centre for Environmental Remediation (GCER), College of Engineering, Science and Environment, The University of Newcastle, Callaghan, NSW 2308, Australia)

Abstract

This study determined the influence of different cooking procedures on the removal of toxic elements (TEs) including arsenic (As), cadmium (Cd), and lead (Pb) along with other nutrient elements from different commercially available rice brands sold in Bangladeshi markets. We observed 33%, 35%, and 27% average removal of As, Cd, and Pb accordingly from rice when cooked with a rice to water ratio of 1:6 after washing 5 times. We also found a significant reduction in essential elements: Zn (17%), Cu (10%), Mn (22%), Se (49%), and Mo (22%), when rice cooking was performed as in traditional practice. Daily dietary intakes were found to be between 0.36 and 1.67 µg/kgbw for As, 0.06 and 1.15 µg/kgbw for Cd, and 0.04 and 0.17 µg/kgbw for Pb when rice was cooked by the rice cooker method (rice:water 1:2), while in the traditional method (rice:water 1:6) daily intake rates ranged from 0.23 to 1.3 µg/kgbw for As, 0.04 to 0.88 µg/kgbw for Cd, and 0.03 to 0.15 µg/kgbw for Pb for adults. The HQ and ILCR for As, Cd, and Pb revealed that there is a possibility of noncarcinogenic and carcinogenic risk for As but no appreciable risk for Cd and Pb from consumption of rice.

Suggested Citation

  • Syfullah Shahriar & Alok Kumar Paul & Mohammad Mahmudur Rahman, 2022. "Removal of Toxic and Essential Nutrient Elements from Commercial Rice Brands Using Different Washing and Cooking Practices: Human Health Risk Assessment," IJERPH, MDPI, vol. 19(5), pages 1-16, February.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:5:p:2582-:d:756625
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    References listed on IDEAS

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    1. del Ninno, Carlo & Dorosh, Paul A., 2001. "Averting a food crisis: private imports and public targeted distribution in Bangladesh after the 1998 flood," Agricultural Economics, Blackwell, vol. 25(2-3), pages 337-346, September.
    2. Tasila Mwale & Mohammad Mahmudur Rahman & Debapriya Mondal, 2018. "Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice," IJERPH, MDPI, vol. 15(6), pages 1-11, May.
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