Pogoson et al. 2020 - Food-safe rice cooking pre-treatment for cadmium and arsenic
This Food Chemistry study tested food-safe pre-soaking and cooking treatments for reducing cadmium, inorganic arsenic, and dimethylarsinic acid in polished rice. It contributes both occurrence context for retail rice and mitigation context for post-harvest/cooking reduction.
Key numbers
Source units are mg/kg unless otherwise noted.
- Initial cadmium in the ten rice types ranged from 0.006 to 0.077 mg/kg.
- Initial total arsenic ranged from 0.02 to 0.095 mg/kg.
- Inorganic arsenic averaged 0.08 mg/kg in the tested rice set; DMA averaged 0.033 mg/kg.
- Cooking at a 5:1 water:rice ratio reduced inorganic arsenic from 0.08 to 0.033 mg/kg, about a 60% reduction.
- Citric acid treatment reduced inorganic arsenic to 0.02 mg/kg, and citric acid followed by calcium carbonate reduced it to 0.015 mg/kg, an average maximum reduction of about 82%.
- The final two-step process removed about 79% of cadmium, 81% of inorganic arsenic, and 66% of DMA before the authors adjusted for the calcium-carbonate neutralization step.
- Across ten rice types, the citric-acid sequence reduced cadmium by more than 60% on average, with a standard error of 4.6%.
Methods
Packaged rice was purchased from Belfast retail stores. Rice was soaked, treated with citric acid and calcium carbonate variants, cooked, freeze-dried, and analyzed for cadmium, arsenic species, and mineral nutrients using ICP-based methods and HPLC-ICP-MS for arsenic species.
Implications
The source supports rice mitigation and occurrence context. Treatment values should not be pooled with raw rice occurrence values unless the preparation state is preserved.
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Verification notes
- Source identity checked against DOI 10.1016/j.foodchem.2020.127842 and the downloaded PDF.
- Values are kept in the preparation state reported by the authors: raw, cooked, citric-acid-treated, and neutralized cooked rice are not collapsed together.
Page history
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