Arsenic speciation in Japanese rice drinks and condiments

Javier Agullo Pastor, Claire Marie Deacon, Richard Jenkins, Parvez I. Haris, Angel A. Carbonell-Barrachina, Andrew Alexander Meharg

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

Rice has been demonstrated to be one of the major contributors to inorganic arsenic (i-As) intake in humans. However, little is known about rice products as additional source of i-As exposure. In this study, misos, syrups and amazake (a fermented sweet rice drink) produced from rice, barley and millet were analysed for total arsenic (t-As) and a subset of samples were also analyzed for As speciation. Rice based products displayed a higher i-As content than those derived from barley and millet. Most of the t-As in the rice products studied was inorganic (63-83%), the remainder being dimethylarsinic acid. Those who regularly consume rice drinks and condiments, such as the Japanese population and those who follow health conscious diets based on the Japanese cuisine, could reach up to 23% of the World Health Organization's Provisional Tolerable Daily Intake of i-As, by only consuming these kinds of products. This study provides a wide appreciation of how i-As derived from rice based products enters the human diet and how this may be of concern to populations who are already exposed to high levels of i-As through consumption of foods such as rice and seaweed.

Original languageEnglish
Pages (from-to)1930-1934
Number of pages5
JournalJournal of Environmental Monitoring
Volume11
Issue number11
DOIs
Publication statusPublished - Nov 2009

Keywords

  • MARKET BASKET SURVEY
  • HPLC-ICP-MS
  • DIETARY EXPOSURE
  • RURAL VILLAGE
  • WEST-BENGAL
  • COOKED RICE
  • FOOD
  • HEALTH
  • INDIA
  • WATER

Cite this

Agullo Pastor, J., Deacon, C. M., Jenkins, R., Haris, P. I., Carbonell-Barrachina, A. A., & Meharg, A. A. (2009). Arsenic speciation in Japanese rice drinks and condiments. Journal of Environmental Monitoring, 11(11), 1930-1934. https://doi.org/10.1039/b911615j

Arsenic speciation in Japanese rice drinks and condiments. / Agullo Pastor, Javier; Deacon, Claire Marie; Jenkins, Richard; Haris, Parvez I.; Carbonell-Barrachina, Angel A.; Meharg, Andrew Alexander.

In: Journal of Environmental Monitoring, Vol. 11, No. 11, 11.2009, p. 1930-1934.

Research output: Contribution to journalArticle

Agullo Pastor, J, Deacon, CM, Jenkins, R, Haris, PI, Carbonell-Barrachina, AA & Meharg, AA 2009, 'Arsenic speciation in Japanese rice drinks and condiments', Journal of Environmental Monitoring, vol. 11, no. 11, pp. 1930-1934. https://doi.org/10.1039/b911615j
Agullo Pastor J, Deacon CM, Jenkins R, Haris PI, Carbonell-Barrachina AA, Meharg AA. Arsenic speciation in Japanese rice drinks and condiments. Journal of Environmental Monitoring. 2009 Nov;11(11):1930-1934. https://doi.org/10.1039/b911615j
Agullo Pastor, Javier ; Deacon, Claire Marie ; Jenkins, Richard ; Haris, Parvez I. ; Carbonell-Barrachina, Angel A. ; Meharg, Andrew Alexander. / Arsenic speciation in Japanese rice drinks and condiments. In: Journal of Environmental Monitoring. 2009 ; Vol. 11, No. 11. pp. 1930-1934.
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