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

蒸煮对稻米中镉和砷健帆生物顶用的感应
小说作者排行榜前十名:Zhuang Ping(庄…    文章来源:Food Chemistry    法定人数:    更新时间:2016-10-20


提要: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 total Cd
by about 10% for rices A and B, while medium or high volume water-cooking had no effect on Cd bioaccessibility in all rice types. In contrast, low volume cooking did not remove As, but a significant decrease (p < 0.05) was observed when cooking with higher volumes of water. This study provides information for a better understanding of more realistic estimation of metal(loid)s exposure from rice and the possible health risks.


基本词: Human exposure。Risk assessment,In vitro method。Established daily intake (EDI)。
Target hazard quotient (THQ)

 

心经全文书法下载:Assessment of influences of cooking on cadmium and arsenic bioaccessibility in rice, using an in vitro physiologically-based extraction test

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图1:3种不等污浊水平稻米中镉和砷的健帆生物顶用


 图2:不等水量烹调后对稻米镉和铅健帆生物顶用的感应

 

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