Journal Article 1 Mention
Health risk assessment of metal contamination in Malaysian rice ( Oryza sativa ): The impact of parboiling on toxic metal reduction prior to cooking
Ngee Chuang Goh•2024
Nurul Shahfiza NoorRafeezul Mohamed
Average · 41st Percentile
3 citations · Pollution

TLDR

Parboiling rice before cooking greatly reduced harmful metals and lowered estimated health risks. However, arsenic exposure may still be unsafe, especially for children and many people under varied conditions.

Summary

1 Study Aim

The study assessed whether parboiling before absorption cooking (PBA), a process that boils rice before cooking it with measured water, reduces metal contamination in Malaysian rice. The authors compared PBA with other cooking treatments and evaluated possible health risks from toxic and essential metals. The research asked whether preparing rice this way could make it safer to eat.

2 Study Design

The researchers measured metals in Malaysian rice using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), a highly sensitive chemical testing method. They compared several cooking treatments, including PBA. Health risks were estimated using United States Environmental Protection Agency (USEPA) guidelines for different age groups. The analysis included deterministic calculations using fixed values and Monte Carlo simulations, which repeat estimates across varied conditions. The study tested cooked Malaysian rice and estimated risks for people of different ages.

3 Findings

The study reports that PBA removed 77.9% of toxic metals and 68.4% of essential metals. Arsenic (As), cadmium (Cd), and lead (Pb) fell below permitted limits after PBA. Deterministic assessment showed an 84.5% lower hazard index, which combines several non-cancer health risks, and an 88.9% lower lifetime carcinogenic risk (LCR), the estimated lifetime cancer risk, from arsenic. Nickel and zinc hazard quotients remained acceptable for most groups, but children still faced excessive arsenic LCR. Monte Carlo simulations found that over 95% of people in every age group had unacceptable arsenic-related risks, regardless of cooking method. The authors recommend measuring metal bioavailability, meaning how much the body can absorb, and metal forms in future studies. Parboiling made rice much safer overall, but arsenic risks remained a serious concern.

Abstract

Abstract Metal contamination in rice grains is a critical global issue, posing serious health risks and affecting food safety, especially in countries like Malaysia where rice is a staple food. This study aimed to assess the effectiveness of various cooking treatments, with a focus on parboiling before absorption cooking (PBA), in reducing metal contamination in Malaysian rice. Metal levels were measured using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), and health risks were assessed following USEPA guidelines. Parboiling before absorption cooking was found to eliminate 77.9% of toxic metals and 68.4% of essential metals while keeping arsenic (As), cadmium (Cd) and lead (Pb) concentrations below permissible limits. Deterministic health risk assessment indicated that PBA reduced hazard index by 84.5% and lifetime carcinogenic risk (LCR) from As exposure by 88.9%. Hazard quotient for nickel (Ni) and zinc (Zn) remained acceptable for all age groups except for As in children, where LCR exceeded permissible limits. Monte Carlo simulations revealed that over 95% of individuals across age groups faced unacceptable non-carcinogenic and carcinogenic risks from As exposure, regardless of cooking method. In conclusion, PBA effectively lowered metal concentrations and health risks, especially for toxic metals in rice. Future studies could enhance risk assessment accuracy by analysing metal bioavailability and speciation of metals particularly As.

Referenced In