Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements

Inorganic arsenic (iAs) is a group 1 carcinogen, and consumption of rice can be significant pathway iAs exposure in the food chain. Although there are regulations place to control for marketed some countries, additional measures explored remove from rice. Due surface-bound soluble nature iAs, previous studies have shown that it removed extent using different cooking methods. Towards this goal we modified tested absorption method combination with four home-friendly treatments (UA = unwashed absorbed, WA washed PSA pre-soaked PBA parboiled absorbed) both brown white (3 types each). The nutrient elements were measured ICP-MS speciation was carried out LC-ICP-MS. Overall, our results show optimum approach assessed, removing 54% 73% inorganic respectively, raising margin (MOE) by 3.7 2.2 times rice, thus allowing more safely infants, children adults. Other effective reducing concentration only. Here also report changes selected (P, K, Mg, Zn Mn) which relatively abundant In general, retained nutrients than No loss observed other similar or less comparison reported losses cooked excess water literature. We conclude promising technique further research needed including regional quality levels.