Changes in concentrations of potentially toxic and essential elements of Iranian rice using various cooking methods: A probabilistic health risk-assessment study

Abstract

Listen

Translate article

In the present study, 41 domestic rice samples were analyzed for potentially toxic elements (PTEs) and essential elements (EEs) using inductively coupled plasma-optical emission spectrometry (ICP-OES). Then, a health risk assessment was carried out. Effects of cooking methods, including the rinsed and kateh (unrinsed) methods, on removing PTEs were investigated as another major aim of this study. The rinsed cooking process demonstrated significant efficacy in decreasing concentrations of Pb, Al, and Ba, as well as EEs, including Ca, Fe, K, Mn, Mo, Na, Ni, and Zn. The mean levels of PTEs (Al, As, Ba, Cr, Cd, Pb, and Ti) were respectively 4.532, 0.018, 2.186, 0.425, 0.014, 0.102, and 0.027 mg kg−1. Rinsed the rinsed cooking method included the greatest significant decreases in PTE and EE concentrations. The target hazard quotient (THQ) values of Cr, Cu and Mo were greater than those of safety limits in children but less than 1 U. Using rinsed cooking method, concentrations of PTEs, including Al, Ba and Pb, decreased 2, 3 and 7 folds in rice samples, respectively. Technically, incremental lifetime cancer risk (ILCR) values indicate carcinogenic risks for exposure to As, Cr, and Ni for children and Cr and Ni for adults., and Ni for children, This study provides knowledge that reflects the need to set up food-safety risk management and the importance of promoting further coordinated and focused policy actions to achieve food and nutrition security.