Abstract
ABSTRACT Heavy metal exposure through rice consumption (Oryza sativa L.) is a human health concern. This systematic review and meta-analysis investigated the association between toxic metals exposure and rice cooking methods. Based on the inclusion and exclusion criteria, fifteen studies were selected as eligible for the meta-analysis. Our results showed a significant decrease in the content of arsenic, lead, and cadmium following the cooking rice (WMD= −0.04 mg/kg, 95% CI: −0.05, −0.03, P = 0.000), (WMD = −0.01 mg/kg, 95% CI: −0.01, −0.01, P = 0.000), and (WMD = −0.01 mg/kg, 95% CI: −0.01, −0.00, P = 0.000), respectively. Furthermore, based on the subgroup analysis the overall rank order of cooking methods in the rice was rinsed > parboiling > Kateh > high-pressure, microwave, and steaming. The findings of this meta-analysis indicate the beneficial effects of cooking on reducing arsenic, lead, and cadmium exposure via rice consumption.
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