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A recent study conducted by the Institute for Sustainable Food at the University of Sheffield has revealed that arsenic contamination in water threatens the health of a significant portion of the global population, particularly those residing in low- and middle-income countries. The study’s findings suggest that roughly 32% of the world’s population is at risk due to their countries failing to meet the World Health Organization’s arsenic safety standards.
Researchers involved in the study investigated the varying degrees of arsenic absorption into common rice varieties arising from different cooking techniques. The experiment involved testing the effects of various inorganic arsenic concentrations in cooking water, ranging from 10 to 50 µg L-1, alongside arsenic-safe tap water from the UK.
The study’s focus on Bangladesh, a nation with the world’s highest rice consumption per capita at an average of 170 kg per person, exposed considerable risks across all age groups. The researchers emphasized the urgency for policymakers in countries with high rice consumption rates to prioritize providing safe water for household consumption.
The study identified the “Emission Washing” (EW) technique, akin to cooking pasta or noodles where excess water is drained, as the optimal rice cooking method in scenarios where arsenic-safe water is unavailable.
While there are justifiable concerns regarding arsenic intake among rice consumers, ongoing research has brought to light effective strategies to mitigate these risks. These strategies include selecting rice varieties that exhibit lower arsenic absorption rates and adopting cooking methods that efficiently remove arsenic from both water and rice grains.
The significance of adhering to the most recent WHO recommendations to effectively minimize arsenic exposure is strongly emphasized by experts.
