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A recent study conducted by researchers at the University of Sheffield’s Institute for Sustainable Food has unveiled alarming findings regarding the health risks posed by water contaminated with arsenic, particularly in cooking rice. The study highlights that countries deviating from the current World Health Organisation (WHO) recommended limits on arsenic levels in water are jeopardizing the health of approximately 32 percent of the global population, especially those in low and middle-income countries.
Published as a first-of-its-kind research, the study underscores the significant health consequences of long-term exposure to arsenic in water used for drinking, food preparation, or crop irrigation. It reveals that such exposure can lead to various health issues, including cancer, diabetes, and pulmonary and cardiovascular diseases, affecting every organ in the body.
Dr. Manoj Menon, the lead researcher from the University of Sheffield, emphasized the importance of adhering to WHO standards, especially in regions where rice consumption is prevalent. The study compared the absorption of arsenic into different rice types cooked with water contaminated with varying levels of arsenic. Surprisingly, white and parboiled rice, commonly consumed in the West and Asia, accumulated more arsenic than brown rice when cooked with arsenic-spiked water. However, using arsenic-safe water effectively removed arsenic from these rice types.
Dr. Menon stressed the urgency for countries worldwide to adopt the latest WHO recommendations to minimize arsenic exposure and protect public health. He cited India as an example, where adopting stricter arsenic standards has helped mitigate health risks. Additionally, the study suggested that certain cooking methods, such as using excess water and draining it off when done, can help reduce arsenic risks in rice consumption.
The research team’s previous studies have also highlighted the significance of cooking methods in reducing arsenic loading in rice grains. Dr. Menon emphasized the importance of access to clean water and sanitation, aligning with the United Nations Sustainable Development Goals. He urged policymakers to implement regulations and measures to ensure arsenic-safe water for domestic use, particularly in regions with high rice consumption rates.
Overall, the study underscores the need for concerted efforts to mitigate arsenic exposure and minimize health risks associated with rice consumption, emphasizing the importance of water quality standards and cooking practices in safeguarding public health globally.
of Sheffield Study Warns of Health Risks from Arsenic-Contaminated Water in Cooking Rice
A recent study conducted by researchers at the University of Sheffield’s Institute for Sustainable Food has unveiled alarming findings regarding the health risks posed by water contaminated with arsenic, particularly in cooking rice. The study highlights that countries deviating from the current World Health Organisation (WHO) recommended limits on arsenic levels in water are jeopardizing the health of approximately 32 percent of the global population, especially those in low and middle-income countries.
Published as a first-of-its-kind research, the study underscores the significant health consequences of long-term exposure to arsenic in water used for drinking, food preparation, or crop irrigation. It reveals that such exposure can lead to various health issues, including cancer, diabetes, and pulmonary and cardiovascular diseases, affecting every organ in the body.
Dr. Manoj Menon, the lead researcher from the University of Sheffield, emphasized the importance of adhering to WHO standards, especially in regions where rice consumption is prevalent. The study compared the absorption of arsenic into different rice types cooked with water contaminated with varying levels of arsenic. Surprisingly, white and parboiled rice, commonly consumed in the West and Asia, accumulated more arsenic than brown rice when cooked with arsenic-spiked water. However, using arsenic-safe water effectively removed arsenic from these rice types.
Dr. Menon stressed the urgency for countries worldwide to adopt the latest WHO recommendations to minimize arsenic exposure and protect public health. He cited India as an example, where adopting stricter arsenic standards has helped mitigate health risks. Additionally, the study suggested that certain cooking methods, such as using excess water and draining it off when done, can help reduce arsenic risks in rice consumption.
The research team’s previous studies have also highlighted the significance of cooking methods in reducing arsenic loading in rice grains. Dr. Menon emphasized the importance of access to clean water and sanitation, aligning with the United Nations Sustainable Development Goals. He urged policymakers to implement regulations and measures to ensure arsenic-safe water for domestic use, particularly in regions with high rice consumption rates.
Overall, the study underscores the need for concerted efforts to mitigate arsenic exposure and minimize health risks associated with rice consumption, emphasizing the importance of water quality standards and cooking practices in safeguarding public health globally.
