Bioavailability of Inorganic Arsenic in Cooked Rice: Practical Aspects for Human Health Risk Assessments

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Abstract

Arsenic is present in rice grain mainly as inorganic arsenic. Little is known about the effect of cooking on inorganic arsenic content in rice and its bioavailability. This study evaluated total arsenic and inorganic arsenic in rice cooked with arsenic-contaminated water, the bioaccessibility of As(III) and As(V) after simulated gastrointestinal digestion, and the extent of arsenic retention and transport by Caco-2 cells used as a model of intestinal epithelia. After cooking, inorganic arsenic contents increase significantly. After simulated gastrointestinal digestion, the bioaccessibility of inorganic arsenic reached 63−99%; As(V) was the main species found. In Caco-2 cells, arsenic retention, transport, and total uptake (retention + transport) varied between 0.6 and 6.4, 3.3 and 11.4, and 3.9 and 17.8%, respectively. These results show that in arsenic endemic areas with subsistence rice diets, the contribution of inorganic arsenic from cooked rice should be considered in assessments of arsenic health risk. Keywords: Inorganic arsenic; rice; cooking; Caco-2; bioavailability

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