Assessment of Rice Marketed in Iran with Emphasis on Toxic and Essential Elements; Effect of Different Cooking Methods.

Assessment of Rice Marketed in Iran with Emphasis on Toxic and Essential Elements; Effect of Different Cooking Methods. Biol Trace Elem Res. 2020 Mar 18;: Authors: Shariatifar N, Rezaei M, Alizadeh Sani M, Alimohammadi M, Arabameri M Abstract Rice is one of the most valuable nutrients in the diet of most people in the world. The aim of this study was to evaluate the effect of various pre-cooking (washing, soaking) and cooking processes (traditional and rinse) of rice on the amount of toxic and essential elements in the various brands of rice in Iran and assessing human health risks from their carcinogenic and non-carcinogenic effects. For this purpose, totally, 144 sample sizes were examined from three brand (Iranian (n = 48), Pakistani (n = 48), and Indian (n = 48)) in order to the amount of toxic and essential elements using inductively coupled plasma-optical emission spectrometry. The results showed that pre-cooking processes such as washing and soaking in the rinse method were significantly effective in removal toxic metals than the traditional method, so that the most changes were observed for potassium and aluminum metals. The estimated daily intakes of copper, magnesium, manganese, iron, and zinc in different cooking methods were 1.19-1.2%, 0.29-0.32%, 1.01-1.23%, 0.4-0.98%, and 0.9-1.32%, respectively. The Monte Carlo simulation results showed that the rank order of toxic metals of cooked rice based on targ...
Source: Biological Trace Element Research - Category: Biology Authors: Tags: Biol Trace Elem Res Source Type: research

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