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- W2116734398 abstract "In Bangladesh, rice is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, or concentration of arsenic because of water evaporation during cooking, or both. The method of cooking and water used can affect the amount of arsenic in cooked rice, which will have implications for the assessment of the health risks of arsenic. In Bangladesh, rice is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, or concentration of arsenic because of water evaporation during cooking, or both. The method of cooking and water used can affect the amount of arsenic in cooked rice, which will have implications for the assessment of the health risks of arsenic. DEPARTMENT OF ERRORBae M, Watanabe C, Inaoka T, et al. Arsenic in cooked rice in Bangladesh. Lancet 2002; 360: 1839–40—In this Research letter (Dec 7), the third sentence in the fourth paragraph should read “The weight ratio of added water to raw rice ranged between 4·5/1 and 5·4/1, which is much higher than the typical ratio of 1·3/1 used in Japan”. Full-Text PDF" @default.
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- W2116734398 date "2002-12-01" @default.
- W2116734398 modified "2023-10-02" @default.
- W2116734398 title "Arsenic in cooked rice in Bangladesh" @default.
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- W2116734398 doi "https://doi.org/10.1016/s0140-6736(02)11738-7" @default.
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