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June 28, 2026Ecotoxicology and Environmental SafetyOpen Access

Biomonitoring of nutritional and toxic elements in raw and cooked rice in the Health Effects of Arsenic Longitudinal Study, Bangladesh

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Authors

CLCatherine M. LuceyTSTiffany R. SanchezHHHeidi Hannoush

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Overview

Randomized trial demonstrates nutrient and toxic element effects of cooking in rice, suggesting implications for dietary exposure.

Key Points

  • This research aims to assess how cooking alters the nutritional and toxic elements in rice and to relate these changes to urinary biomarkers.
  • Analyzed 106 matched triplets of raw rice, cooked rice, and urine samples from the Health Effects of Arsenic Longitudinal Study in Bangladesh.
  • Measured 13 essential and toxic elements, comparing concentrations before and after cooking.
  • Evaluated correlations between elemental levels in cooked rice and urinary levels.
  • Cooking significantly increased barium by 241 ng/g and strontium by 679 ng/g.
  • Cooking decreased cesium, selenium, molybdenum, and nickel by 12 ng/g, 19 ng/g, 202 ng/g, and 125 ng/g, respectively.
  • Iron, cobalt, molybdenum, and vanadium levels in cooked rice significantly correlated with urinary levels (Spearman’s ρ values ranging from 0.28 to 0.36).

Cite This Study

Lucey et al. (2026) studied this question.

synapsesocial.com/papers/6a40b99561bb0a67205c5cfdhttps://doi.org/10.1016/j.ecoenv.2026.120436
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