Arsenic contents in Spanish infant rice, pureed infant foods, and rice
| Autor: | Ángel A. Carbonell-Barrachina, Amanda Ramírez-Gandolfo, Parvez I. Haris, Antonio J. Signes-Pastor, F. Burló |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2011 |
| Předmět: |
chemistry.chemical_element
Food Contamination Biology Positive correlation Arsenic Baby food Diet Gluten-Free Species Specificity Arsenic Poisoning Fish Products Humans Food science Cultivar chemistry.chemical_classification business.industry Dietary exposure Spectrophotometry Atomic food and beverages Infant Oryza Food safety Gluten Breed Meat Products chemistry Spain Seeds Infant Food business Edible Grain Food Science |
| Popis: | It seems there is a positive correlation between rice content and arsenic level in foods. This is of extraordinary importance for infants below 1 y of age because their diet is very limited and in some cases is highly dependent on rice-based products; this is particularly true for infants with the celiac disease because they have no other option than consume gluten-free products, such as rice or corn. Arsenic contents were significantly higher (P < 0.001) in gluten-free infant rice (0.057 mg kg−1) than in products with gluten, based on a mixture of cereals (0.024 mg kg−1). Besides, especial precaution must be taken when preparing rice-based products at home, because arsenic content in Spanish rice was high, with levels being above 0.3 mg kg−1 in some cases. Practical Application: From the data presented in this manuscript, it seems imperative that legislation on maximum residues of arsenic in food should be available as soon as possible to protect consumers worldwide. Research is needed to identify or breed rice cultivars with low accumulation of arsenic in the grain; otherwise the rice percentage in infant foods should be reduced. |
| Databáze: | OpenAIRE |
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