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The Association Between Toxic Metals (As, Pb and Cd) Exposure and Rice Cooking Methods: A Systematic Review and Meta-Analysis Publisher Pubmed



Mohajer A1 ; Safaei P1 ; Sleman Ali H2 ; Sarwar Karim H3 ; Sadighara P1 ; Molaeeaghaee E1 ; Ghanati K4
Authors
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Authors Affiliations
  1. 1. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Heath, Tehran University of Medical Sciences, Tehran, Iran
  2. 2. Community Health Department, Koya Technical Institute, Erbil Polytechnic University, Erbil, Iraq
  3. 3. Food Science and Quality Control Department, College of Agricultural Engineering Sciences, University of Sulaimani, Sulaimani, Iraq
  4. 4. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute (NNFTRI) and Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran

Source: International Journal of Environmental Health Research Published:2024


Abstract

Heavy metal exposure through rice consumption (Oryza sativa L.) is a human health concern. This systematic review and meta-analysis investigated the association between toxic metals exposure and rice cooking methods. Based on the inclusion and exclusion criteria, fifteen studies were selected as eligible for the meta-analysis. Our results showed a significant decrease in the content of arsenic, lead, and cadmium following the cooking rice (WMD= −0.04 mg/kg, 95% CI: −0.05, −0.03, P = 0.000), (WMD = −0.01 mg/kg, 95% CI: −0.01, −0.01, P = 0.000), and (WMD = −0.01 mg/kg, 95% CI: −0.01, −0.00, P = 0.000), respectively. Furthermore, based on the subgroup analysis the overall rank order of cooking methods in the rice was rinsed > parboiling > Kateh > high-pressure, microwave, and steaming. The findings of this meta-analysis indicate the beneficial effects of cooking on reducing arsenic, lead, and cadmium exposure via rice consumption. © 2023 Informa UK Limited, trading as Taylor & Francis Group.
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