Ngee Chuang Goh, Nurul Shahfiza Noor, Rafeezul Mohamed, Abdul Rohim Tualeka, Muhammad Azrul Zabidi, Mohd Yusmaidie Aziz
{"title":"马来西亚大米(Oryza sativa)中金属污染的健康风险评估:烹饪前煮沸对减少有毒金属的影响","authors":"Ngee Chuang Goh, Nurul Shahfiza Noor, Rafeezul Mohamed, Abdul Rohim Tualeka, Muhammad Azrul Zabidi, Mohd Yusmaidie Aziz","doi":"10.1111/ijfs.17566","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Metal contamination in rice grains is a critical global issue, posing serious health risks and affecting food safety, especially in countries like Malaysia where rice is a staple food. This study aimed to assess the effectiveness of various cooking treatments, with a focus on parboiling before absorption cooking (PBA), in reducing metal contamination in Malaysian rice. Metal levels were measured using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), and health risks were assessed following USEPA guidelines. Parboiling before absorption cooking was found to eliminate 77.9% of toxic metals and 68.4% of essential metals while keeping arsenic (As), cadmium (Cd) and lead (Pb) concentrations below permissible limits. Deterministic health risk assessment indicated that PBA reduced hazard index by 84.5% and lifetime carcinogenic risk (LCR) from As exposure by 88.9%. Hazard quotient for nickel (Ni) and zinc (Zn) remained acceptable for all age groups except for As in children, where LCR exceeded permissible limits. Monte Carlo simulations revealed that over 95% of individuals across age groups faced unacceptable non-carcinogenic and carcinogenic risks from As exposure, regardless of cooking method. In conclusion, PBA effectively lowered metal concentrations and health risks, especially for toxic metals in rice. Future studies could enhance risk assessment accuracy by analysing metal bioavailability and speciation of metals particularly As.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8383-8392"},"PeriodicalIF":2.6000,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Health risk assessment of metal contamination in Malaysian rice (Oryza sativa): The impact of parboiling on toxic metal reduction prior to cooking\",\"authors\":\"Ngee Chuang Goh, Nurul Shahfiza Noor, Rafeezul Mohamed, Abdul Rohim Tualeka, Muhammad Azrul Zabidi, Mohd Yusmaidie Aziz\",\"doi\":\"10.1111/ijfs.17566\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>Metal contamination in rice grains is a critical global issue, posing serious health risks and affecting food safety, especially in countries like Malaysia where rice is a staple food. This study aimed to assess the effectiveness of various cooking treatments, with a focus on parboiling before absorption cooking (PBA), in reducing metal contamination in Malaysian rice. Metal levels were measured using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), and health risks were assessed following USEPA guidelines. Parboiling before absorption cooking was found to eliminate 77.9% of toxic metals and 68.4% of essential metals while keeping arsenic (As), cadmium (Cd) and lead (Pb) concentrations below permissible limits. Deterministic health risk assessment indicated that PBA reduced hazard index by 84.5% and lifetime carcinogenic risk (LCR) from As exposure by 88.9%. Hazard quotient for nickel (Ni) and zinc (Zn) remained acceptable for all age groups except for As in children, where LCR exceeded permissible limits. Monte Carlo simulations revealed that over 95% of individuals across age groups faced unacceptable non-carcinogenic and carcinogenic risks from As exposure, regardless of cooking method. In conclusion, PBA effectively lowered metal concentrations and health risks, especially for toxic metals in rice. Future studies could enhance risk assessment accuracy by analysing metal bioavailability and speciation of metals particularly As.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":\"59 11\",\"pages\":\"8383-8392\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-09-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17566\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17566","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Health risk assessment of metal contamination in Malaysian rice (Oryza sativa): The impact of parboiling on toxic metal reduction prior to cooking
Metal contamination in rice grains is a critical global issue, posing serious health risks and affecting food safety, especially in countries like Malaysia where rice is a staple food. This study aimed to assess the effectiveness of various cooking treatments, with a focus on parboiling before absorption cooking (PBA), in reducing metal contamination in Malaysian rice. Metal levels were measured using tandem inductively coupled plasma mass spectrometry (ICP-MS/MS), and health risks were assessed following USEPA guidelines. Parboiling before absorption cooking was found to eliminate 77.9% of toxic metals and 68.4% of essential metals while keeping arsenic (As), cadmium (Cd) and lead (Pb) concentrations below permissible limits. Deterministic health risk assessment indicated that PBA reduced hazard index by 84.5% and lifetime carcinogenic risk (LCR) from As exposure by 88.9%. Hazard quotient for nickel (Ni) and zinc (Zn) remained acceptable for all age groups except for As in children, where LCR exceeded permissible limits. Monte Carlo simulations revealed that over 95% of individuals across age groups faced unacceptable non-carcinogenic and carcinogenic risks from As exposure, regardless of cooking method. In conclusion, PBA effectively lowered metal concentrations and health risks, especially for toxic metals in rice. Future studies could enhance risk assessment accuracy by analysing metal bioavailability and speciation of metals particularly As.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.