Show simple item record

dc.contributor.authorSignes-Pastor, A. J.
dc.contributor.authorDeacon, C.
dc.contributor.authorJenkins, R. O.
dc.contributor.authorHaris, P. I. (Parvez I.)
dc.contributor.authorCarbonell-Barrachina, A. A.
dc.contributor.authorMeharg, A. A.
dc.date.accessioned2010-01-22T10:33:57Z
dc.date.available2010-01-22T10:33:57Z
dc.date.issued2009-11
dc.identifier.citationSignes-Pastor, A.J. et al. (2009) Arsenic speciation in Japanese rice drinks and condiments. Journal of Environmental Monitoring, 11 pp. 1930-1934.en
dc.identifier.issn1464-0325
dc.identifier.urihttp://hdl.handle.net/2086/3231
dc.description.abstractRice has been demonstrated to be one of the major contributors to inorganic arsenic (i-As) intake in humans. However, little is known about rice products as additional source of i-As exposure. In this study, misos, syrups and amazake (a fermented sweet rice drink) produced from rice, barley and millet were analysed for total arsenic (t-As) and a subset of samples were also analyzed for As speciation. Rice based products displayed a higher i-As content than those derived from barley and millet. Most of the t-As in the rice products studied was inorganic (63-83%), the remainder being dimethylarsinic acid. Those who regularly consume rice drinks and condiments, such as the Japanese population and those who follow health conscious diets based on the Japanese cuisine, could reach up to 23% of the World Health Organization's Provisional Tolerable Daily Intake of i-As, by only consuming these kinds of products. This study provides a wide appreciation of how i-As derived from rice based products enters the human diet and how this may be of concern to populations who are already exposed to high levels of i-As through consumption of foods such as rice and seaweed.en
dc.description.sponsorshipAquaTRAIN Marie-Curie Network funded under the European Commission. Sixth Framework Programme (2002-2006) Marie Curie Actions, Human Resources & Mobility Activity Area, Research Training Networksen
dc.language.isoenen
dc.publisherRoyal Society of Chemistryen
dc.titleArsenic speciation in Japanese rice drinks and condiments.en
dc.typeArticleen
dc.identifier.doihttp://dx.doi.org/10.1039/b911615j
dc.researchgroupBiomedical and Environmental Health
dc.peerreviewedYesen
dc.researchinstituteInstitute for Allied Health Sciences Researchen


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record