Context

A recent study by the University of Sheffield has highlighted the risks of using water contaminated with arsenic to cook rice. 

What Is Arsenic?

• Arsenic is a natural element that is present in the Earth’s crust.
• Sources of Arsenic: It can be found in soil, water, and air due to natural processes.
• Inorganic arsenic is more harmful, with more severe health consequences compared to organic arsenic.
• Arsenic can get into our bodies through eating, breathing, or skin contact.
• Harmful Consequences of Arsenic: 
  • Cancer (like skin, lung, bladder, and kidney cancer), heart diseases, and diabetes.

Arsenic in Rice: Key Findings of the Study

• Global Adherence to WHO Standards:

  • The study reveals that 32% of the world’s population resides in low- and middle-income countries that fail to meet the World Health Organization’s (WHO) recommended limits on arsenic in water. 
    • Additionally, some nations still adhere to the outdated WHO standard of 50 parts per billion.

• Varied Regulations and Risks:

  • Arsenic Regulation in India: While India and 40 other countries have adopted a stricter standard of 10 parts per billion, 19 nations lack any evidence of arsenic regulation. 
    • This discrepancy highlights a global inconsistency in safeguarding against arsenic exposure.

• Arsenic in Rice and Health Risks:

• • High Arsenic in Rice: Rice contains higher levels of arsenic compared to other grains. 

• • • Group 1 Carcinogen Classification: This inorganic arsenic (iAs) is classified as a Group 1 carcinogen by the International Agency for Research on Cancer (part of WHO). 
    • Cooking rice with arsenic-contaminated water poses serious health risks, including diabetes and cardiovascular diseases.
  • White and Brown Rice: White and parboiled rice tend to absorb more arsenic than brown rice. 
    • High Risk of Health Issues in Asia: This puts populations in Western countries and Asia at higher risk of health issues related to arsenic exposure.
      • Brown rice a safer choice: The study suggests that brown rice could be a safer choice in regions with limited access to arsenic-safe water.
        • The bran layer in brown rice may act as a barrier against arsenic accumulation, reducing health risks compared to white or parboiled rice.

• Effect of Cooking Techniques on Arsenic Absorption

• • Different Cooking Methods influence the absorption of arsenic from water into rice.
    • Excess Water or Percolating cooking: Using excess water or percolating cooking water effectively reduces arsenic levels in both white and brown rice. 
    • Parboiled and Absorbed Method: Another method, called the parboiled and absorbed method, involves simmering unwashed rice in de-ionized water for 5 minutes before filtering out arsenic from the surface.

Policy Recommendations

• Ensuring Safe Water Supply:

  • Make Policy for Rice-Consuming Nations: There should be policies for high per capita rice consuming countries like Bangladesh.
  • Water supply free from arsenic: Ensure water supplies are free from arsenic, particularly for domestic use.
  • Monitoring and regulation: Rigorous monitoring and regulation are needed to prevent arsenic contamination in water sources.

• Selection of Low Arsenic Rice Varieties:

  • Priority of different rice: Prioritize cultivation and consumption of rice varieties with lower arsenic absorption.
  • Low exposure to arsenic: Reduce exposure to arsenic through food consumption in regions with elevated arsenic levels in water.

• Adopting Effective Cooking Methods:

• • Effective technique: Use cooking techniques that effectively remove arsenic from water and grains.
    • Use Ratio of rice to rice-to-water ratio of 1:6–12 for cooking rice: Methods such as excess water cooking with ratio of rice to rice-to-water ratio of 1:6–12  or percolating cooking water can significantly reduce arsenic levels in rice.
  • Implementation of cooking methods: Safeguard public health by implementing these cooking methods in areas with prevalent arsenic contamination.

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