A revolutionary method for reducing arsenic in rice: the parboiling with absorption (PBA) process

A revolutionary method for reducing arsenic in rice: the parboiling with absorption (PBA) process

Arsenic in Rice: A Silent Concern

Rice, a staple found in countless cuisines worldwide, has an untold secret: arsenic. This naturally occurring element is present in soil and water, and rice plants have the remarkable ability to absorb and accumulate arsenic, more than many other plants.

Long-term ingestion of high levels of arsenic can pose serious health risks to humans:

Carcinogenic effect

The International Agency for Research on Cancer (IARC) classifies arsenic as a Group 1 carcinogen, meaning there is sufficient evidence to link it to the development of cancer. Cell damage caused by arsenic can cause mutations and lead to cancer in organs such as the skin, lungs, bladder, kidney and liver. Its genotoxic potential has been demonstrated in various in vivo and in vitro studies.

Skin problems

The skin, as the primary barrier and detoxification organ, shows early signs of arsenic poisoning. Chronic exposure can cause hyperkeratosis, a thickening of the skin, particularly on the palms of the hands and soles of the feet. Additionally, melanosis or the appearance of dark spots may occur due to altered melanin formation or deposition.

Cardiovascular diseases

Arsenic can damage the function of endothelial cells in blood vessels, causing dysfunction and leading to diseases such as high blood pressure and atherosclerosis. Its potential for oxidative stress formation damages blood vessels and increases the risk of various heart diseases.

diabetes

Studies have shown that arsenic can disrupt insulin signaling. This disruption in glucose absorption increases the risk of insulin resistance, a precursor to type 2 diabetes.

Neurological effects

Arsenic has neurotoxic properties. It can affect the function of nerve cells and lead to peripheral neuropathy, which manifests itself in symptoms such as numbness in the hands and feet. Cognitive impairments, including memory lapses and difficulty concentrating, have also been linked to its neurotoxic effects.

Respiratory diseases

Inhaled arsenic, especially from contaminated air or water vapor, can inflame the respiratory tract. Long-term exposure can lead to bronchitis, pulmonary fibrosis and an increased risk of infections such as tuberculosis due to impaired lung function.

Immunotoxicity

Arsenic can affect the immune system at the cellular and humoral levels. Its immunosuppressive effects result in reduced production of important immune cells and antibodies, making the body more susceptible to a variety of infections.

The Hidden Tradeoff in Arsenic Removal

The culprit for arsenic concentration is the outer husk that surrounds the rice kernel. Therefore, whole grain rice that retains this husk tends to contain higher levels of arsenic than its milled counterpart, white rice. Now you might think that the grinding process that turns brown rice into white rice is the solution because it removes the husk and therefore a significant amount of the arsenic.

However, there's a catch: This process also removes 75-90% of the rice's nutrients, making the polished grains less nutritious. Although previous research has highlighted techniques such as cooking rice in excess water to reduce arsenic levels, there is a downside to this method. The process that extracts the arsenic also removes valuable nutrients, creating a nutritional dilemma.

A revolutionary cooking method to reduce arsenic levels

Researchers at the Institute for Sustainable Food have developed an easy-to-use cooking method that significantly reduces arsenic levels in rice, a study published in the journal Science of the Total Environment shows.

The newly developed cooking method, known as Parboiling with Absorption (PBA) method, offers a practical and user-friendly approach to reducing arsenic levels in rice. The PBA method includes the following steps:

1. Reis fünf Minuten lang vorkochen
2. Wasser abgießen und erneut mit Wasser waschen
3. Den Reis bei niedriger Hitze kochen, um das ganze Wasser aufzunehmen

This simple technique removes over 50% of the naturally occurring arsenic in brown rice and 74% in white rice, significantly reducing the risk of arsenic absorption. Importantly, the PBA method preserves the rice's essential micronutrients, ensuring a nutritious meal.

The effectiveness of the PBA method in reducing arsenic levels in rice without compromising nutritional value was demonstrated by the researchers. The study found no loss of micronutrients in either brown or white rice during the recommended, user-friendly cooking process.

For rice consumers concerned about arsenic intake, the PBA method offers excellent news. With this optimized cooking method, it is possible to significantly reduce arsenic exposure while minimizing the loss of important nutrients. The convenience and simplicity of the PBA method make it accessible to everyone.

Advantages of the Parboiling with Absorption (PBA) method

The PBA method not only significantly reduces the arsenic content in rice, but also offers other advantages:

Preservation of essential nutrients

Unlike traditional cooking methods that result in a loss of nutrients, the PBA method preserves the rice's essential micronutrients, making it a healthier choice.

Simple and practical

The PBA method is easy to use and requires no special equipment. Anyone can use them in their own kitchen, making them accessible to everyone.

Reduces the risk of arsenic absorption

By using the PBA method, rice consumers, especially infants and children who are more susceptible to arsenic intake, can minimize their risk.

Optimize your rice eating habits

Here are some practical tips to ensure your rice dishes are not only delicious but also beneficial for your health:

1. Diversify your grain choices: While rice is a popular staple, occasionally swapping it out for other grains like quinoa, barley, or bulgur can reduce your overall arsenic consumption and introduce a variety of nutrients.

2. Choose the right rice: Geographical origin can affect arsenic content. Basmati rice from India and Pakistan and jasmine rice from Thailand generally have lower levels of arsenic compared to some rice varieties from other parts of the world.

3. Adjust your cooking method: As new research suggests, cooking rice in a way that removes arsenic but preserves nutrients can be a game-changer. While the PBA method is becoming more popular, the traditional approach of using excess water and then pouring it off can still reduce arsenic levels, albeit with some loss of nutrients.

4. Moderate consumption: As with all foods, moderation is key. Instead of eating rice every day, you can alternate it with other side dishes to ensure a balanced diet and lower arsenic exposure.

5. White rice instead of brown rice: While brown rice offers more fiber, it also has higher arsenic levels due to the husk it contains. If arsenic is a problem in your area, consider replacing consumption of brown rice with white rice