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National Agricultural Library
U.S. Department of Agriculture
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  4. Levels of Arsenic in Rice and the Effects of Cooking – Literature Review.

Levels of Arsenic in Rice and the Effects of Cooking – Literature Review.

Objective

This research project aims to measure the levels of arsenic and inorganic arsenic in different types of rice that are commonly consumed in the UK. Specifically it will investigate the effects of cooking (e.g. boiling, steaming, etc.) on such levels.

More information

Produce a review of the recent literature relating to the total levels or arsenic and the speciation (the form of arsenic) of the element in rice.

<p>Information regarding the effects of different preparation and cooking methods on the total and inorganic arsenic levels will also be included. This review will include unpublished data not available outside of the University of Aberdeen.

<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/&quot; target="_blank">Food Standards Agency Research webpage</a>.

Institution
University of Aberdeen
Start date
2007
End date
2007
Funding Source
Food Standards Agency
Project number
C01045
Categories
Food Preparation and Handling
Heavy Metals