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C01045: Levels of arsenic in rice and the effects of cooking – literature review.

Tuesday 20 March 2007

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.

Study Duration : February 2007 - May 2007

Contractor : University of Aberdeen

Background

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.

Research Approach

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 This review will include unpublished data not available outside of the University of Aberdeen.

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