Trace Elements and Heavy Metals in Asian Rice-Derived Food Products |
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| Authors: | Kai Guo Shenita Wells Fengxiang X Han Zikri Arslan Hua Sun Jiuquan Zhang |
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| Institution: | 1.Department of Chemistry and Biochemistry,Jackson State University,Jackson,USA;2.Department of Resource Environment and Urban-Rural Planning Management,Nanjing Agricultural University,Nanjing,China;3.Chinese Academy of Agricultural Sciences,Qingdao,China |
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| Abstract: | With the increase in the occurrence of heavy metal polluted rice in Asian countries, food safety of rice products is of utmost concern to consumers. The current study discusses the distribution of trace elements Cr, Cu, Zn, As, Se, Cd, Hg, and Pb in Asian rice-derived food products. Three types of food products, rice noodles, rice vinegar/wine, and rice snacks, were chosen for examination. Most toxic heavy metals and metalloid such as As, Cd, Hg, and Pb were found to be within the safe level of EPA. Since rice vinegar/wine is not the staple food for people, there is no noticeable safety concern. Rice noodles and snacks are consumed with noticeable Se content and they are possible for human Se source addition. With comparison with raw rice, rice-derived food products showed better quality in terms of toxic heavy metals and metalloids. This study is for the first time reporting a thorough understanding of safety concern of rice-derived food products. It provides baselines and understanding on current levels of trace elements and heavy metals in Asian-derived rice products as affected by food processes. It would also help consumers build up confidence on the food safety of Asian rice products. |
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