The association between toxic metals (As, Pb and Cd) exposure and rice cooking methods: A systematic review and meta-analysis

ABSTRACT

Heavy metal exposure through rice consumption (Oryza sativa L.) is a human health concern. This systematic review and meta-analysis investigated the association between toxic metals exposure and rice cooking methods. Based on the inclusion and exclusion criteria, fifteen studies were selected as eligible for the meta-analysis. Our results showed a significant decrease in the content of arsenic, lead, and cadmium following the cooking rice (WMD= −0.04 mg/kg, 95% CI: −0.05, −0.03, P = 0.000), (WMD = −0.01 mg/kg, 95% CI: −0.01, −0.01, P = 0.000), and (WMD = −0.01 mg/kg, 95% CI: −0.01, −0.00, P = 0.000), respectively. Furthermore, based on the subgroup analysis the overall rank order of cooking methods in the rice was rinsed > parboiling > Kateh > high-pressure, microwave, and steaming. The findings of this meta-analysis indicate the beneficial effects of cooking on reducing arsenic, lead, and cadmium exposure via rice consumption.

KEYWORDS:

• Cooking
• toxic metal
• rice

Acknowledgements

This study was supported by Shahid BehesCao, et al., 2017hti University of Medical Sciences, Tehran Iran.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

The author(s) reported there is no funding associated with the work featured in this article.