稻米砷的生物有效性及烹饪方式和膳食组分的影响
Arsenic Bioavailability in Rice and the Influence of Cooking Process and Dietary Components
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摘要: 砷是广泛存在于自然环境中的有毒元素，而稻米是我国人群砷暴露的重要来源。稻米砷暴露的健康风险不仅取决于砷总量，更取决于稻米砷的生物有效性。本文汇总了基于体外胃肠模拟方法测定的稻米砷生物有效性的研究进展；对比了不同烹饪方式(如淘洗、烹饪、水米比及烹饪用水砷浓度)对稻米砷生物有效性的影响规律；并讨论了不同膳食组分(如铁、宏量营养素及其他成分)对砷生物有效性的影响效果。最后，本文提出了降低稻米砷暴露风险的调控建议，并展望了未来人体砷暴露风险评估工作的发展方向。Abstract: Arsenic (As), a toxic element that is widely distributed in the environment, pose a significant health risk to Chinese populations through rice consumption. The health risks associated with As exposure from rice consumption depend not only on the total As content, but also on its bioavailability. This paper presents a comprehensive review of research progress on As bioavailability in rice using the in vitro methods. It investigates the influence of various cooking methods (such as rinsing, cooking, water-rice ratio, and arsenic concentration in cooking water) on the bioaccessibility of As in rice. Additionally, it explores the impact of different dietary components (such as iron, macronutrients and other components) on As bioavailability in the human digestive system. Finally, this paper suggests strategies to minimize As exposure through rice consumption and proposes future directions for conducting risk assessments based on As bioavailability.
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Key words:
- arsenic /
- rice /
- human health risk /
- bioavailability /
- transmembrane absorption
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