BibTex format
@article{Moulick:2024:10.1016/j.heliyon.2024.e28296,
author = {Moulick, D and Ghosh, D and Gharde, Y and Majumdar, A and Upadhyay, MK and Chakraborty, D and Mahanta, S and Das, A and Choudhury, S and Brestic, M and Alahmadi, TA and Ansari, MJ and Chandra, Santra S and Hossain, A},
doi = {10.1016/j.heliyon.2024.e28296},
journal = {Heliyon},
title = {An assessment of the impact of traditional rice cooking practice and eating habits on arsenic and iron transfer into the food chain of smallholders of Indo-Gangetic plain of South-Asia: Using AMMI and Monte-Carlo simulation model.},
url = {http://dx.doi.org/10.1016/j.heliyon.2024.e28296},
volume = {10},
year = {2024}
}
RIS format (EndNote, RefMan)
TY - JOUR
AB - The current study was designed to investigate the consequences of rice cooking and soaking of cooked rice (CR) with or without arsenic (As) contaminated water on As and Fe (iron) transfer to the human body along with associated health risk assessment using additive main-effects and multiplicative interaction (AMMI) and Monte Carlo Simulation model. In comparison to raw rice, As content in cooked rice (CR) and soaked cooked rice (SCR) enhanced significantly (at p < 0.05 level), regardless of rice cultivars and locations (at p < 0.05 level) due to the use of As-rich water for cooking and soaking purposes. Whereas As content in CR and SCR was reduced significantly due to the use of As-free water for cooking and soaking purposes. The use of As-free water (AFW) also enhanced the Fe content in CR. The overnight soaking of rice invariably enhanced the Fe content despite the use of As-contaminated water in SCR however, comparatively in lesser amount than As-free rice. In the studied area, due to consumption of As-rich CR and SCR children are more vulnerable to health hazards than adults. Consumption of SCR (prepared with AFW) could be an effective method to minimize As transmission and Fe enrichment among consumers.
AU - Moulick,D
AU - Ghosh,D
AU - Gharde,Y
AU - Majumdar,A
AU - Upadhyay,MK
AU - Chakraborty,D
AU - Mahanta,S
AU - Das,A
AU - Choudhury,S
AU - Brestic,M
AU - Alahmadi,TA
AU - Ansari,MJ
AU - Chandra,Santra S
AU - Hossain,A
DO - 10.1016/j.heliyon.2024.e28296
PY - 2024///
SN - 2405-8440
TI - An assessment of the impact of traditional rice cooking practice and eating habits on arsenic and iron transfer into the food chain of smallholders of Indo-Gangetic plain of South-Asia: Using AMMI and Monte-Carlo simulation model.
T2 - Heliyon
UR - http://dx.doi.org/10.1016/j.heliyon.2024.e28296
UR - https://www.ncbi.nlm.nih.gov/pubmed/38560133
VL - 10
ER -