A Carbonell-Barrachina. Contribution of water and cooked rice to an estimation of the dietary intake of inorganic arsenic in a rural village of West Bengal, India. Food Additives and Contaminants, 2007, 25 (01) 13showed that the arsenic concentration in cooked rice was always higher than that 14 in raw rice and ranged from 227 to 1642 µg kg 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 15Recently, it has been considered that foods are responsible for an important part 16 of arsenic intake, and studies on total arsenic (t-As) in food obtained from 22In regions (Carbonell-Barrachina et al. 1998;Abedin et al. 2002; Meharg 2004). 30Correct estimation of arsenic intake should consider not only the arsenic content 31 of the raw product but also the content of the contaminant in the product in the 32 form in which it is consumed by the population (raw or cooked to be discarded (Bae et al. 2002). 9In the literature there are data for total arsenic contents in raw and cooked rice 22The aim of the present study was to determine total and inorganic arsenic 23 contents in cooked rice using arsenic polluted cooking water. As contamination in the groundwater. 11Food questionnaire 12A 24 h dietary recall questionnaire was administered to homes in the studied it was administered by professionals from this society. 21The number of interviewees was set at 115 (60 male and 55 female), with ages periods of the year and varieties were analyzed for total and inorganic arsenic 4 concentrations ( Table I). As expected boro rices contained higher t-As and i-As 29 5concentrations than aus and aman samples; these higher contents are related to 6 the use of higher volume of arsenic polluted groundwater for irrigation of the 7 boro rice plants (grown during summer time) compared to aus and aman plants. 8After carefully study of information summarized in Table I, authors decided to 9 select one of the boro varieties, the khitish rice (IET-4094), for their experiments 10 because boro rices are those representing the highest potential health risks for 11 humans. 13Cooking conditions 14Worldwide, there are three common methods of cooking rice (Sengupta et al. 25The first experiment was conducted to investigate effect of a) arsenic species 31The food survey carried out in this study showed that none of the three methods 32described above was the most popular in the studied rural village; the most 33 popular rice cooking method was in between methods "a" and "c" (it is a hybrid 34 in the evolution of method "a" towards method "c"). The unwashed rice is boiled 35with a volume of water 1.5-4 times the weight of rice; the wash step is omitted. 4The second experiment was carried out to investigate the effect of arsenic 5 speciation in the cooking water on the arsenic speciation in the cooked rice. Rice 6 was cooked in the same way as described for the first expe...

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Total-arsenic (T-As) and arsenic (As) species were determined by HPLC-HG-AAS in ten different confectionery products: nine throat pearls and an industrial licorice extract. The Spanish legislation sets a maximum total-As content in confectionery products at 0.1mg/g. T-As concentrations were above the permitted maximum limit (mean of 0.219±0.008mg/g). All As was present in the form of toxic inorganic species. The daily consumption of licorice-confections in Spain is 1.1g and leads to a daily intake of inorganic-As of 0.23mg (0.2% of the tolerable daily intake of inorganic As for a teenager). These experimental results proved that even though high total-As concentrations were found in licorice throat pearls and that all the As found was present as inorganic species, no significant risks for health are expected just by considering this As source.