Assessment of Nutrient Minerals and Potentially Toxic Elements in a Bangladesh-Origin Rice Cultivar (Oryza sativa cv. BR11) and Associated Health

Abstract

Rice contributes significantly to both food security and livelihoods in Bangladesh. Despite challenges such as an immense population growth rate and decreased arable land since gaining independence, Bangladesh has attained self-sufficiency in rice production by adopting modern rice varieties (MRVs). However, not all introduced MRVs have gained widespread acceptance among farmers due to concerns about productivity and profitability. Notably, BR11, an MRV, stands out as a prominently adopted rice cultivar during the Aman rice-growing season. This study aims to assess the levels of essential nutrient minerals (Na, K, Ca and Mg) and potentially toxic elements (PTEs) (Cd, Cu, Pb, Ni, Co, Fe, Mn, Zn, Cr) in the BR11 rice cultivar and also to evaluate associated health risks. The concentrations of Na, K, Ca and Mg (mg 100 g–1) in the sampled BR11 rice cultivar were found to be 4.4 ± 2.4, 108.5 ± 24.9, 3.4 ± 0.4 and 4.5 ± 1.1, respectively. Among the PTEs, Cd, Pb, Ni, Co, or Cr contents were below the detection limit, while Fe, Mn, Zn and Cu contents (mg kg–1) were 12.0 ± 4.0, 9.2 ± 1.5, 18.7 ± 2.7 and 2.9 ± 1.0. Comparisons of PTE contents in BR11 rice cultivars exposed to industrial activities with those cultivated in non-industrial zones did not reveal any statistically significant variations (p < 0.05). The estimated daily intake of nutrient minerals through the consumption of BR11 rice was significantly below the daily recommended dietary reference intakes. Likewise, the accumulation of PTEs in the BR11 rice cultivar was well below the maximum allowable concentrations recommended by WHO or FAO. Health risk assessments, involving the computation of non-carcinogenic and carcinogenic risks, did not indicate any concerning risk scenarios associated with the consumption of the BR11 rice cultivar. The data suggests that BR11 is a safe MRV for daily consumption, affirming its suitability for inclusion in the daily diet.