Millions at Risk While Cooking with High Arsenic Water
Published on: March 21, 2024.
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Countries Ignoring Safe Limits of Arsenic in Water Pose Health Risks
Around 32 per cent of the world’s population live in countries that do not adhere to the World Health Organisation’s recommendations on safe limits of arsenic in drinking water, according to a new study from the University of Sheffield. These countries, particularly low and middle-income nations, are putting millions of people at risk of serious health issues.
The use of water contaminated with higher than recommended levels of arsenic could lead to long-term exposure and serious health problems such as cancers, diabetes, and pulmonary and cardiovascular diseases. This is of particular concern in countries where rice is a staple food, such as China, Bangladesh, Pakistan, Cambodia, Thailand, Myanmar, and Nepal, as rice is already known to contain more inorganic arsenic than other cereals.
The study, conducted by the Institute for Sustainable Food at the University of Sheffield, looked at the impact of different cooking methods on the amount of arsenic absorbed into common rice types. It found that white and parboiled rice, commonly consumed in the West and Asia, accumulate more arsenic than brown rice when cooked with arsenic-contaminated water. However, using arsenic-safe water removes arsenic from these rice types.
“Both rice and drinking water in the UK are regulated for arsenic, but further afield in Asia and Africa, there is often very little or no regulation to current WHO standards,” said research lead Dr. Manoj Menon. “That is why it is vitally important that countries worldwide work to adopt the latest WHO recommendations to ensure arsenic exposure is minimized as much as possible to protect the public.”
The study also highlighted the need for measures in countries with high rice consumption, such as those in Asia, to provide arsenic-safe water for domestic use. Previous research by the team has shown that certain cooking methods can greatly reduce arsenic loading, with the excess water method being the most effective if arsenic-safe water is not available.
It is crucial that governments implement regulations and testing for water supplies, as well as encourage the use of rice varieties with lower arsenic absorption and cooking methods that remove arsenic from the water and grains. By addressing these issues, the health risks associated with arsenic exposure can be minimized.
Contacts
Media Team
University of Sheffield
[email: [email protected]
Phone: 0114 222 1050]
