Arsenic Release from Foodstuffs upon Food Preparation.

Last updated on 22-11-2022 by Anonymous (not verified)

Under Embargo


Peer reviewed scientific article



In this study the concentration of total arsenic (As) and arsenic species (inorganic As, arsenobetaine, dimethylarsinate, and methylarsonate) was monitored in different foodstuffs (rice, vegetables, algae, fish, crustacean, molluscs) before and after preparation using common kitchen practices. By measuring the water content of the foodstuff and by reporting arsenic concentrations on a dry weight base, we were able to distinguish between As release effects due to food preparation and As decrease due to changes in moisture content upon food preparation. Arsenic species were released to the br…

Associated health topics:

QR code

QR code for this page URL