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Arsenic Release from Foodstuffs upon Food Preparation.
Keywords: Animals Arsenic cooking Fishes Food Contamination Oryza seafood Vegetables Abstract: In this study the concentration of total arsenic (As) and arsenic species (inorganic As, arsenobetaine, ...
Introducing speciation changes, human bioaccessibility and bioavailability in the risk evaluation of dietary inorganic arsenic intake: a Belgian case study
were calculated. An increasing consumption of typical iAs sources (e.g. rice, hijiki seaweed) increases the intake of iAs, although cooking these food items in an excess water mitigates the increase. The calculated ...