An assessment of the impact of traditional rice cooking practice and eating habits on arsenic and iron transfer into the food chain of smallholders of Indo-Gangetic plain of South-Asia: Using AMMI and Monte-Carlo simulation model
Debojyoti Moulick,
Dibakar Ghosh,
Yogita Gharde,
Arnab Majumdar,
Munish Kumar Upadhyay,
Deep Chakraborty,
Subrata Mahanta,
Anupam Das,
Shuvasish Choudhury,
Marian Brestic,
Tahani Awad Alahmadi,
Mohammad Javed Ansari,
Shubhas Chandra Santra,
Akbar Hossain
Affiliations
Debojyoti Moulick
Department of Environmental Science, University of Kalyani, Kalyani, 741235, West Bengal, India; Plant Stress Biology & Metabolomics Laboratory, Department of Life Science and Bioinformatics, Assam University, Silchar, 788011, Assam, India
Dibakar Ghosh
ICAR−Indian Institute of Water Management, Bhubaneswar, 751023, Odisha, India
Yogita Gharde
ICAR-Directorate of Weed Research, Jabalpur, 482004, Madhya Pradesh, India
Arnab Majumdar
School of Environmental Studies, Jadavpur University, Kolkata, 700032, West Bengal, India
Munish Kumar Upadhyay
Centre for Environmental Science & Engineering, Department of Civil Engineering, Indian Institute of Technology, Kanpur, 208016, India
Deep Chakraborty
Department of Environmental Science, Amity School of Life Sciences (ASLS), Amity University, Madhya Pradesh (AUMP), Gwalior, 474005, Madhya Pradesh, India
Subrata Mahanta
Department of Chemistry, NIT Jamshedpur, Adityapur, Jamshedpur, 831014, Jharkhand, India
Anupam Das
Department of Soil Science and Agricultural Chemistry, Bihar Agricultural University, Sabour, Bhagalpur, 813210, India
Shuvasish Choudhury
Plant Stress Biology & Metabolomics Laboratory, Department of Life Science and Bioinformatics, Assam University, Silchar, 788011, Assam, India
Marian Brestic
Institute of Plant and Environmental Sciences, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 01, Nitra, Slovak, Slovakia
Tahani Awad Alahmadi
Department of Pediatrics, College of Medicine and King Khalid University Hospital, King Saud University, Medical City, P.O. Box 2925, Riyadh, 11461, Saudi Arabia
Mohammad Javed Ansari
Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University, Bareilly), Moradabad, 244001, Uttar Pradesh, India
Shubhas Chandra Santra
Department of Environmental Science, University of Kalyani, Kalyani, 741235, West Bengal, India
Akbar Hossain
Division of Soil Science, Bangladesh Wheat and Maize Research Institute, Dinajpur, 5200, Bangladesh; Corresponding author.
The current study was designed to investigate the consequences of rice cooking and soaking of cooked rice (CR) with or without arsenic (As) contaminated water on As and Fe (iron) transfer to the human body along with associated health risk assessment using additive main-effects and multiplicative interaction (AMMI) and Monte Carlo Simulation model. In comparison to raw rice, As content in cooked rice (CR) and soaked cooked rice (SCR) enhanced significantly (at p < 0.05 level), regardless of rice cultivars and locations (at p < 0.05 level) due to the use of As-rich water for cooking and soaking purposes. Whereas As content in CR and SCR was reduced significantly due to the use of As-free water for cooking and soaking purposes. The use of As-free water (AFW) also enhanced the Fe content in CR. The overnight soaking of rice invariably enhanced the Fe content despite the use of As-contaminated water in SCR however, comparatively in lesser amount than As-free rice. In the studied area, due to consumption of As-rich CR and SCR children are more vulnerable to health hazards than adults. Consumption of SCR (prepared with AFW) could be an effective method to minimize As transmission and Fe enrichment among consumers.
