About 32% of the world's population consumes water with arsenic content higher than recommended, which could pose a serious risk to their health, reveals pioneering research from the University of Sheffield, in the United Kingdom. The institution warns that countries that do not respect the WHO recommendation on the amount of this toxic element that drinking water should contain are exposing millions of people to its harmful effects.
Arsenic is a chemical element that occurs naturally in groundwater. It becomes a health problem when it is present in excess in these waters and is used for drinking, cooking or caring for crops, as the WHO explains in a report. Exposure to arsenic over a long period of time can cause diseases such as cancer, cardiovascular conditions and diabetes.
Specifically, this pioneering research from the Sustainable Food Institute has proven how the way rice is cooked is one of the keys to reducing the amount of arsenic in this food.
To check this, they compared the two most common methods of cooking white and brown rice: the excess water method, also used when cooking pasta, and the absorption method. The study showed that when arsenic-free water is not available, the first system, in which the product is drained after cooking, is safer.
The research found that white and absorptive-cooked rice, which are the most commonly eaten in the world, have higher levels of arsenic than brown rice when cooked in contaminated water.
Given the results of this research, its coordinator, Dr. Manoj Menon, has called on politicians in countries that consume the most rice to urgently develop measures and provide access to arsenic-free water for domestic use.
The WHO, as well as research centers such as Ohio State University, recommend expanding the variety of cereals in the diet and also including quinoa, bulgur or millet. The scientists responsible for the research also suggest opting for rice varieties that do not absorb as much arsenic.
In addition to rice, fish, shellfish, red meat and poultry, cereals and dairy products also accumulate arsenic, although the WHO points out that the risk is much lower compared to those foods that are in contact with groundwater.
