東華大學圖書館 |

A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception./
作者:	Mwale, Tasila.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2018,
面頁冊數:	138 p.
附註:	Source: Dissertations Abstracts International, Volume: 83-02, Section: B.
Contained By:	Dissertations Abstracts International83-02B.
標題:	Agriculture. -
電子資源:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28766094
ISBN:	9798535582238

A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception.
Mwale, Tasila.

A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception. - Ann Arbor : ProQuest Dissertations & Theses, 2018 - 138 p.

Source: Dissertations Abstracts International, Volume: 83-02, Section: B.

Thesis (Ph.D.)--University of Salford (United Kingdom), 2018.

Rice is a popular staple consumed by approximately 3 billion of the world's population. It is a source of essential nutrients, carbohydrates, protein, vitamins and fibre. However, despite its high nutritional content, rice is the second most important route after water, for human exposure to arsenic (As) through the diet. Hence, awareness of As contamination in rice and use of mitigation techniques to reduce the As content of rice are vital.The Overall aim of this thesis was to determine the As contamination levels in cooked rice considering different cooking methods used across the world and any effect of such cooking techniques on essential elements present in rice. Since consumption of rice and rice-based products are on the rise in the UK, one of our goals were to determine the awareness and risk perception of As exposure from rice intake in a UK population using a questionnaire based survey. Apart from rice, presence of As in other grains were also summarised using a systematic literature review.The effect of cooking techniques on both As and essential elements showed a decrease in As of 4.5%, 30%, and 44% after using rice-to-water ratios of 1:3, 1:6 (p = 0.004), and 1:10 (parboiling; p < 0.0001) respectively. Similarly, increase in cooking water caused a decrease in essential elements, with the most decrease observed in potassium (K) (50%) and the least in copper (Cu) (0.2%) in comparison to the other elements. A further laboratory-based study investigated the As content of Sri Lankan rice and its association with CKDu. Results obtained were compared to existing literature and although it was established that rice from CKDu endemic areas might contain As, further investigation on the ecological risk of CKDu from As in rice is required. Results from the questionnaire survey revealed that general knowledge of As amongst the White British and ethnic minority groups was high. However, very few participants were aware of As contamination in rice. Prior knowledge of As in rice did not always result in the use of recommended practices. In comparison to consumers from the ethnic minority groups, the White British were more favourably inclined to reduce the amount and frequency of rice consumed, and consider food options other than rice. Thus, suggesting that the other ethnicities have low to no risk perception of As exposure through rice consumption whilst the White British may perceive risk of exposure to As from rice. Furthermore, results obtained from the survey revealed that apart from rice, other popular grains consumed include wheat, maize/corn and oats. This information formed the basis of the systematic literature review in chapter 7 and the results obtained showed that As contamination was higher (above 0.5 mg/kg limit for China and 1 mg/kg for Australia and New Zealand) in maize and millet in comparison to the other cereal grains. Results from this research could help rice eating communities to choose the best practice for rice preparation and consumption. Additionally, survey data provide unique information on dietary habits of ethnic minority groups, essential for dietitians and health professionals.

ISBN: 9798535582238Subjects--Topical Terms:

518588
Agriculture.
Subjects--Index Terms:

Arsenic

A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception.
LDR:04408nmm a2200397 4500 001 2285481
005 20211208101836.5
008 220723s2018 ||||||||||||||||| ||eng d
020 $a 9798535582238
035 $a (MiAaPQ)AAI28766094
035 $a AAI28766094
040 $a MiAaPQ $c MiAaPQ
100 1 $a Mwale, Tasila. $3 3564834
245 1 0 $a A Multidisciplinary Investigation Into Arsenic Contamination in Rice: Rice Preparation, Arsenic Knowledge and Risk Perception.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2018
300 $a 138 p.
500 $a Source: Dissertations Abstracts International, Volume: 83-02, Section: B.
500 $a Advisor: Mondal, Debapriya;Lace-Costigan, Gemma.
502 $a Thesis (Ph.D.)--University of Salford (United Kingdom), 2018.
520 $a Rice is a popular staple consumed by approximately 3 billion of the world's population. It is a source of essential nutrients, carbohydrates, protein, vitamins and fibre. However, despite its high nutritional content, rice is the second most important route after water, for human exposure to arsenic (As) through the diet. Hence, awareness of As contamination in rice and use of mitigation techniques to reduce the As content of rice are vital.The Overall aim of this thesis was to determine the As contamination levels in cooked rice considering different cooking methods used across the world and any effect of such cooking techniques on essential elements present in rice. Since consumption of rice and rice-based products are on the rise in the UK, one of our goals were to determine the awareness and risk perception of As exposure from rice intake in a UK population using a questionnaire based survey. Apart from rice, presence of As in other grains were also summarised using a systematic literature review.The effect of cooking techniques on both As and essential elements showed a decrease in As of 4.5%, 30%, and 44% after using rice-to-water ratios of 1:3, 1:6 (p = 0.004), and 1:10 (parboiling; p < 0.0001) respectively. Similarly, increase in cooking water caused a decrease in essential elements, with the most decrease observed in potassium (K) (50%) and the least in copper (Cu) (0.2%) in comparison to the other elements. A further laboratory-based study investigated the As content of Sri Lankan rice and its association with CKDu. Results obtained were compared to existing literature and although it was established that rice from CKDu endemic areas might contain As, further investigation on the ecological risk of CKDu from As in rice is required. Results from the questionnaire survey revealed that general knowledge of As amongst the White British and ethnic minority groups was high. However, very few participants were aware of As contamination in rice. Prior knowledge of As in rice did not always result in the use of recommended practices. In comparison to consumers from the ethnic minority groups, the White British were more favourably inclined to reduce the amount and frequency of rice consumed, and consider food options other than rice. Thus, suggesting that the other ethnicities have low to no risk perception of As exposure through rice consumption whilst the White British may perceive risk of exposure to As from rice. Furthermore, results obtained from the survey revealed that apart from rice, other popular grains consumed include wheat, maize/corn and oats. This information formed the basis of the systematic literature review in chapter 7 and the results obtained showed that As contamination was higher (above 0.5 mg/kg limit for China and 1 mg/kg for Australia and New Zealand) in maize and millet in comparison to the other cereal grains. Results from this research could help rice eating communities to choose the best practice for rice preparation and consumption. Additionally, survey data provide unique information on dietary habits of ethnic minority groups, essential for dietitians and health professionals.
590 $a School code: 5034.
650 4 $a Agriculture. $3 518588
650 4 $a Food science. $3 3173303
650 4 $a Plant pathology. $3 3174872
650 4 $a Toxicology. $3 556884
650 4 $a Nutrition. $3 517777
650 4 $a Population. $3 518693
650 4 $a Plasma. $3 877619
650 4 $a Acids. $3 922327
650 4 $a Arsenic content. $3 3564835
650 4 $a Food contamination & poisoning. $3 3562624
650 4 $a Toxicity. $3 3564836
650 4 $a Investigations. $3 3561159
650 4 $a Cooking. $2 sears $3 854199
650 4 $a Corn. $3 661768
650 4 $a Grain. $3 662330
650 4 $a Diet. $3 626002
650 4 $a Drinking water. $3 605014
650 4 $a Metabolism. $3 541349
650 4 $a Cereals. $3 3564837
650 4 $a Expenditures. $3 3556049
650 4 $a Groundwater. $3 566494
650 4 $a Minority & ethnic groups. $3 3422415
650 4 $a Baby foods. $3 1046917
650 4 $a Pesticides. $3 660104
650 4 $a Wheat. $3 660846
650 4 $a Rice. $3 649844
650 4 $a Enzymes. $3 520899
650 4 $a Arsenic. $3 3564838
650 4 $a Babies. $3 3556699
650 4 $a Barley. $3 3564839
653 $a Arsenic
653 $a Rice
653 $a Rice preparation
653 $a Arsenic contamination
653 $a Arsenic knowledge
653 $a Risk perception
690 $a 0359
690 $a 0480
690 $a 0473
690 $a 0570
690 $a 0383
710 2 $a University of Salford (United Kingdom). $3 3556058
773 0 $t Dissertations Abstracts International $g 83-02B.
790 $a 5034
791 $a Ph.D.
792 $a 2018
793 $a English
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28766094