SOMEWHERE along the way, brown rice got a health halo – while its white counterpart was cast as the villain.
And in some ways, that reputation is deserved. does contain more nutrients and than white.
But calling it healthier overall might be jumping the gun.
Recent Michigan State research found brown rice has higher levels of – including the more toxic inorganic kind – than white rice in the US.
The levels aren’t a major concern for most adults.
However, they could pose a risk to , who eat more rice relative to their body weight and are more vulnerable to exposure.
And chronic exposure to arsenic over a lifetime may increase .
“This research is important because it acknowledges the importance of considering food safety along with nutrition when consumers make choices about food,”; said senior investigator of the study ProfessorFelicia Wu.
“While we found that choosing brown rice over white rice would result in higher arsenic exposure on average, the levels should not cause long-term health problems unless someone ate an enormous amount of brown rice every day for years.”;
Arsenic is a naturally occurring element found in the earth’s crust -but it’s also highly toxic.
Compared to other cereal grains, rice contains significantly more arsenic, taking up nearly 10 times as much.
That’s largely due to how it’s grown.
Rice is often cultivated in flooded paddies, and the wet conditions make it easier for arsenic in the soil to be absorbed by the plant.
While the nutritional benefits of brown rice are well documented, white rice is still the more commonly eaten variety, both in the US and around the world.
For the new study, published inthe journalRisk Analysis, Prof Wu and lead author Christian Scott looked at how much arsenic people are exposed to from eating brown versus white rice in the US.
They used dietary data from the “What We Eat in America”; survey, plus figures from the Environmental Protection Agency (EPA) and food safety institutes, to estimate average daily intake.
The results showed clear differences in arsenic levels between brown and white rice – and revealed regional patterns, pointing to where health risks might be higher.
The amount of inorganic arsenic – the more toxic kind – in rice varied significantly by region.
For US-grown rice, researchers found that 33 per cent of total arsenic in white rice was inorganic, compared to 48 per cent in brown rice.
Globally, those numbers rose to 53 per cent for white and 65 per cent for brown rice.
In contrast, organic arsenic – more commonly found in seafood and less toxic due to how easily it’s excreted – poses less of a concern.
The study suggested a potential health risk from brown rice for children under five – even as young as six months old.
‘Important ingredients'
“It’s important to not interpret these findings as evidence that brown rice is unhealthy, or that you should now consume only white rice,”; Prof Wu said.
“Brown rice does contain important ingredients such as fibre, protein, and niacin, which all benefit consumers.”;
Prof Wu emphasised that the research shouldn’t be viewed in isolation.
“This exposure assessment is only one side of the equation when examining the potential trade-offs between brown and white rice consumption,”; she said.
“Even if arsenic levels are slightly higher in brown rice than white rice, more research is needed to demonstrate if the potential risks from this exposure are mitigated in part by the potential nutritional benefits provided by the rice bran.”;
