This study assessed the effect of rinsing and boiling on total content of As (tAs) and of its inorganic and organic forms in different types of rice (polished and brown) from Spain and Ecuador. Rice was subjected to five different treatments. The results showed that the treatment consisting of three grain rinsing cycles followed by boiling in excess water showed a significant decrease in tAs content compared with raw rice. Regarding As species, it is worth noting that the different treatments significantly reduced the content of the most toxic forms of As. The estimated lifetime health risks indicate that pre-rinsing alone can reduce the risk by 50%, while combining it with discarding excess water can reduce the risk by 83%; therefore, the latter would be the preferable method.

中文翻译：

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烹调对大米中砷浓度的影响。

这项研究评估了漂洗和煮沸对西班牙和厄瓜多尔不同类型大米（抛光和糙米）中砷（tAs）及其无机和有机形式总含量的影响。水稻接受了五种不同的处理。结果表明，与未加工的大米相比，由三个谷物漂洗循环然后在过量水中煮沸组成的处理显示tAs含量显着降低。关于砷物种，值得注意的是，不同的处理方法显着降低了毒性最大的砷形式的含量。估计的一生健康风险表明，单独漂洗可将风险降低50％，而将其与丢弃多余的水结合可将风险降低83％；因此，后者将是首选方法。