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Recent findings from the University of Sheffield highlight the health hazards posed by arsenic-contaminated water, affecting roughly a third of the global population. The study stresses the critical need for updated regulatory standards on arsenic levels in water, particularly in regions with high rice consumption, and outlines effective strategies to minimize arsenic exposure through safer water and cooking methods.
Long-term exposure to arsenic in water used for drinking, food preparation, or irrigation of crops can cause a range of health issues affecting every organ in the body, such as cancer, diabetes, and pulmonary and cardiovascular diseases.The new study, a first of its kind, compared how using different methods to cook common rice types with water contaminated with arsenic affected the amount absorbed into the food.
Previous studies by the team found that the way rice is cooked is also meaningful in reducing arsenic loading,
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