Rice — a common staple of people on gluten-free diets — may increase the risk arsenic poisoning in people who steer clear of wheat and other foods containing the protein, a new study suggests.
The findings, by researchers from the Miguel Hernández University of Elche, Spain, indicate that rice — one of the few grains that are naturally gluten free — can have high concentrations of arsenic and may therefore pose a risk to people with celiac disease and gluten sensitivity who consume it in large quantities.
The conclusions, published in the journal Food Additives & Contaminants, are based on analyses of flour, cakes, bread, pasta, and other foods made with rice, which is toxic and carcinogenic. Celiac disease affects one in 100 people, who cannot tolerate gluten and must eat products without it, such as rice.
"These figures show that we cannot exclude a risk to the health of people who consume these kinds of products," said researcher Ángel Carbonell. "What is needed is for health agencies to legislate to limit the levels of arsenic that cannot be exceeded in rice-based foods intended for consumers who suffer from celiac disease."
The researchers also recommend including quality information on labels.
"The inorganic arsenic content in every food product should be indicated, and the variety of rice used and its provenance should be identified clearly, because some are more recommended than others," said researcher Sandra Munera.
Arsenic is naturally present in the environment, but its concentration also increases with the use of pesticides and is spread through water to rice.
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