Volume 15, Issue 1 (Winter 2026)
aumj 2026, 15(1): 17-31 |
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Research code: 0138-10-100304-034-9901-99053-991459
Ethics code: همه موازین اخلاقی در طرحهای سازمان تحقیقات، آموزش و
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Cheraghi M, Shahbazi K, Tavanamehr A, Beheshti M, Hasheminasab Zavareh K S, Bazargan K, et al . Assessment of heavy metals (cadmium, lead, and arsenic) and essential nutrients in Iranian rice and the influence of cooking methods on their concentrations. aumj 2026; 15 (1) :17-31
URL: http://aums.abzums.ac.ir/article-1-1964-en.html
URL: http://aums.abzums.ac.ir/article-1-1964-en.html
Meysam Cheraghi1 
, Karim Shahbazi *2 
, Ainaz Tavanamehr1 , Mehdi Beheshti1 , Kobra Sadat Hasheminasab Zavareh1 , Kambiz Bazargan1 , Mojgan Yeganeh1 , Mostafa Marzi1 , Meisam Rezaei1
, Karim Shahbazi *2 , Ainaz Tavanamehr1 , Mehdi Beheshti1 , Kobra Sadat Hasheminasab Zavareh1 , Kambiz Bazargan1 , Mojgan Yeganeh1 , Mostafa Marzi1 , Meisam Rezaei1
1- Agricultural Research, Education and Extension Organization (AREEO), Soil and Water Research Institute (SWRI), Karaj, Iran
2- Agricultural Research, Education and Extension Organization (AREEO), Soil and Water Research Institute (SWRI), Karaj, Iran ,shahbazikarim@yahoo.com
2- Agricultural Research, Education and Extension Organization (AREEO), Soil and Water Research Institute (SWRI), Karaj, Iran ,
Abstract: (425 Views)
Introduction: Rice (Oryza sativa L.) is one of the most important staple foods in Iran. In addition to providing nutritional needs, it may accumulate considerable amounts of heavy metals such as cadmium (Cd), lead (1), and arsenic (As). Different cooking methods may affect the concentrations of these metals as well as essential nutrient elements. This study aimed to investigate the effects of two common rice cooking methods in Iran, draining (Ābkesh) and absorption (Kateh), on the concentrations of heavy metals and nutrient elements.
Methods:
Twenty white rice samples were collected from major rice-producing regions across the country. After preparation, samples were cooked using the Ābkesh and Kateh methods. The concentrations of heavy metals (Cd, Pb, and As) and nutrient elements (P, K, Ca, Mg, Fe, Zn, Cu, and Mn) were measured in both raw and cooked samples.
Results: The mean concentrations of heavy metals in raw rice grains were below the national permissible limits. The Ābkesh method reduced Cd, Pb, and As concentrations by 20.0%, 37.9%, and 30.2%, respectively, whereas in the Kateh method, the reductions were 10.0%, 13.9%, and 3.3%, respectively. Although the Ābkesh method was more effective in reducing heavy metals, it caused substantial losses of nutrients such as Fe, Mn, K, Ca, Mg, and P, which decreased by 15.6%–60.6%. In contrast, the Kateh method preserved or slightly increased most nutrients (by 3.5%–14.9%).
Conclusion: Cooking methods significantly affect the concentrations of heavy metals and nutrient elements in rice. The Ābkesh method is more effective in reducing health risks associated with heavy metals but leads to nutrient loss. Conversely, the Kateh method, which better preserves nutrients, is a more suitable option when heavy metal concentrations in rice are within safe limits.
Methods:
Twenty white rice samples were collected from major rice-producing regions across the country. After preparation, samples were cooked using the Ābkesh and Kateh methods. The concentrations of heavy metals (Cd, Pb, and As) and nutrient elements (P, K, Ca, Mg, Fe, Zn, Cu, and Mn) were measured in both raw and cooked samples.
Results: The mean concentrations of heavy metals in raw rice grains were below the national permissible limits. The Ābkesh method reduced Cd, Pb, and As concentrations by 20.0%, 37.9%, and 30.2%, respectively, whereas in the Kateh method, the reductions were 10.0%, 13.9%, and 3.3%, respectively. Although the Ābkesh method was more effective in reducing heavy metals, it caused substantial losses of nutrients such as Fe, Mn, K, Ca, Mg, and P, which decreased by 15.6%–60.6%. In contrast, the Kateh method preserved or slightly increased most nutrients (by 3.5%–14.9%).
Conclusion: Cooking methods significantly affect the concentrations of heavy metals and nutrient elements in rice. The Ābkesh method is more effective in reducing health risks associated with heavy metals but leads to nutrient loss. Conversely, the Kateh method, which better preserves nutrients, is a more suitable option when heavy metal concentrations in rice are within safe limits.
Type of Study: Original |
Subject:
General
Received: 2025/10/26 | Accepted: 2025/12/13 | Published: 2026/02/21
Received: 2025/10/26 | Accepted: 2025/12/13 | Published: 2026/02/21
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