Dietary Strategies To Reduce the Bioaccessibility of Arsenic from Food Matrices

Journal of Agricultural and Food Chemistry
María Jesús ClementeDinoraz Vélez

Abstract

The main route of exposure to arsenic (As) is the consumption of water and foods, in which the forms with greatest toxicity are inorganic As and dimethylarsinic acid, DMA(V). The objective of this study was to search for dietary components that reduce the bioaccessibility of As from food and water, in order to reduce the amount of As available for absorption. For this purpose, 35 compounds were assayed by use of a static in vitro model of gastrointestinal digestion. Sulfates of Fe(II) and Fe(III) reduced the solubility of inorganic As (86-99%) and DMA(V) in aqueous solution (40-66%). This reduction was also observed in rice (100%) and seaweed (60%). Aluminum, titanium, and tannic acid also reduced the bioaccessibility of As from food (42-70%). These data show that the use of dietary components may be a good strategy to reduce the entry of As into systemic circulation.

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Citations

Mar 21, 2017·Journal of Agricultural and Food Chemistry·M J ClementeD Vélez
Jul 8, 2017·Critical Reviews in Food Science and Nutrition·Carlos Jadán-PiedraVicenta Devesa
Feb 13, 2018·Mammalian Genome : Official Journal of the International Mammalian Genome Society·Liang ChiKun Lu
Sep 28, 2018·Environmental Science and Pollution Research International·Ping ZhuangChaosheng Zhang
Jun 8, 2021·Journal of Toxicology and Environmental Health. Part B, Critical Reviews·Jennifer L GriggsKaren D Bradham
Aug 11, 2021·Journal of Exposure Science & Environmental Epidemiology·Supanad Hensawang, Penradee Chanpiwat
Mar 13, 2018·Journal of Agricultural and Food Chemistry·Kittima LewchalermvongJutamaad Satayavivad
Mar 20, 2020·Journal of Agricultural and Food Chemistry·Shuo SunPing Zhuang
Jul 25, 2019·Journal of Agricultural and Food Chemistry·María Jesús ClementeDinoraz Vélez
Jun 29, 2018·Journal of Agricultural and Food Chemistry·Wen LiaoWenbo Zhao
Sep 22, 2021·Journal of Agricultural and Food Chemistry·Yanyan WeiXiaofeng Li

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