Processing conditions, rice properties, health and environment

Abstract

Rice is the staple food for nearly two-thirds of the World's population. The food components and environmental load of rice depends on the rice form that results from different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to well milled rice (WMR). Although the arsenic concentration in cooked rice depends on the cooking methods, parboiled rice (PBR) seems to be relatively prone to arsenic contamination compared to untreated rice, if contaminated water is used for parboiling and cooking. A change in consumption patterns from PBR to untreated rice (non-parboiled), and WMR to PMR or BR may conserve about 43-54 million tons of rice and reduce the risk from arsenic contamination in arsenic prone areas. This study also reveals that a change in rice consumption patterns not only supplies more food components, but also reduces environmental loads. A switch in production and consumption patterns would improve food security where food grains are scarce, and provide more health beneficial food components, may prevent some diseases and ease the burden on the Earth. However, motivation and awareness of the environment and health, and even a nominal incentive may require for a method switching which may help in building a sustainable society. © 2011 by the authors; licensee MDPI, Basel, Switzerland.