Researchers from Shaheed Beheshti University of Medical Sciences Describe Findings in Health and Medicine (Changes In Concentrations of Potentially Toxic and Essential Elements of Iranian Rice Using Various Cooking Methods: a Probabilistic...).

Researchers from Shaheed Beheshti University of Medical Sciences in Tehran, Iran, conducted a study on the concentrations of potentially toxic and essential elements in Iranian rice using different cooking methods. The study found that rinsed cooking methods were effective in reducing levels of certain elements, including lead, aluminum, and barium. The research highlighted the importance of food safety risk management and the need for coordinated policy actions to ensure food and nutrition security. This peer-reviewed study provides valuable insights into health risks associated with exposure to certain elements in rice. [Extracted from the article]