ABSTRACT
Cooked rice consumption is now been established as a well-recognized exposure route of arsenic (As) for many subpopulations. The aim is to investigate the various factors that might exert control on the final As level in cooked rice following the indigenous cooking practice pursued by the rural villagers of West Bengal. The study highlights the As sourcing among the rural population of West Bengal particularly by rice consumption. Results also show that for the cooking method employed, genotype and grain size, background As concentration in raw rice, cooking water As concentration, top soil and irrigating water As levels and local cultivation practice are important predisposing factors that direct the accumulation of As in cooked form. Finally, the risk analysis indicates that genotype and grain size are the most vulnerable to the potential health threat of dietary As exposurey.
