Arsenic which originates from both anthropogenic and natural sources is a well known and ubiquitous. environmental contaminant, particularly in drinking water. Inorganic arsenic (iAs) demonstrates a myriad of toxicological effects across a broad spectrum of organ systems. It has generally been believed that arsenic in food occurs in organic forms that demonstrate minimal, if any toxicological activity. This is particularly the case with the forms found in seafood (e.g., arsenosugars). However, there has been concern for some time that organic forms may not be the predominant forms in certain foods, like rice, where concentrations of inorganic forms in certain cultivars may be significant. In addition, other organic forms, like tri- and penta- forms of mono- and dimethyl arsenic, maybe found at levels that are not insignificant and could potentially pose a health hazard. These organic forms may not be as innocuous as the organic forms found in seafood. This presentation will explore the current state of knowledge regarding the occurrence of various forms of arsenic found in foods, as well as their potential exposures, hazards (e.g., toxicological, epidemiological) and risks to public health.

Dietary arsenic: Forms, hazards, and risks

245th National Meeting (2013)

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