Arsenic, Organic Foods, and Brown Rice Syrup
Dartmouth College Dartmouth Digital Commons Dartmouth Scholarship Faculty Work 5-1-2012 Arsenic, Organic Foods, and Brown Rice Syrup Brian P. Jackson Dartmouth College Vivien F. Taylor Dartmouth College Margaret R. Karagas Dartmouth College Tracy Punshon Dartmouth College Kathryn L. Cottingham Dartmouth College Follow this and additional works at: https://digitalcommons.dartmouth.edu/facoa Part of the Life Sciences Commons Dartmouth Digital Commons Citation Jackson, Brian P.; Taylor, Vivien F.; Karagas, Margaret R.; Punshon, Tracy; and Cottingham, Kathryn L., "Arsenic, Organic Foods, and Brown Rice Syrup" (2012). Dartmouth Scholarship. 3709. https://digitalcommons.dartmouth.edu/facoa/3709 This Article is brought to you for free and open access by the Faculty Work at Dartmouth Digital Commons. It has been accepted for inclusion in Dartmouth Scholarship by an authorized administrator of Dartmouth Digital Commons. For more information, please contact dartmouthdigitalcommons@groups.dartmouth.edu. Commentary Arsenic, Organic Foods, and Brown Rice Syrup Brian P. Jackson,1 Vivien F. Taylor,1 Margaret R. Karagas,2 Tracy Punshon,3 and Kathryn L. Cottingham3 1Trace Element Analysis Core Laboratory, Department of Earth Sciences, Dartmouth College, Hanover, New Hampshire, USA; 2Department of Community and Family Medicine, Section of Biostatistics and Epidemiology, Dartmouth Medical School, Lebanon, New Hampshire, USA; 3Department of Biological Sciences, Dartmouth College, Hanover, New Hampshire, USA to As concentrations in brown rice (Signes- BACKGROUND : Rice can be a major source of inorganic arsenic (Asi) for many sub populations. Rice Pastor et al. 2009). products are also used as ingredients in prepared foods, some of which may not be obviously rice based. We posit that consumers of organic food Organic brown rice syrup (OBRS) is used as a sweetener in organic food products as an alternative to products are generally attempting to make high-fructose corn syrup.
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