A new investigation by Consumer Reports has found significant levels of inorganic arsenic in a wide range of rice products, raising concerns for consumers across Canada. Inorganic arsenic is a dangerous heavy metal and a known carcinogen, with long-term exposure linked to serious health effects including skin cancer, bladder cancer, type two diabetes, and cardiovascular issues.
The study tested 52 rice products and detected measurable levels of arsenic in every sample. More than 40 per cent of the products contained enough inorganic arsenic that consuming just one serving daily over time could elevate the risk of cancer and type 2 diabetes. The investigation noted that brown rice generally contains higher levels of inorganic arsenic compared to white rice, while basmati and sushi rice varieties showed lower concentrations.
In response to these findings, Health Canada has re-emphasized its guidance for Canadians. The department advises consuming a variety of healthy foods each day and varying the types of whole grains included in the diet. For those who consume rice, Health Canada suggests cooking it in extra water, then draining the water and discarding it before finishing the cooking process. This method has been shown to reduce arsenic levels.
While Health Canada states that current arsenic concentrations in foods sold in Canada are generally low and stable, the Consumer Reports findings highlight the need for continued awareness. Some brands, including Lundberg and Whole Foods, indicated to Consumer Reports that they conduct testing for heavy metals. However, many other companies did not respond to inquiries. Consumer Reports also recommends considering lower-arsenic varieties like basmati and sushi rice and incorporating other grains such as quinoa and oats into the diet.
For infants and young children, Health Canada has established a maximum level of 0.1 parts per million for inorganic arsenic in rice-based foods to minimize exposure during critical developmental stages. The department continues to monitor scientific developments regarding arsenic in food.
