A Critical Review of Arsenic Contamination in Sri Lankan Foods

Numerous studies have shown growing information indicating the contribution of food to the dietary exposure of arsenic (As) through consumption of different food items in many different regions over the world. However, few review papers with regard to As in Sri Lankan foods are available in databases. Thus, a critical review and assessment of a number of local studies on total As concentrations has been made in rice, fish and fisheries products, vegetables, and other food products from Sri Lanka. From a limited comparison of freshwater fish with two marine species, the tuna and rays have substantially higher total As concentrations than all the freshwater species analyzed. One of the more important findings is that rice, the staple food of the country, is a major contributor to total As exposure of the population. Hence, based on the assessment of available data for total As levels in the various foods analyzed, it is suggested that a shift in a staple food diet of rice to one of maize and multi-cereal grains could lead to a reduction in total As exposure to the general population. Furthermore, important information gaps were identified such as a total lack of corresponding data for total As in Sri Lankan fruit crops, and a major one being the present lack of any information on the various inorganic and organic As species in local foods. Finally, some suggestions are made for giving guidance in agricultural practices which will lead to a reduction in As inputs to the local farmlands. This data compilation and assessment serves as an initial baseline for comparison with As results from future monitoring and research studies in Sri Lanka.

Keywords:

Arsenic , Hazardous Substances , Carcinogens , Food , Sri Lanka ,