Dietary Strategies To Reduce the Bioaccessibility of Arsenic from Food Matrices

Abstract

The main route of exposure to arsenic (As) is the consumption of water and foods, in which the forms with greatest toxicity are inorganic As and dimethylarsinic acid, DMA(V). The objective of this study was to search for dietary components that reduce the bioaccessibility of As from food and water, in order to reduce the amount of As available for absorption. For this purpose, 35 compounds were assayed by use of a static in vitro model of gastrointestinal digestion. Sulfates of Fe(II) and Fe(III) reduced the solubility of inorganic As (86–99%) and DMA(V) in aqueous solution (40–66%). This reduction was also observed in rice (100%) and seaweed (60%). Aluminum, titanium, and tannic acid also reduced the bioaccessibility of As from food (42–70%). These data show that the use of dietary components may be a good strategy to reduce the entry of As into systemic circulation.