Arsenic in Rice and Rice Products Originally delivered Apr 3, 2013 Developed by: AIChE Type: Archived WebinarLevel: Intermediate Duration: 1 hour PDHs: 1.00 Share This Post: Preview Webinar: This presentation reviews Consumer Reports (CR) recently completed testing project studying the levels of arsenic in rice and rice products. The results of the studies revealed varying levels of total and inorganic arsenic in the majority of products tested. Chronic exposure of low doses of Inorganic arsenic is known to cause cancers in humans as well as a variety of other health effects such as cardiovascular disease. Using the results of its testing, CR conducted a quantitative cancer risk assessment to evaluate the health effects from exposure to arsenic in rice and rice products. CR then used these results to devise serving size recommendations for consumers and limits for arsenic in food to the Food and Drug Administration. The study is part of CR’s continued investigation into exposure to arsenic in the food supply. Risk assessments and recommendations will be reviewed. Consumer Reports is an expert, independent, nonprofit organization whose mission is to work for a fair, just, and safe marketplace for all consumers and to empower consumers to protect themselves. Presenter(s): Dr. Michael Crupain Michael Crupain, MD, MPH is an Associate Director of the Consumer Reports Safety and Sustainability group and the Director of the Consumer Reports Foods Safety and Sustainability Center, where he directs the day-to-day operations of the organizations food-safety testing.Read more Once the content has been viewed and you have attested to it, you will be able to download and print a certificate for PDH credits. If you have already viewed this content, please click here to login. Checkout Checkout Do you already own this? Log In for instructions on accessing this content. Pricing AIChE Member Credits 1 AIChE Members $69.00 AIChE Undergraduate Student Members Free AIChE Graduate Student Members Free Non-Members $99.00 Webinar content is available with the kind permission of the author(s) solely for the purpose of furthering AIChE’s mission to educate, inform and improve the practice of professional chemical engineering. All other uses are forbidden without the express consent of the author(s).