A new investigation by Consumer Reports has detected arsenic in every rice product tested, revealing that contamination remains widespread across the market.
The testing analyzed 142 samples of various rice types, including basmati, brown, and jasmine. Seventeen products averaged at or above 100 parts per billion of inorganic arsenic.
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While the U. S.
Food and Drug Administration has set a limit of 100 ppb for infant rice cereal, no federal limits exist for regular rice products.
Tunde Akinleye, the Consumer Reports food safety researcher who led the testing, said the results align with historical patterns showing higher contamination in brown rice than white rice.
“There’s no evidence that levels of arsenic are going down overall,” Akinleye said. Brown rice averaged 113 ppb compared to 72 ppb for white rice.
Akinleye noted that while averages were slightly lower than 2014 data, the broader dataset does not indicate a significant structural shift.
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“If further testing—whether by groups like CR or by manufacturers—consistently shows significant decreases in arsenic levels, that would be reassuring,” he said.
Consumer Reports recommends that adults and children limit weekly servings of high-arsenic varieties to reduce long-term health risks.
Cooking Methods Can Reduce Arsenic
Researchers from the University of Sheffield have highlighted how specific preparation methods can lower dietary exposure to arsenic.
Dr. Manoj Menon, lead author of a study detailing the parboiling with absorption method, said this technique removes over 50% of arsenic in brown rice and 74% in white rice without losing micronutrients.
Menon emphasized that the method is especially useful for parents preparing rice for babies and children, who are “highly vulnerable” to arsenic exposure risks.
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The European Food Safety Authority notes that children face up to three times higher susceptibility to arsenic risks than adults due to their smaller body mass.
