Table 3.

Comparison of the results of this study with those of published studies

Sample type	Country	iAs Range (μg/kg)	Mean (μg/kg)	iAs/tAs ratio (%)	References
HMR rice	South Korea	ND–90.5	30.9	29	This study
Rice cake	South Korea	ND–87.2	36.6	53	This study
Porridge	South Korea	ND–73.0	18.8	39	This study
Noodle	South Korea	ND–150	48	26	This study
Bread	South Korea	ND–46.4	22.7	57	This study
Snack	South Korea	ND–144	43.2	36	This study
Powder	South Korea	ND–283	84.7	52	This study
Baking flour	Spain	52.8–179	93.2	81	Sandra et al. (2014)
Pasta	Spain	73.7–90.5	82.1	69	Sandra et al. (2014)
Pastries	Spain	ND–198	133	90	Sandra et al. (2014)
Crackers	Austrailia	59–270	126	53	Islam et al. (2017)
Crackers	Thailand	58–63	61	36	Islam et al. (2017)
Rice cakes	Austrailia	27–158	105	51	Islam et al. (2017)
Rice cakes	Netherlands	45–141	96	63	Islam et al. (2017)
Rice cakes	Ecuador	114–132	123	NAa	Gavilanes et al. (2019)
Breakfast cereals	Ecuador	48–165	90.5	NA	Gavilanes et al. (2019)
Cereal bars	Ecuador	51–197	103	NA	Gavilanes et al. (2019)
Biscuit	Ecuador	67–122	94.5	NA	Gavilanes et al. (2019)
Crackers	Sweden	86–322	152	62	Kollander et al. (2019)
Breakfast cereals	Sweden	24–91	52	65	Kollander et al. (2019)
Porridge, ready to eat	Sweden	10–17	12	75	Kollander et al. (2019)

^aNon applicable