Table 4.

Paired t-test comparisons of arsenic species concentrations (µg/kg) in paired raw and cooked chicken meat samples.

As species	Pairs (n)	Raw [GM (95%CI)]	Cooked [GM (95%CI)]	p-Value	Percent change
Total arsenic	102	3.0 (2.5–3.6)	3.8 (3.2–4.5)	<0.001	21.1 +
iAs	63	0.8 (0.7–1.0)	1.1 (0.9–1.3)	0.004	27.2 +
DMA	63	2.7 (2.4–3.1)	3.1 (2.5 -3.8)	0.09	12.9 +
Roxarsonea	30	1.8 (1.4–2.2)	1.0 (0.7–1.3)	<0.001	44.1 –
Unknown speciesa	24	1.3 (1.0–1.5)	0.8 (0.5–1.1)	<0.001	38.4 –
Abbreviations: +, increase; –, decrease. aAnalyses for roxarsone and unknown species were restricted to pairs of samples with at least 1 positive detection.