We came across a post on X claiming that brown rice contains more toxic chemicals than white rice, in particular that it contains more inorganic arsenic. The post includes a screenshot of a recent New York Post (NYP) article. NYP is a U.S.-based tabloid known for its sensationalised headlines, which may sometimes exaggerate or oversimplify complex issues.

Rice is a dietary staple in many Singaporean households. Rice grains are composed of three main layers: the bran, the germ, and the endosperm. Brown rice retains all three layers, preserving more nutrients, while white rice is milled to remove the bran and germ, leaving only the endosperm.

In recent years, there has been a growing trend in Singapore towards consuming more wholegrain foods, such as brown rice. It is widely considered a healthier alternative to white rice, largely due to its higher levels of fibre, vitamins, and minerals retained in the bran layer. Given this shift, we decided to take a closer look at the claim to assess its accuracy and provide context on the potential health implications of consuming brown versus white rice.

 

The study

The NYP article reports that a recent study found brown rice to contain significantly higher levels of arsenic, specifically, 24% more total arsenic and 40% more inorganic arsenic, compared to white rice. The article also highlights that the U.S. Food and Drug Administration (FDA) has previously issued guidance recommending limits on rice consumption for vulnerable groups such as infants and pregnant women. This guidance is purportedly based on evidence linking long-term exposure to inorganic arsenic with increased risks of cancer and potential impacts on brain development.

The study referenced in the article was published on 28 February 2025 and is titled “Arsenic Content and Exposure in Brown Rice Compared to White Rice in the United States.” Conducted by researchers from Michigan State University, the study examined arsenic levels and associated exposure risks among consumers of white and brown rice in the U.S. The study was conducted in response to a steady increase in rice consumption in the U.S. over the past 50 years.

The researchers expressed concern that while brown rice is often promoted as a healthier alternative to white rice, replacing white rice with brown rice could pose safety risks due to arsenic exposure. Studies have shown that arsenic tends to accumulate in the outer layers of the grain, specifically in the rice bran. As a result, brown rice typically contains higher levels of arsenic compared to white rice, which consists only of the inner endosperm.

Why is there arsenic in rice?

Arsenic is a naturally occurring metalloid that can be found in soil, water, and various foods, including seafood, mushrooms, and rice. It can also enter the food chain through industrial and agricultural activities, such as mining, pesticide use, and contaminated irrigation water.

Arsenic typically exists in two forms: organic and inorganic. Inorganic arsenic—where arsenic is combined with elements other than carbon—is commonly found in contaminated water, certain building materials, and soil. This form is considered more harmful and has been linked to a range of serious health issues, including cancer. In contrast, organic arsenic—where arsenic is bonded with carbon and other elements—is found in food such as shellfish. This form is generally considered less harmful and is not known to pose the same cancer risk as inorganic arsenic.

Results of the study

The researchers from Michigan State University found that the bran and germ layers of brown rice (which are retained during processing) contain higher concentrations of certain elements, including arsenic. These elements are absorbed from the soil during cultivation. As a result, brown rice and its derivative products, such as brown rice syrup, tend to have higher levels of arsenic compared to white rice and its processed foods.

The study found that inorganic arsenic levels in U.S. brown rice can be around 48% higher than in white rice. It also noted that Americans who regularly consume brown rice have higher estimated arsenic exposures than those who consume white rice. This concern is especially pronounced for young children, who eat more food relative to their body weight than adults. The research indicated that brown rice consumption in young children could significantly increase dietary arsenic exposure.

However, the researchers concluded that there is no indication of acute public health risks from rice-related arsenic exposure for the general U.S. population. Their analysis found that daily inorganic arsenic exposure for most Americans did not reach levels considered high enough to pose elevated risks of harmful health outcomes.

They emphasised the need for further risk–benefit analyses to weigh the potential health risks of arsenic exposure in brown rice against its nutritional advantages, particularly in comparison to white rice. More research is also needed to determine whether certain nutritional components in the rice bran could help mitigate the effects of arsenic.

The researchers also noted that the amount of arsenic absorbed by rice is highly variable and depends on several factors, including rice genotype and environmental growing conditions such as soil type.

Is there a cause for concern?

Due to the health risks associated with arsenic exposure, many countries have implemented regulations to limit arsenic levels in food. In Singapore, as a precautionary measure, authorities set the maximum allowable levels of arsenic in food as low as reasonably achievable, based on current food production technologies and best practices.

The Singapore Food Agency (SFA) has acknowledged public concerns about arsenic in food but assures consumers that the levels found in food products available in Singapore do not pose a health risk. According to the SFA, while the potential health implications of arsenic exposure may sound alarming, acute poisoning from arsenic in food is extremely rare. Routine monitoring and strict regulatory limits help ensure that arsenic levels in the local food supply remain well within safe limits. Particular attention is given to protecting vulnerable groups such as infants.

Rather than avoiding brown rice entirely, experts recommend adopting a balanced diet that includes a wide variety of grains to reduce overall exposure to any single contaminant. Simple preparation methods can also help lower arsenic levels in rice—for example, rinsing rice thoroughly before cooking, or cooking it in excess water and discarding the remaining water afterwards. Consumers are also advised to purchase rice and other food products from reputable retailers, where food safety standards and sourcing practices are more strictly regulated.

Therefore, the claim that brown rice contains more arsenic than white rice is likely true, given that brown rice retains the bran and germ layers where arsenic tends to accumulate, while white rice is milled to remove these outer layers.

However, while there is a measurable difference in arsenic content between brown and white rice, the overall health risk to the general population remains low. Despite the study’s nuanced findings, some media outlets—such as the New York Post—chose to highlight the more alarming aspects. It is important to interpret these results in context: brown rice is not inherently unsafe and can still be part of a healthy, balanced diet when consumed in moderation and with variety.