Arsanilic acid contributes more to total arsenic than roxarsone in chicken meat from Chinese markets.

Organoarsenicals have been used in poultry production for years, however, studies focused on roxarsone (ROX), with little attention to p-arsanilic acid (ASA). We assessed arsenic (As) concentration and speciation in chicken meat collected from 10 cities in China. The geometric mean for total As in 249 paired raw and cooked samples was 4.85 and 7.27 μg kg-1 fw, respectively. Among 81 paired raw and cooked samples, ASA and ROX were detected in >90% samples, suggesting the prevalence of organoarsenical use in China. ASA contributed the most (45% on average) to total As in cooked samples, followed by As(V), DMA, As(III), and ROX (7.2-22%). ASA was found to contribute more to total As in chicken meat compared to ROX for the first time. Arsenic in chicken meat showed considerable geographic variation, with higher inorganic arsenic (iAs) being detected from cities with higher ROX and ASA, indicating that organoarsenical use increased iAs concentration in chicken meat. When health risk was estimated, dietary exposure to iAs would result in an increase of 3.2 bladder and lung cancer cases per 100,000 adults. The result supports the removal of organoarsenicals in poultry production from Chinese market and further supports its removal from the global markets.