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Leaching of aluminium from utensils during cooking of food
Journal of The Science of Food and Agriculture
Abstract
The use of aluminium utensils for cooking provides an important route for aluminium metal to enter foods. Leaching of aluminium from utensils made of aluminium, indalium (alloy of aluminium), stainless steel and hard anodised aluminium was studied under different conditions of pH and boiling time. Low pH was found to enhance leaching of aluminium from the utensils. The leaching was found to be the highest during first-time preparation (new utensils) of all the foods as compared with second-and third-time preparations using the same utensils. Leaching of aluminium during the preparation of various traditional Indian foods was found to be negligible in hard anodised aluminium utensils, indicating the advantage of using such vessels for food preparation over simple aluminium and indalium utensils. Cereals contribute a smaller amount of aluminium to the total daily intake than legumes. Copyright © 2006 Society of Chemical Industry
... A study on the release of Cr, Ni, and Mn from six types of stainless steels into 3% acetic acid reported a difference in the amount of released metals based on the type of stainless steel (Dalipi et al., 2016). Semwal et al. (2006) reported that utensils may be the primary source of the total daily Al intake depending on the cooking temperature, time, and pH of foods. In a systematic study on Al drinking bottles and moka pots, although exposure to Al from these sources was found to be generally negligible, acidic beverages could lead to an excessive intake of Al, accounting for up to 145% of the total weekly intake in children (Stahl et al., 2017a). ...
... Similar to previous findings of studies on metallic FCMs exposed to different simulants, the metal release process is highly dependent on pH (Mazinanian et al., 2015(Mazinanian et al., , 2016Semwal et al., 2006;Stahl et al., 2017a). Different food simulants had different effects on the metal release, and the metal release was relatively high for 0.5% citric acid, compared to water and n-heptane. ...
... Food and Chemical Toxicology xxx (xxxx) xxx-xxx cial kitchen utensils, particularly pots, in Korea. A majority of the previous studies on metal release from Al alloys have focused on the effects of pH and cooking time on the leaching of Al (Karbouj et al., 2009;Rajwanshi et al., 1997;Semwal et al., 2006;Stahl et al., 2017aStahl et al., , 2017bVeríssimo and Gomes, 2008). Weidenhamer et al. (2017) conducted metal release tests for Al cookware used in developing countries, using 4% acetic acid; they detected released Al as well as released As, Cd, and Pb at significantly higher concentrations than those in this study. ...
The effect of simulants, repeated use, washing, and oiling on the release of toxic metals from metallic kitchen utensils was investigated. The release of As, Cd, Cr, Ni, and Pb from kitchen utensils composed of stainless steel, aluminum, copper alloy, and cast iron into food simulants was quantified using inductively coupled plasma-mass spectrometry. The results show that this release of toxic metals was highly dependent on pH. Generally, the release of toxic metals tended to decrease with repeated use, and the release of Cr and Ni from stainless steel samples was significantly higher in the first test, compared to the third test. The washing conditions affected the release of As and Cr, whose release levels were higher when washing only with water and with a steel wool pad, respectively. Furthermore, oiling cast iron cookware reduced the release of As, Cd, Cr, and Ni into acidic simulants by 66%, 83%, 71%, and 15%, respectively. The margin of exposure (MOE) was calculated for each toxic metal; the calculated MOE values indicated that it is improbable that the current level of exposure from metallic kitchen utensils would pose a health risk in Korea.
... Nano-sized and/or ionic metal contamination could result from unforeseen sources such as food storage containers and dishwares (Millour et al. 2011;Ntim et al. 2018;Atapour et al. 2019;Jokar et al. 2018). Different types of household cookwares such as copper ones are widely used in the world for cooking and/or storing the foods (Semwal et al. 2006). Furthermore, heavy metals as impurities of any cooking material may migrate to the foods (Nsengimana et al. 2012). ...
... As shown in Tables 3 and 4, Al concentrations were 0.014, 0.01, and 0.003 mg kg −1 in treatments R-4-3d, R-5.5-3d, and R-8.5-3d, respectively, and were not detected in treatment R-7-3d. A similar order was reported by Semwal et al., who found that leaching of Al was highest in acidic medium (pH 4) followed by alkaline medium (pH 9) during cooking for 1 h, whereas at neutral pH negligible leaching was observed in aluminum and stainless steel cookwares (Semwal et al. 2006). ...
... As shown in Tables 1 and 2, when the acidic, neutral, and alkaline simulators were cooked in copper pots, the released concentration of most metals significantly increased with the processing time (p < 0.05). Some studies found similar results during cooking in aluminum and stainless steel cookwares (Weidenhamer et al. 2014;Semwal et al. 2006;Kamerud et al. 2013). ...
The copper pots with an inner coating layer of tin have been remarkably used in many countries for a long time. In this study, leaching of some metals from tin-lined copper pots into food simulators at different pHs (4, 5.5, 7, and 8.5) during boiling processing (95 °C for 1, 2, and 3 h) or refrigerated storage (4 °C for 1, 2, and 3 days) was investigated. Citric acid and sodium hydroxide were used to adjust the pH of food simulators. The leaching concentrations of metals were analyzed by inductively coupled plasma optical emission spectrometers (ICP-OES). Scanning electron microscopy (SEM) was used to indicate the surface morphological properties of cookware. Based on the preliminary experiments, metals including Al, Sn, Cu, Mn, Fe, Ca, Na, Cr, Mg, and Zn were selected to analyze in acidic treatments. Furthermore, Al, Cu, Sn, Na, and Ca were analyzed for neutral and alkaline ones. Results showed that the boiling temperature for 3 h resulted in a much higher migration of metals compared with cold storage for 3 days. Mn and Cr showed the lowest metal concentration during cooking and cold storage, respectively. The concentration of Sn in acidic simulators was remarkably higher than the other metals during both cooking and refrigerated storage. However, Ca during cold storage, as well as Na during both cooking and cold storage, showed the most migration in alkaline solutions, among the other pHs. An acidic simulator with pH 4 showed the most considerable release of metals from copper pots. SEM results indicated more intense surface corrosion by acidic solution (pH 4) than alkaline one. In general, longer cooking and cold storage durations led to increasing metals release. The migration of the studied metals demonstrates the impurities of the tin layer of these cookwares that may lead to acute and/or chronic diseases.
... 21 A study showed that the amount of aluminium leached from anodized aluminium cooking utensils is equivalent to the amount leached from stainless steel utensils. 22 The authors studied leaching of aluminium during the preparation of various traditional Indian foods and found that it was negligible in hard anodized aluminium utensils, showing the advantage of using such vessels for food preparation over simple aluminium and indalium utensils. 22 Thus, if the manufacturers strictly follow the guidelines for wrought utensils laid down by the BIS, there is little risk of adverse effects on human health by cooking food in aluminium utensils and using aluminium foil. ...
... 22 The authors studied leaching of aluminium during the preparation of various traditional Indian foods and found that it was negligible in hard anodized aluminium utensils, showing the advantage of using such vessels for food preparation over simple aluminium and indalium utensils. 22 Thus, if the manufacturers strictly follow the guidelines for wrought utensils laid down by the BIS, there is little risk of adverse effects on human health by cooking food in aluminium utensils and using aluminium foil. ...
... Moreover, cooking at high temperature also causes extensive leaching predisposing to aluminium toxicity. 17,18,21,22 Conclusion Toxicity due to leaching of aluminium into food while cooking in aluminium utensils depends on many factors. Its association with conditions such as mouth ulcer, AD, depression and anxiety is not scientifically well established. ...
Aluminium utensils are ubiquitous in Indian households and other developing countries. Concerns have recently been raised on the pathological effects of aluminium on the human body, due to its leaching from utensils with long-term use, which has been associated with certain clinical conditions such as anaemia, dementia and osteo-malacia. While some studies suggest that cooking in utensils or aluminium foils is safe, others suggest that it may lead to toxic levels of aluminium in the body. However, studies have shown that leaching of aluminium from cooking utensils depends on many factors such as pH, temperature and cooking medium. In healthy controls, 0.01%-1% of orally ingested aluminium is absorbed from the gastrointestinal tract and is eliminated by the kidney. Although the metal has a tendency to accumulate in tissues and may result in their dysfunction, the literature suggests that the apprehension is more apt in patients with chronic renal insufficiency. This article offers solutions to mitigate the risk of aluminium toxicity Natl Med J India 2019;32:38-40
... Other disorders associated with Al toxicity are nervous system problems such as loss of memory and coordination, and neurodegenerative disorders such as Alzheimer's disease [4,5,7]. There is increasing evidence that the use of aluminum foil and cookwares lead to increase the amount of Al in food [8][9][10][11][12][13]. ...
... In spite of evidences which support the possible health toxicity of Al, this metal has been shown to be likely nutritionally essential, and its deprivation lead to depressed growth in animals; although a possible required amount for Al in animal deficiency experiments have not been exactly revealed [21]. In this study the concentration of Al in boiled water was not measured, however, previous studies have revealed that boiling water or neutral solutions in Al pots did not result in much Al release [8,13]. The above observations, therefore, may reflect the fact that not much Al was leached from the examined pots during water boiling. ...
... Al2O3 nanoparticles decreased the mitotic index and increased the number of various chromosomal aberrations in onion root tip cells [25]. There is increasing evidence that aluminum foils and cookwares increase the amount of Al in the foods cooked or preserved in, especially when the pH of the food is acidic [8][9][10][11][12][13]. It has been shown that significant amounts of lead, aluminum and cadmium can release from aluminum cookwares contacting with dilute acetic acid at boiling and ambient temperatures, in the level exceeding recommended public health guidelines [2,13]. ...
Cookwares made from aluminum (Al) are supposed to be a potential source of Al contamination of food. In this study, the cytotoxicity and genotoxicity effects of water boiled in aluminum cookwares on the dividing cells of onion root tip were examined using Allium cepa assay. Three used aluminum cookwares from different sources were selected. Distilled water was gently boiled in each pot and then used for growing onions. The cells of root tip were analyzed for mitotic and phase indexes as well as aberrations appeared in the interphase and mitotic phase. One way analysis of variance and post-hoc Tukey HSD test were applied for comparison between experimental groups. The results showed that the mitotic index in one of the treated groups increased significantly compared to the control. Also the frequency of prophase in two of treated groups increased significantly compared to that of the control. There was a borderline significant increase in the frequency average of total aberrations from three treated groups compared to that of the control (p value = 0.063). Also, a significant increase was observed in the frequency average of disturbed mitosis from three treated groups compared to that of the control (p value = 0.04). The findings of this preliminary study supported a possible health hazard of aluminum cookwares. Further investigation with larger sample and food with various compositions is needed to reach a full conclusion about the health effect of aluminum cookwares.
... Humans are frequently exposed to aluminium, primarily from foods, water, airborne dust and pharmaceuticals (Semwal et al., 2006). Data from several countries summarized that adults are exposed to between 2 and 160 mg aluminium per day from various sources (Soni et al., 2001). ...
... Additionally aluminium can be introduced into the milk and milk products during the production process or by contamination from the metal processing equipment (Soni et al., 2001;Deeb and Gomaa, 2011). The use of aluminium utensils for processing and storage of milk may increase substantially the level of this metal in milk and milk products (Semwal et al., 2006) and leaching of this metal from utensils is influenced by the quality of the containers, pH level, preparation conditions and the presence of complexing agents (Al Juhaiman, 2010). ...
... Humans are frequently exposed to aluminium. One of the potential sources of additional dietary aluminium is the aluminium utensils (Semwal et al., 2006). The concentrations of aluminium in milk and milk products after processing in aluminium and stainless steel utensils are presented in Table 3. Aluminium level in milk boiled for 10 min in aluminium cookware was approximately twice higher than that of the raw milk, whereas, leaching of aluminium during boiling in stainless steel cookware was found to be negligible. ...
Aluminium is non-essential element for humans and is considered to be a toxic metal. The present investigation was carried out to determine aluminium concentrations in milk and milk products, to estimate the intake of aluminium via consumption of milk and dairy products and to investigate the leachability of aluminium from utensils into milk products during processing and storage. A total of 85 milk and milk products samples were collected from farms, individual farmers and dairy shops in Beni-Suef governorate, Egypt. Mean aluminium concentrations in farm milk, market milk, kareish cheese, yoghurt and rice pudding were 19.93, 107.32, 52.36, 4.19 and 80.97 ppm, respectively. Aluminium intake through milk and milk products consumption was calculated to be 246.72 mg week-1 which corresponds to 205.5% of the PTWI. Processing and storage of milk in aluminium containers also raise aluminium content significantly. The results indicated the advantage of using stainless steel over aluminium utensils for processing and storage of milk products, especially those acidic in nature.
... Consequently, food containers can release HMs ions in their composition [13], transferring HMs into foods by the leaching process and causing food contamination [18]. The leaching process is mainly linked to the foods' chemical or physical conditions, including pH and temperature [19][20][21]. Releasing metal ions may high amount, unacceptable, exceed the world toxicological reference values, and endanger the consumers' health. As a result, several technical guidance was recently established to regulate metals and alloys used in food contact materials and articles [13]. ...
... Low pH of yogurt can enhance the leaching process of metals from the ALC composition. It is also consistent with several researchers findings that the acidity of foods can enhance the leaching process of HMs from the household utensils [19,20,24]. Thus, the yogurts ALC may be a potential source of HMs contamination of yogurt products due to the leaching process. ...
Heavy metals are recently introduced in the manufacturing of various household utensils. The objective of this study was to investigate different heavy metals contents in the composition of yogurts containers collected from the markets of Erbil City. The collected containers were aluminum containers and plastic containers with several colors. An inductively coupled plasma optical emission spectrometer was used to analyse the contents of nine heavy metals including cadmium, cobalt, chromium, copper, iron, lead, manganese, nickel, and zinc. The level of total detected metal load found in the analyzed containers. The recorded level for total detected metal load in the overall aluminum containers sample was very high and approximately 27 times more than that level in the overall plastic containers sample. Lead and cadmium were known as toxic heavy metals and detected with a high amount in the aluminum containers composition. The total contamination in the aluminum containers composition was noticeably exceeded the permissible world limits for heavy metals in packaging materials. Results obtained clarified that the white color of plastic containers is more preferable and safer than the dark or other multi-color plastic containers items in terms of heavy metals. KEY WORDS: Aluminum and plastic container, Heavy metal, ICP-OES, Yogurt Bull. Chem. Soc. Ethiop. 2024, 38(6), 1509-1519. DOI: https://dx.doi.org/10.4314/bcse.v38i6.1
... Aluminum cookware, such as drink containers, coffee pots, grill pans, pressure cookers, skillets, and saucepans, as well as foil used as wrappers, is one of the potential sources of extra dietary (Al). Depending on an array of variables, such as cooking temperature, technique of cooking, and type of additives used, using aluminum utensils leads in a significant addition of the metal to the diet (Semwal et al., 2006). Aluminum utensils are manufactured from waste metals and recycled aluminum-containing alloys in underdeveloped nations. ...
... It is well known that using Al utensils for cooking and storing food increases its (Al) content. Temperature, pH, the duration of contact, and the presence of several food additives including sugar, salt, and organic acids are factors that affect the amount of Al leaching from (Al) utensils (Semwal et al., 2006). Cooking and storing food in (Al) cookware after cooking will accelerate (Al) leaching even more (Al Zubaidy et al., 2011). ...
... Apart from other sources of dietary aluminum, aluminum cookware is considered to be a likely source of aluminum leaching into beverages, water and food under diverse experimental conditions modified by varying the levels of citrate, chlorides, fluorides, pH and acetate (Al Zubaidy et al., 2011). Reports have shown that acidic food like tomatoes and simple foods like oils and cereals oxidize aluminum alloys and there is a concern of the absorption of aluminum from cookware (Semwal et al., 2006). Leaching is most likely to occur in cooking utensils due to factors such as temperature and pH during cooking and the release of the ions as the years increase (Odularu et al., 2013). ...
... Leaching is most likely to occur in cooking utensils due to factors such as temperature and pH during cooking and the release of the ions as the years increase (Odularu et al., 2013). Several reports confirmed that the leaching of aluminum is extremely dependent on pH, temperature and the presence of complexing agents from the alloys used in making the aluminum cookware (Semwal et al., 2006;Dabonne et al., 2010;Zubaidy et al., 2011;Odularu et al., 2013;Weidenhamer et al., 2014Weidenhamer et al., , 2016. Aluminum displays an inert behavior in aqueous solutions because of the protective compact Al2O3 film on its surface. ...
The ingestion of aluminum from food containers such as cookware, cans, utensils and wrappings and its subsequent release into the environment is a growing public health concern. Aluminum is widely used in manufacturing cookware due to its malleability, high heat conductivity, light weight, durability, availability and affordability. This paper therefore gives a review of most relevant literatures on the benefits and risks of the various types of aluminum cookware in use, the composition and the public health effects of aluminum ingestion. Studies that reported the leaching of aluminum from cookware into food and environmental effects of aluminum leaching were also reviewed. In the developing countries, aluminum cookwares are produced from scrap metals and has been reported to leach harmful substances including heavy metals such as: nickel, arsenic, copper, cadmium, lead, and aluminum into cooked food. Several factors have been reported to increase the rate of leaching of metals from aluminum cookwares. Exposure to metals from aluminum cookware and the public health effects have not been well studied, hence, our recommendation for more studies to elucidate the health effect of this practice. This review also presents measures that can limit exposure to the risks that may arise from the use of aluminum cookware.
... Additionally, Al can be introduced into the milk and milk products during the production process or by contamination from the metal processing equipment (Deeb and Gomaa, 2011). The use of aluminum utensils for processing and storage of milk may increase substantially the level of this metal in milk and milk products (Semwal et al., 2006) and leaching of this metal from utensils is influenced by the quality of the containers, pH level, preparation conditions and the presence of complexing agents (Al Juhaiman, 2010). ...
... High acidity products such as cheese and yoghurt resulted in greater leaching of aluminum into the food from the utensils. Similar observation has also been reported by Semwal et al. (2006). It was also observed that curdling gives rise to increased concentrations of aluminum in the curd and end product compared to raw milk. ...
... have linked its excessive daily intake to possible causes of brain, blood, and bones diseases (Al Zubaidy et al., 2011), especially Alzheimer's disease, for which it has been reported that residual aluminum in drinking water plays an important role in developing the disease (Becaria et al., 2006;McLachlan et al., 1996;Flaten, 2001;Crapper et al., 1966). In raw rice, the Al content was measured to be from as little as a few mg kg -1 up to 350 mg kg -1 depending on the rice type, growing region, and measurement method (Semwal et al., 2006;Odularu et al., 2013). The World Health Organization (WHO) reported in 1989 that the provisional tolerance weekly intake (PTWI) of Al was not more than 7 mg kg -1 of body weight (World Health Organization, 1989) and later this was revised to 1 mg kg -1 of body weight and 2 mg kg -1 of body weight in , respectively (Center for Food Safety, 2009World Health Organization, 2011). ...
... The contents of Al in rice samples found in this work (49.19 -115.16 mg kg -1 ) were in between the reported values of Odularu et al. (2013), Omar et al. (2015), and Semwal et al. (2006), in which the former report showed the Al contents of 126±64 mg kg -1 , 314±128 mg kg -1 , and 295±163 mg kg -1 for samples cooked in a new Al cooker, a used Al cooker, and a SS cooker, respectively, while the latter two reports showed the Al contents between 0.67 -1.5 mg kg -1 . The large variations in Al contents found in this work and other works could be due to the differences in rice types, growing regions, and the accuracy of testing methods used to quantify Al contents. ...
This work quantified contents of Al and heavy metals, namely Cr, Fe, Cu, Zn, As, Cd, and Pb, in cooked rice samples prepared using five different cooking utensils (new and used Al cookers, a Teflon-coated Al cooker, a stainless steel cooker, and a glass beaker) and four different water conditions (tap water, de-ionized water, acidic water, and basic water) in order to assess metal leaching from cooking utensils and potential health risks to local consumers. The result showed that Al contents (76.50 mg kg-1 in raw rice and 76.83 mg kg-1 in cooked rice samples) and Zn contents (22.86 mg kg-1 in raw rice and 22.43 mg kg-1 in cooked rice samples) represented the two largest contents of tested elements, in which contents of Al > Zn > Fe > Pb ≈ Cu > Cr >As ≈ Cd. However, no strong indication of substantial metal leaching from cooking utensils to cooked rice were observed in this work as the metal contents in cooked rice samples did not significantly differ from raw rice grains (p < 0.05). The result also indicated that the estimated weekly intake of Al and Pb associated with rice consumption of a person who consumed approximately 0.3 kg of rice per day (181.07 mg kg-1 week-1 and 4.85 mg kg-1 week-1, respectively) was greater than the provisional tolerance weekly intake (PTWI) recommended by the joint FAO/WHO committee for a person who weighs 60 kg (120 mg kg-1 week-1 and 1.5 mg kg-1 week-1, respectively). In terms of the assessment of non-carcinogenic and carcinogenic health risks, the hazard index (HI) calculated from all concerned metals was 9.18, with the largest contributions from Pb (3.19), As (2.67), and Al (1.51), indicating a potential non-carcinogenic risk, while the total cancer risk (CRt) was 2.45´10-2, with the largest contributions from Pb (1.0´10-2) and Cd (1.2´10-2), indicating serious carcinogenic risks to local consumers.
... Inexpensiveness and heat conductance account for its popularity. Despite being harmless in lower concentrations, high Al intake results in chronic health effects in long run (Semwal et al., 2006). Use of aluminum utensils for cooking is reported to cause Al ingestion (Semwal et al., 2006). ...
... Despite being harmless in lower concentrations, high Al intake results in chronic health effects in long run (Semwal et al., 2006). Use of aluminum utensils for cooking is reported to cause Al ingestion (Semwal et al., 2006). Major sources of dietary intake include synthetically added aluminum (i.e. grain products, processed cheese and salt) and naturally occurring high aluminum dosages (i.e. ...
This study has been conducted to identify the correlation between food and aluminum intoxication through leaching. The ingestion is the main route of Aluminum exposure to the human body. Hence it is necessary to identify the aluminum levels in human body leached out from aluminum wares and aluminum foil. Pieces of chicken and red meat were baked with different types of solutions containing tomato juice, fresh yoghurt, salt and vinegar in different combinations, they were wrapped in aluminum foil in different combinations, marinated in aluminum pan and were tested for the pH and weight of pieces and foil. The result showed that citric acid with combination of lactic acid becomes the source for elevated level of aluminum in food items especially in raw beef. Citric acid with combination of tomato juice had highest accumulation rate than other solutions i.e 292.25mg/Kg in beef, while chicken leaching rate was 209.52mg/kg by the combination of yogurt and lemon juice. The fact still remains that once aluminum exceeds the acceptable limit from daily ingestion of food cooked in these pots, coupled with other sources from the environment. This environmental factor may contribute in increase of neurodegenerative diseases.The aim of this research study is to detect leaching out of aluminum levels from aluminum foil in different food solutions as it is becoming a common practice.
... Aluminum can be introduced into the milk and milk products during production or by contamination from the metal processing equipment (Deeb & Gomaa, 2011). The use of aluminum utensils for processing and storage of milk may increase substantially the level of this metal in milk and milk products (Semwal et al., 2006) and leaching of this metal from utensils is influenced by the quality of the containers, pH level, preparation conditions and the presence of complexion agents (Al Juhaiman, 2010). The hygienic milk production poses a significant challenge for the global dairy sector (Li et al., 2018). ...
This study was carried out to evaluate the quality of raw milk measured by Standard Plate Count (SPC). Individual raw milk for the Colony Forming Units (CFU) study was carried out in the National Cattle Research Program Rampur Chitwan, Nepal. Milk from Jersey and Holstein cows with two types of milking (hand and machine milking) in collecting three types of containers (Plastic, aluminum, and steel). Milk had different chilling durations (0, 4, 8, 12, 24, 48, and 72 hours). Altogether, 252 milk samples for SPC were examined at farm levels. Results showed significant variability in SPC throughout the study period. The lowest CFU was observed in Holstein cows (80.49±4.83 × 104), while the highest was found in the Jersey breed (122.88±4.69 × 104). Similarly, the lowest CFU count was recorded in milk from machine milking (92.42±4.69 × 104), whereas the highest CFU count was observed in milk from hand milking (110.95±4.83 × 104). For three milk collecting and transporting containers, the CFU count was lowest in the steel container (90.09±5.82×104) compared to the aluminum container (102.42±5.82×104) and plastic container (112.55±5.82×104). The results of mean CFU for the chilling duration effects at farm 0, 4, 8,12,24,48 and 72 hours were (114.33±8.11×104, 108.21±10.28×104, 107.71±10.28×104, 106.75±10.28 ×104, 104.07±6.36 ×104, 94.79±8.11×104, and 75.94±8.11×104). CFU count in hand and machine milking milk differed significantly (p<0.01) from each record of the same date at the farm level. The CFU in milk from different containers was significant (p<0.05) for the overall experimental period. Steel containers showed a low CFU count compared to Aluminum and plastic containers. The highest number of CFU (114.33×104) was observed in the 0-hour chilling, which was significantly (p <0.05) different from the rest of the chilling duration. The results obtained from the study indicated that the current situation is critical and needs real improvement from farm to chilling centers. The findings could guide dairy producers in adopting effective strategies to enhance milk quality, minimize bacterial contamination, and ensure safer dairy products for consumers by using these results.
... "However, the authors studied the leaching of aluminium during the preparation of various traditional Indian foods and found that it was negligible in hard anodized aluminium utensils, showing the advantage of using such type of vessels for food preparation over simple aluminium and indalium utensils" [18]. "Different studies have been taken up to support the harmful effects of aluminium in humans, like its role in neural toxicity, cancer, Alzheimer's, and osteomalacia" [19]. ...
Objective: The aim of this study was to determine the purpose, usage, and side effects of the aluminium vessels used by participants. Methods: It is a survey-based study designed to check the extent of aluminium involvement in their lives and perception of awareness. The 12-item questionnaire was administered to the participants who were English-literate and Telugu (local) language. In total, 500 participants indicated that they had used aluminium metal vessels. Section 1 with demographic information, and Section 2 with twelve questions with multiple correct answers. Results: The findings of this study indicate that knowledge, purpose, usage, and side effects of aluminium metal vessels. However, the current consensus among the respondents is that current aluminium toxicity-focused knowledge is inadequate for such an application. Conclusion: The current study was designed to explore the frequency of aluminium usage in various forms in the Indian population of Kadapa city of Andhra Pradesh and investigate any preferential difference in aluminium usage with education and occupation. The major findings are that the majority of respondents used aluminium vessels for different purposes, and fewer were aware of safety concerns. Using aluminium vessels causes different health problems. However, this study recommended alternatives to aluminium vessels, such as brass, stainless, and copper, etc.
... When aluminum is injected directly into the brains of animals or accidentally enters the human brain through, for example, dialysis, it can be neurotoxic, leading to the neurological syndromes of dialysis encephalopathy or dialysis dementia. Cognitive and other neurological deficits may exist if groups are occupationally exposed to high concentrations of aluminum dust [7,8]. Reducing aluminum intake from food sources has become a recent focus in the food industry and academia. ...
In this study, indigo carmine (IC)-calcium carbonate lakes with different crystalline forms of calcium carbonate were prepared through co-precipitation methods, and the properties of these lakes and their formation mechanisms were investigated. The results showed that amorphous calcium carbonate (ACC) exhibited the smallest particle size and the largest specific surface area, resulting in the highest adsorption efficiency. Vaterite, calcite, and aragonite followed after ACC in decreasing order of adsorption efficiency. Kinetic analysis and isothermal analysis revealed the occurrence of chemisorption and multilayer adsorption during formation of the lakes. The FTIR and Raman spectra suggested participation of sulfonic acid groups in chemisorption. Appearance of IC significantly altered TGA curves by changing weight loss rate before decomposition of calcium carbonate. EDS analysis revealed the adsorption of IC predominantly happened on the surface of calcium carbonate particles rather than the interior.
... (iii) In reference to study by Semwal et al. (2006), the levels of aluminium leaching from anodized cookware is the same as that from SS utensils. The author concluded that if the producers of aluminium cookware follow the Bureau of Indian Standards, there would be no chance of detrimental impacts health of humans by cooking meals with aluminium utensils and using aluminium foil. ...
This article was motivated by the avalanche of finance spent annually on addressing the harm caused by corrosion on household wares and buildings, industrial machines and facilities, hospital equipment and many other establishment of man in the universe. Corrosion is a universal phenomenon referred to as the deterioration of metallic material. Metal alloys like stainless steel and aluminium are extensively used in household utensils for their durability, affordability and corrosion resistance. However, these materials can leach heavy metals such as chromium, nickel, iron, and aluminium into food, posing serious health challenges. Stainless steel, despite its corrosion resistance, releases harmful metals when exposed to acidic foods, while aluminium utensils corrode and release harmful elements under certain conditions too. Hence, this article was aimed at examining the historical background of corrosion, the causes of corrosion in household wares and utensils, its impact especially on human health and economy, and the potential remedies. The findings indicated that acidic foods and prolonged storage increase metal leaching. Health concerns included increased risks of anemia, dementia, and osteomalacia due to excessive metal accumulation in the body. Mitigation strategies included using anodized aluminium, minimizing storage time of acidic foods in metal containers, and increasing public awareness about the potential health risks. Proper maintenance and selection of utensils could significantly reduce the hazards associated with metal leaching.
... Another study from India investigated migration of aluminum from indalium cookware and concluded that these vessels contributed significantly to the total daily intake of aluminum through foods [27]. The concentrations of lead and other toxic metals were not measured. ...
Background
We previously demonstrated that aluminum cookware brought from Afghanistan by resettled families as well as some aluminum cookware available for purchase in the United States represent a previously unrecognized source of lead exposure. However, the extent to which this cookware represents a source of lead exposure to other United States residents is unclear.
Objectives
To test additional cookware for lead content and its propensity to leach lead and other toxic metals. This will further our understanding of the extent to which this cookware represents a lead poisoning risk in the United States and elsewhere.
Methods
We screened an additional 28 pieces of aluminum cookware and 5 brass items for lead content using an X-ray fluorescence (XRF) analyzer and used our leachate method to estimate the amount of lead that migrates into food. We also tested 17 additional stainless steel items to determine whether they would be safer alternatives.
Results
Many aluminum cookware products contained in excess of 100 parts per million (ppm) of lead. Many also leached enough lead under simulated cooking and storage conditions to exceed recommended dietary limits. One hindalium appam pan (an Indian frying pan/wok) leached sufficient lead to exceed the childhood limit by 1400-fold. Brass cookpots from India also yielded high lead levels, with one exceeding the childhood limit by over 1200-fold. In contrast, stainless steel cookware leached much lower levels of lead.
Impact
Aluminum and brass cookware available for purchase in the United States represents a previously unrecognized source of lead exposure.
... Aluminium may enter milk and milk products during the manufacturing process or by contamination from metal processing equipment (Soni et al., 2001;Deeb and Gomaa, 2011). The use of aluminium utensils for milk processing and storage may significantly increase the level of this metal in milk and milk products (Semwal et al., 2006), and the leaching of this metal from utensils is influenced by container quality, pH level, preparation conditions, and the presence of complexing agents (Al Juhaiman, 2010). ...
Milk and milk product contact surfaces should be smooth, impermeable, the free from cracks and fissures, non-porous, non-absorbent, non-contaminating, non-reactive, corrosion resistant, durable, and cleanable from a sanitary design standpoint. Materials of construction for dairy processing equipment are also on the avoidance of food contamination with microbes, dirt, chemicals, and physical substances during the short duration of contact between the product and equipment surfaces. Some of the drawbacks of equipment made by metals and its alloys of aluminum, copper, tin, iron on milk and milk product contact surfaces include the development of off flavours, discoloration of material, corrosion of vessels, and the generation of hazardous chemicals. Stainless steels (SS) were invented to overcome the problem of corrosion which is a major concern of dairy industries. Stainless steel is considered noble metal for use in dairy industry. Dairy and food industries are concerned with reliability of equipment and product purity. Stainless steels' exceptional resistance to corrosion of has enabled the dairy industry to develop widely and rapidly. Stainless behaves quite neutrally and does not alter the taste of fresh milk. This study encompasses a review work on the review of engineering materials used in dairy processing equipment.
... leakage within the first hour [19]. In the current study, there was no leakage in new cookware until the first hour. ...
The issue of material migration from cookware to food is one of the main concerns of consumers, and which cookware is suitable for cooking is a challenge. The answer to this question can effectively maintain the safety of consumed food. Therefore, this study investigated heavy metals’ migration from the usual cookware used in cooking food in two new and old forms. Migration Cr, As, Ni, Pb, Al, Cu, Cd, Se, and Co from copper, glass, aluminium, stone, cast iron, plastic, Teflon, and stainless steel cookware was quantified by the ICP device. The results showed that the release of heavy metals increases in old containers due to frequent use and damage or abrasion. On the other hand, cooking time had a significant relationship with the release of metals in food, especially in old cookware. This study showed the release of some heavy metals into food from old cookware. Therefore, the use of high-risk damaged cookware should be restricted.
... L'Al peut contaminer les aliments à partir des différents ustensiles de cuisine lors de la cuisson entraînant une augmentation relativement petite de la teneur en cet élément (Semwal et al. 2006;Soni et al., 2001). La migration de cet élément des ustensiles vers les aliments augmente avec la composition et l'acidité de l'aliment, la durée de contact, la température, la durée et le mode de cuisson, la présence d'autres substances comme les acides organiques et les sels, et aussi la fréquence d'utilisation de ces ustensiles (Lin et al., 1997;Ranau et al., 2001). ...
Omniprésent dans notre vie quotidienne, l’aluminium (Al) est l’un des éléments traces métalliques les plus dangereux pour la santé humaine. Nous y sommes exposés quotidiennement, par l’alimentation, l’application d’antitranspirants, l’utilisation d’antiacides, la vaccination, etc. L’exposition est donc inévitable, et chaque jour des taux modérés de ce métal pénètrent dans l’organisme et sont capables de s’accumuler dans certains organes. Malgré cela, la majorité de la population humaine n’est pas à risque évident de toxicité aluminique, puisque notre corps est équipé de plusieurs mécanismes qui ne permettent pas une absorption et une accumulation faciles, et facilitent son élimination. Par conséquent, une très faible quantité d’Al atteindra les différents organes et tissus (poumons, foie, cerveau, etc.). Une exposition élevée à l’Al entraîne des effets toxiques pulmonaires, gastro-intestinaux, cardiovasculaires, hématologiques, musculosquelettiques, neurologiques, hépatopancréatiques, etc. Les populations les plus exposées sont les patients dialysés, les consommateurs d’antiacides à long terme, et les professionnels de l’Al.
... Additionally, Aluminium can be introduced into the milk and milk products during the production process or by contamination from the metal processing equipment (Deeb and Gomaa, 2011). The use of Aluminium utensils for processing and storage of milk may increase substantially the level of this metal in milk and milk products (Semwal et al., 2006) and leaching of this metal from utensils is influenced by the quality of the containers, pH level, preparation conditions and the presence of complexing agents (Al Juhaiman, 2010). ...
Milk and dairy products are a unique and essential for growth and healthy development not only for the young but also for all ages, the present work was performed to determine some toxic heavy metals in some dried dairy products sold in Alexandria City. A total of 120 samples representative as 60 milk powder,30 infant foods and 30 dried ice cream mix were collected from groceries and supermarkets and analysed for toxic heavy metal residues including (Pb, Cd, Al and Sn) by using atomic absorption flame emission spectrophotometer. The obtained results revealed that the mean(SD) level of Lead in the examined of milk powder, infant food and dried ice cream mix samples were of 0.185 ± 0.138, 0.134 ± 0.033 and 0.159 ± 0.185 ppm, the samples exceeded the permissible stated by Egyptian standards (0.02ppm) were 18(30%), 8(26.66%), and 13(43.33%), respectively. While, Cadmium residues was detected in 13 (21.66%), 7 (23.33%) and 11 (36.66%), the samples exceeded the Egyptian standards permissible limit (0.05 ppm) were 7 (11.66%), 3 (10%) and 6 (20%), respectively. Aluminium was detected in 10 (16.66%), 5 (16.66 %) and 7 (23.33 %) of examined milk powder, infant food and dried ice cream mix, only 3(5%) of examined milk powder samples were exceeded the permissible limit (0.5 ppm). Tin was detected in 13(21.66%), 9 (30 %) and 10 (33.33 %) of examined milk powder, infant food and dried ice cream mix, respectively. All positive samples were within the Egyptian standards permissible limit (200 ppm). Suggestive measures were discussed to prevent or minimize the levels of toxic heavy metals in dried dairy products.
... Additionally aluminium can be introduced into the milk and milk products during the production process or by contamination from the metal processing equipment (Deeb and Gomaa, 2011). The use of aluminium utensils for processing and storage of milk may increase substantially the level of this metal in milk and milk products (Semwal et al., 2006) and leaching of this metal from utensils is influenced by the quality of the containers, pH level, preparation conditions and the presence of complexing agents (Al Juhaiman, 2010). ...
Key words: Milk powder, heavy metals, Aflatoxins (M1, M2,), Ochratoxin A. A total of 60 samples of milk powder representative as 40 canned and 20 un-canned milk powder were collected from groceries and supermarkets from different localities in Alexandria city for detection of toxic heavy metal residues including (Pb, Cd, Al and tin) and mycotoxins including (AFM1, AFM2 and Ochratoxin A); The obtained results could be summarized as Lead was detected in 6 (15%) and 7 (35%) of examined canned and un-canned milk powder with a mean values of 0.25±0.06 and 0.12±0.04 ppm, the samples exceeded the permissible limit 3(50%) and 4(57.14%), respectively. Cadmium residues was detected in 5 (12.5%) and 6 (30 %) of examined (canned and un-canned milk powder) with a mean values of 0.08 ± 0.02 and 0.11 ± 0.02 ppm, the samples exceeded the permissible limit 2 (40%) and 3 (50%), respectively. Aluminium was detected in 3 (7.5%) and 5 (25 %) of examined canned, and un-canned milk powder and the respective Aluminium level were mean values of 0.45 ± 0.12 and 0.37 ± 0.15 ppm, the samples exceeded the permissible limit 1(33.33%) and 4(80%), respectively. Tin was detected in 2 (5%) and 8 (40 %) of examined canned, and un-canned milk powder with a mean values of 26.8 ± 5.13 and 49.9 ± 5.50 ppm, respectively. All positive samples within the permissible limit. AFM1 was detected in 2 (5%) and 3 (15%) in examined milk powder (canned and un-canned) samples with respective mean values of 0.033 ± 0.02 and 0.507 ± 0.21 ppb, the samples exceeded the permissible limit 0 (0%) and 3 (100%), respectively. AFM2 w a s detected in 1 (2.50 %) in examined milk powder (canned) samples with a mean values of 0. 0 1 3 (ppb), and the positive samples within permissible limit. Ochratoxin A "OTA" was not detected in all (canned, and un-canned) milk powder samples.
... Food is unquestionably the main source of aluminum intake (Stahl et al., 2011). Humans are frequently exposed to aluminum, primarily from foods, water, airborne dust, and pharmaceuticals (Semwal et al., 2006). Chronic Aluminum exposure has contributed directly to hepatic failure and dementia. ...
... Further studies revealed that upon heating such utensils release toxic metals such as lead and cadmium into the food (Oyet & Samuel, 2020). For example, cooking in low-quality pots can leads to the accumulation of lead into acidic foods (Saxena et al., 2021;Semwal et al., 2006). Aluminum-based cooking ware may cause serious health hazards to toddlers and older people including impaired brain activity, stone formation in the kidney, and digestive problems. ...
Street vended food businesses play economic and social roles in developing countries through provision of employment, availability of food at affordable prices, and accessibility of wide range of food choices that suits different social communities and classes. Mobile, semi-mobile or fixed carts are used by street food vendors comprising of men and women of all age groups. However, due to the informal nature of street food vending business, it is often neglected by regulatory authorities, resulting in unwholesome practices. Poor infrastructure, lack of sanitation, and improper personal hygiene are associated with microbial hazards, environmental pollution, and chemical contamination, all which contribute to a high risk of foodborne diseases and health hazards. In order to prevent street foods contamination, vendors require hygiene training and access to approved and audited facilities that may ensure food safety. Government should take effective steps through legislation and conduct food safety training programs. Active collaboration between regulatory bodies and NGOs is crucial to support street vendors with proper enforcement of public health policies. Safe food handling practices can improve the food safety and quality as well as improve the health of both food vendors and consumers in developing countries.
... Therefore, the manufacture of cheese, highly acidic products (yogurt) can enhance Al leaching into the food from utensils. A comparable investigation has also been shown by Semwal et al. [66]. In contrast, El-Barbary and Hamouda [67] showed that the Al level decreased during cheese processing from 561 µg/kg in raw milk to 401 µg/kg in fresh cheese. ...
Objective: The goal of this study was to determine the levels of lead (Pb), cadmium (Cd), and aluminum (Al) in raw bovine milk. Milk consumption was used to calculate the estimated weekly intake (EWI), provisional tolerable weekly intake (PTWI), and target hazard quotient (THQ) for individuals. Metal distribution in dairy products and byproducts was studied as a result of artisanal processing.
Material and Methods: Seventy-five raw bovine milk samples were collected from artisanal producers in Alexandria city, West Delta, Egypt, and analyzed using the atomic absorption spectrophotometer. The effect of artisanal dairy processing on metal distribution was studied.
Results: The averages of Pb, Cd, and Al in milk samples were 45.06, 4.77, and 2.93 μg/l, with 13.33% and 1.33% of analyzed samples had Pb and Al levels higher than the permissible limits, respectively. The EWI values of Pb, Cd, and Al were 1.050, 0.111, and 0.068 μg/kg body weight, which contributed to about 4.20%, 1.59%, and 0.97% from the PTWI, respectively. The THQ of three metals was [J Adv Vet Anim Res 2021; 8(3.000): 454-464]
... Aluminium based pressure cookers (Figure 1-A) and other cooking vessels have become the most commonly used cookwares in the current era. However, many studies have reported the leaching and nutrient loss during cooking (Semwal et al., 2006). Aluminium is a toxic heavy metal that is nonessential to humans and not taking part in the metabolism of the body for functioning and maintenance. ...
Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.
... Aluminum enters the milk through the feed and fodder fed to the animals. Additionally, the use of aluminum utensils for milk handling/storage may substantially increase the level of this metal in milk and milk products (Semwal et al. 2006). The leaching of aluminum from utensils is influenced by the quality of the containers, pH level, preparation conditions and the presence of complexing agents (Al Juhaiman, 2010). ...
Milk quality and safety is the biggest concern of the Indians' dairy industry. Although milk contamination can occur at any stage of the milk value chain but farm contamination is supposed to be the major culprit. The present study investigated the perception and practices of dairy farmers about milk safety and quality at the farm level. Randomly selected dairy farmers (n-300), across the five different agro-climatic zones of Punjab, India, were surveyed using a pre-tested structured questionnaire. The study analyzed the awareness and practices of the respondents based on the five aspects namely milker's hygiene, animal hygiene, environmental hygiene, milk handling, and chemical residue in milk. Pooled milk samples collected from every alternate farm (n-150) were subjected to somatic cell count (SCC), fat, SNF, adulteration, and E.Coli contamination. Data were analyzed using SPSS software through descriptive statistics, Chi-square test of independence with Cramer's V value as measures of effect size. Analysis of variances, followed by Games Howell post hoc test was performed to analyze subgroup differences amongst explanatory variables. The majority of farmers (64%) were found to have low knowledge scores related to all five aspects of milk quality and safety. The milk handling (ranked first) followed by animal hygiene, personal hygiene, environmental hygiene, and antibiotics and other residues in milk (ranked last) ordered wise aspects affecting milk quality and safety. Further, socio-demographic and farm characteristics of respondents have a positive influence on the farmer's knowledge of milk quality and safety. High SCC (Mean-424000) and E .coli contamination in 24% samples further revealed poor adherence to hygienic milk practices. Only 5% of samples were found adulterated with water and 3% of samples were found to be urea positive. Ignorance and lack of scientific knowledge among dairy farmers are the major hindrances in the production of quality and safe milk. An extensive awareness program on milk quality and safety, coupled with incentives on quality products should be undertaken to enhance the awareness of the small and medium dairy farmers.
... This is potential public health effect of long term Al cookware usage, a situation which is common in developing countries. Indeed, studies have shown that the leaching of metals from aluminum pots increase with time, especially in the presence of complexing agents from the alloys used in making the aluminum cookware [43][44][45]1,5]. ...
Studies on the toxic effects of cooking with aluminum pots are limited and none of them have explored its impact on the genetic material in germ and somatic cells. Therefore, this study investigated the cytogenotoxic effect of boiled water from new, 3- and 6-year old aluminum pots in germ and somatic cells viz-a-vis mouse sperm morphology test and sperm count; and the bone marrow micronucleus test. The mice were allowed to freely drink the boiled water from the different aluminum pots for 3, 4, and 5 weeks. The heavy metal analysis showed that As, Pb, Cd, and Al were present in the boiled water samples at different concentrations with the 6-year old pot having the highest concentrations of Pb, Cd, and Al. There were duration of exposure and age of pot-dependent significant increase in abnormal sperm cells and a significant decrease total mean sperm count of exposed mice. Similarly, there was a statistically significant increase in micronucleated polychromatic erythrocytes and nuclear abnormalities in the exposed mice that increased dependently upon the age of the cookware. Finally there were significantly increased activities of serum AST and ALT; and the liver concentrations of MDA, SOD and CAT in boiled water exposed mice. The findings of this study revealed that boiled water from aluminum pots is capable of inducing cytotoxic and genotoxic effects, especially as the pot ages.
... Los resultados corroboran lo concluido por Semwal, Padmashree, Khan et al. (2006). ya que, al utilizar ollas nuevas, la concentración de aluminio migrado disminuye a medida que se incrementa el uso de las ollas. ...
La migración de metales hacia los alimentos es un tema concerniente a la inocuidad alimentaria y la ingesta dietética es una fuente importante de exposición no ocupacional al aluminio. En esta investigación se determinó la cantidad de aluminio que se transfiere desde las ollas al preparar colada de avena con naranjilla (Solanum quitoense), bebida con pH ácido consumida ampliamente en Ecuador. Su preparación se realizó en ollas de aluminio de cinco marcas comercializadas en Quito y durante siete ciclos de cocción. La cuantificación de la concentración de aluminio transferido a las ciento cuarenta muestras de colada se realizó por espectroscopia de absorción atómica con llama de óxido nitroso-acetileno. Las concentraciones de aluminio transferido al alimento durante los siete tratamientos sobrepasan el límite permisible de 1 mg Al/kg establecido por la Unión Europea (Reglamento Europeo UE 1416:2016), excepto para la marca de olla IV que en el séptimo tratamiento presenta 0,76±0,04 mg Al/kg. El análisis de varianza ANOVA de dos factores indica que las marcas de las ollas y el número de tratamientos aplicados sí afecta estadísticamente a la migración de aluminio.
... Los resultados corroboran lo concluido por Semwal, Padmashree, Khan et al. (2006). ya que, al utilizar ollas nuevas, la concentración de aluminio migrado disminuye a medida que se incrementa el uso de las ollas. ...
Resumen La migración de metales hacia los alimentos es un tema concerniente a la inocuidad alimentaria y la ingesta dietética es una fuente importante de exposición no ocupacional al aluminio. En esta investigación se determinó la cantidad de aluminio que se transfiere desde las ollas al preparar colada de avena con naranjilla (Solanum quitoense), bebida con pH ácido consumida ampliamente en Ecuador. Su preparación se realizó en ollas de aluminio de cinco marcas comer-cializadas en Quito y durante siete ciclos de cocción. La cuantificación de la concentración de aluminio transferido a las ciento cuarenta muestras de colada se realizó por espectroscopia de absorción atómica con llama de óxido nitroso-acetileno. Las concentraciones de aluminio transferido al alimento durante los siete tratamientos sobrepa-san el límite permisible de 1 mg Al/kg establecido por la Unión Europea (Reglamento Europeo UE 1416:2016), excepto para la marca de olla IV, que en el séptimo tratamiento presenta 0,76±0,04 mg Al/kg. El análisis de varianza Anova de dos factores indica que las marcas de las ollas y el número de tratamientos aplicados sí afecta estadísticamente a la migración de aluminio. Palabras clave Migración, ollas de aluminio, absorción atómica, alimentos ácidos. Abstract The migration of metals from utensils to food during cooking is an issue of food safety. Dietary intake is the main source of non-occupational exposure to aluminum. This research allowed to know the amount of aluminum that is transferred when is preparing an oatmeal beverage with naranjilla (Solanum quitoense), an acidic pH drink, widely consumed in Ecuador. The beverage was prepared in aluminum pots of the five most commercialized brands in Quito and it was done in seven cooking cycles. The quantification of the concentration of transferred aluminum in the one hundred and forty oatmeal beverage was performed by atomic absorption Spectroscopy with nitrous oxide-acetylene flame. The concentrations of aluminum transferred to the food during the seven treatments exceed the allowable limit of 1 mg Al /kg established by the European Union (European Regulation EU 1416: 2016), except for the IV brand pot, which presents 0,76±0,04 Al/kg in the seventh treatment. The two-factor Anova analysis of variance indicates that the brand of the pots and the number of treatments applied does affect aluminum migration. Keywords Migration, aluminium pots, atomic absorption, acid food 1. Introducción El aluminio es un metal ampliamente distribuido en la naturaleza y utilizado para la elaboración de utensilios de cocina, como ollas, sartenes, recipientes o papel aluminio, empleados para preparar y conservar alimentos. Sin embargo, la preparación y almacenamiento de alimentos en recipien-tes de aluminio produce el aumento de contenido residual en los mismos (ELIKA, 2014). En los hog-ares ecuatorianos el uso de las ollas de aluminio es muy frecuente, al igual que en otros países, debido a su bajo costo y a su extensa distribución en el mercado. Los residuos de este metal al en
... Studies in several countries, including Brazil, refer to the determination of the migration of metals in pots of different materials (Iskander 1990;Koligowiski and Halperin 1992;Bi 1996;Quintaes et al. 2002;Veríssimo et al. 2005;Semwal et al. 2006;Ni and Li 2008;Kiyataka et al. 2015;Ustun et al. 2015). However, to the best of our knowledge, there are no studies describing the migration of lead to foods cooked in clay pots produced in Brazil. ...
This work presents a study to evaluate the migration of lead to cooked foods prepared in clay pots produced in a small community in Brazil. Clay pots produced in Maragogipinho, Bahia, Brazil, go through an artisanal vitrification process by the addition of lead oxide to improve the visual appearance of the pot. To evaluate the migration of the lead to the food, samples of a fish-based delicacy (fish stew), with and without palm oil and coconut milk, were taken at different moments of contact with the clay container after cooking. Determination of lead concentrations was performed by inductively coupled plasma optical emission spectrometry (ICP-OES), and the concentrations found were higher than 2.0 mg kg⁻¹, which is the value regulated by the Brazilian Health Regulatory Agency. In addition, the highest concentrations of lead were detected in samples with a longer contact time with the pan. The longer the contact time was, the higher the lead content that migrated to the food. These results suggest that cooking and storing foods in the glazed clay pots pose a potential risk of lead contamination.
... The Al contents of the meats vary depending on the multifactorial causes. It was reported that Al contents of meat can be different due to Al content of the soil, water and air, the application of animal feed and animal raising (Semwal et al. 2006;Goran et al. 2016). In a study to determine the Al content of foods in Greece, the average content of Al in fish was found 0.62 mg/kg (Bratakos et al. 2012). ...
The effect of different type of fish, marination methods, temperature, and cooking time as well as foil type on Al leaching into baked fish, was determinated. Two fish types, Al foils, and marinating ingredients were procured from a hypermarket. Fish was cooked in the baking tray of oven, using two foil types, at 150°C for 40 min and at 200°C for 20 min. Al content was determined. It was found that increase in acidity caused significant increase in Al leaching. When the relationship between temperature-time and Al leaching based on meat type was analysed, it was found that when the temperature was increased the extent of Al leaching was higher in salmon. Even in the highest estimated weekly exposure to Al (1.228 ± 0.1631 mg/kg per week), Al PTWI suggested by JECFA was not exceeded. Although using different Al foil did not leach significant amounts of Al into the fish and exposure values of Al did not exceed the PTWI, exposure of Al from fish samples may be dangerous to vulnerable groups such as children, elderly and people with kidney disease.
... A school of thought believes that Aluminum pans do not pose a health risk to their users, even if they are scratched or pitted and that the amount of aluminum that leaks into food is negligible, and far less than that consumed through other methods. Our take on this is that exposure to aluminum is hazardous if not today then tomorrow since it can bioaccumulate in the body (Greger 1985, Semwal et al, (2006. This is true because the effects of exposure to any hazardous substance including aluminum depend on the dose, the duration, how one is exposed, personal traits and habits, and whether other chemicals are present or not (WHO 2001, FAO 2011. ...
... Food is unquestionably the main source of aluminum intake (Stahl et al., 2011). Humans are frequently exposed to aluminum, primarily from foods, water, airborne dust, and pharmaceuticals (Semwal et al., 2006). Chronic Aluminum exposure has contributed directly to hepatic failure and dementia. ...
... In a study that compared aluminium leaching into meat boiled in aluminium cookers purchased from two different countries, it was found that the addition of salt and citric acid during the cooking process increased aluminium leaching from the cookers to the food (Mohammad, Al Zubaidy, & Bassioni, 2011). In another study, in which different types of food were cooked in aluminium utensils, it was observed that leaching was higher in case of highly acidic foods (sambar, kadhi, and tomato soup from Indian cuisine) (Semwal, Padmashree, Khan, Sharma, & Amrinder, 2006). ...
... This result was consistent with a report of Semwal et al., which showed leaching of aluminum from utensils used for cooking traditional Indian foods. The reported aluminum leaching ranged from 0.5 mg kg −1 in stainless steel utensils to as much as 13.1 mg kg −1 in aluminum utensils when food was for 30 min [25]. The main component of most rice cookers was aluminum with the addition of some metals such as Cu, Mn, Si, and Zn in order to improve specific non-stick and thermal conductivity qualities. ...
Rice is full of nutrients that are essential to humans, however, exposure to the high metal contents in rice could also pose potential health risks to consumers. This work aimed to investigate this safety concern using the synchrotron radiation X-ray fluorescence spectrometry (SR-XRF), which is considered one of the most advanced and accurate elemental analysis techniques, to quantify metal contents, namely Fe, Zn, Cu, Ca, and Mn, in raw and cooked rice samples in order to assess the potential health risks associated with rice consumption. The results indicated that cooked rice samples had lower Fe and Ca but higher Zn, Cu, and Mn contents than raw rice samples (p < 0.05). The highest changes in metal contents were the decrease in the Ca content, which was reduced up to 8.5 times in rice samples cooked with running water and was lower than the detection limit (< 2.0 mg kg⁻¹) in rice samples cooked with de-ionized water. When comparing the average estimated weekly intake with the available provisional tolerable weekly intake (PTWI) issued by the World Health Organization (WHO), the results showed that Fe, Zn, and Cu had lower average estimated weekly intake values than the PTWI levels. In terms of chronic, non-carcinogenic health risk assessment, the individual hazard quotient (HQ) of each metal of interest was less than the limit (1.0). However, the hazard index (HI), which combined all HQ values, was 1.15, indicating possible chronic health risks from rice consumption. The results obtained from this work suggest that further investigation is needed to fully understand and to promote awareness of the health risks caused by rice consumption.
... Al leaching while cooking in Al utensils increases with temperature, pH departure from neutral, salinity and time of exposure and significantly contributes to the daily intake of this metal through foods, particularly acidic ones [17][18][19]. According to Greger and co-authors [20], cooking beef, cabbage and eggs in Al pans leads to small though significantly more amount of Al in food Annex Publishers | www.annexpublishers.com ...
... A similar trend (increase in certain cation concentrations following pasteurization) was observed when comparing the results between the two studies. These results therefore support the hypothesis that iron and aluminium are leaching from the stainless steel storage tank, as Semwal et al. (2006) and Kamerud et al. (2013) have shown that certain metals (i.e. aluminium, iron, lead and nickel) can leach from stainless steel during heating processes. ...
Solar pasteurization is effective in reducing the level of indicator organisms in stored rainwater to within drinking water standards. However, Legionella spp. were detected at temperatures exceeding the recommended pasteurization temperatures using polymerase chain reaction assays. The aim of the current study was thus to apply EMA quantitative polymerase chain reaction (EMA-qPCR) to determine whether the Legionella spp. detected were intact cells and therefore possibly viable at pasteurization temperatures >70°C. The BacTiter-Glo™ Microbial Cell Viability Assay was also used to detect the presence of ATP in the tested samples, as ATP indicates the presence of metabolically active cells. Chemical analysis also indicated that all anions and cations were within the respective drinking water guidelines, with the exception of iron (mean: 186.76μg/L) and aluminium (mean: 188.13μg/L), which were detected in the pasteurized tank water samples at levels exceeding recommended guidelines. The BacTiter-Glo™ Microbial Cell Viability Assay indicated the presence of viable cells for all pasteurized temperatures tested, with the percentage of ATP (in the form of relative light units) decreasing with increasing temperature [70-79°C (96.7%); 80- 89°C (99.2%); 90-95°C (99.7%)]. EMA-qPCR then indicated that while solar pasteurization significantly reduced (p<0.05) the genomic copy numbers of intact Legionella cells in the pasteurized tank water (~99%), no significant difference (p>0.05) in the mean copy numbers was detected with an increase in the pasteurization temperature, with 6×10(3) genomic copies/mL DNA sample obtained at 95°C. As intact Legionella cells were detected in the pasteurized tank water samples, quantitative microbial risk assessment studies need to be conducted to determine the potential health risk associated with using the water for domestic purposes.
... As the composition of stainless steel may vary from 50-88% iron, 11 to 30% chromium, and 0-31% nickel, researchers have shown that during simulated cooking processes, nickel and iron leaches from stainless steel cooking ware into food (Kuligowski and Halperin, 1992;Kamerud et al., 2013). In a study conducted by Semwal et al. (2006) aluminum also leached from stainless steel cooking utensils during food preparation. Therefore it is hypothesized that the iron, aluminum, lead and nickel may have leached from the stainless steel storage tank into the rainwater during the current study. ...
Mopane caterpillars ( Gonimbrasia belina ) are one of the most consumed edible insects in Southern Africa, and they contribute nutritional benefits to human health. However, their contribution to the food and nutritional security can be hindered by food safety concerns due to heavy metal contamination associated with harvesting, processing and poor post-harvest practices. This study investigated the effectiveness of post-harvest practices (degutting, charcoal roasting and sun drying, boiling, frying and open pan roasting) in reducing the heavy metal contaminants (cadmium (Cd), mercury (Hg), lead (Pb), nickel (Ni), aluminium (Al), zinc (Zn), copper (Cu) and iron (Fe)) in mopane caterpillar sourced from Gwanda district in Zimbabwe. The post-harvest practice categories used in this study included: unprocessed (ungutted and naturally degutted samples), processed (manually degutted, and charcoal roasted and sun-dried), and cooked (boiled and salted; boiled, salted and roasted, and boiled, salted and fried) samples. An atomic absorption spectrometry (AAS) was used for quantification of metals and the values detected were used to assess health risks to consumers using a quantitative risk assessment calculation method. The unprocessed and manually degutted samples showed higher levels Cd and traces of Pb, while charcoal roasting and sun drying resulted in elevated levels of Al, Zn, Cu and Fe. Hg and Ni were not detected in any of the unprocessed, processed or cooked samples. Cooking processes resulted in reduction of the concentrations of detected metals to levels within the permissible values. The health risk assessment disclosed noncarcinogenic risks based on the high hazard index (HI) values (HI > 1) in unprocessed, processed, boiled and salted, and boiled, salted and roasted samples, indicating that caution should be taken. The overall findings from the study shows that by cooking mopane caterpillars through boiling and frying, health risks associated with heavy metal contamination can be reduced.
Anthropogenic activities have caused environmental metal contamination in urban areas. Biomonitoring using organisms such as invertebrates can evaluate metal pollution, supplementing chemical monitoring, which cannot comprehensively reflect how metals influence organisms in the urban environment. To assess metal contamination in Guangzhou urban parks and its source, Asian tramp snails (Bradybaena similaris) were collected from ten parks in Guangzhou in 2021. The metal concentrations (Al, Cd, Cu, Fe, Mn, Pb, and Zn) were measured by ICP-AES and ICP-MS. We evaluated the metal distribution characteristics and correlations among metals. The probable sources of metals were determined by the positive matrix factorization (PMF) model. The metal pollution levels were analysed using the pollution index and the Nemerow comprehensive pollution index. The mean metal concentrations were ranked Al > Fe > Zn > Cu > Mn > Cd > Pb; metal accumulation in the snails was ranked Al > Mn > CuFe > Cd > Zn > Pb. Pb-Zn-Al-Fe-Mn and Cd-Cu-Zn were positively correlated in all samples. Six major metal sources were identified: an Al-Fe factor corresponding to crustal rock and dust, an Al factor related to Al-containing products, a Pb factor indicative of traffic and industries, a Cu-Zn-Cd factor dominated by the electroplating industry and vehicle sources, an Mn factor reflecting fossil fuel combustion, and a Cd-Zn factor related to agricultural product use. The pollution evaluation suggested heavy Al pollution, moderate Mn pollution, and light Cd, Cu, Fe, Pb, and Zn pollution in the snails. Dafushan Forest Park was heavily polluted; Chentian Garden and Huadu Lake National Wetland Park were not widely contaminated. The results indicated that B. similaris snails can be used as effective biomarkers for monitoring and evaluating environmental metal pollution in megacity urban areas. The findings show that snail biomonitoring provides a valuable understanding of the migration and accumulation pathways of anthropogenic metal pollutants in soil‒plant-snail food chains.
Humans are exposed to Potentially Toxic Metals (PTMs) through many routes. Cooking foods in cookwares which are prone to material leaching
can be an exposure route to PTMs. This study assessed the effect of pH on the leaching of some PTMs from used cooking pots into deionized
water. Series of deionized waters were prepared from pH 3 to 7. Each water was brought to boil in clay, non-stick, stainless steel, cast aluminum,
pressed aluminum and glass pots respectively. The PTMs leached from each sample pot were determined by Inductively Couple Plasma-Optical
Emission Spectrophotometer (ICP-OES) (Agilent nu7m technologies 700 series). The deionized water from the aluminum cast pot and nonstick
pot gave the highest concentration of aluminum (2273 µg/L) and Zinc (24.39 µg/L) respectively. While that from the clay pot gave the highest
concentrations of Chromium and Nickel, (7.27 and 22.63 µg/L) and that from the stainless-steel pot gave the highest concentration of iron (237
µg/L) and lead (24.39 µg/L). No PTM was found in the deionized water from the glass pot. The results from this study showed more leaching of
PTMs into deionized water occurred more at lower pHs (pH 3 to 5) than at neutral pH for almost all the pots. Thus, cooking of acidic foods in
pots except when glass pots are used should be avoided. The results of this study therefore reveal the health implications associated with using
metal pots for cooking slightly acidic foods as metals can be easily leached from the pots into the foods.
The ubiquitous use of aluminium cookware raises serious concerns about the introduction of aluminium by leaching upon prolonged cooking, especially in acidic foods. To mimic a consumer-relevant exposure scenario, an experimental model design was conceptualized for the estimation of leaching from aluminium sheets in acidic additives under variable cooking conditions. A novel water-soluble receptor (Z)-2-((2-hydroxy-3-methoxybenzylidene)amino)-2-(hydroxymethyl)propane-1,3-diol (VT) was synthesized, which gave a selective and sensitive fluorescence turn-on response towards aluminium ions. The 1:1 binding stoichiometry between VT and Al³⁺ has been confirmed by Job's plot, which is further supported by ¹H NMR, ²⁷Al NMR, HRMS, and DFT studies. Test strips were fabricated for quick semi-quantitative estimation of aluminium ions under UV irradiation. Leaching studies show that on increasing the acidity of solution of acidic additives results in an increased aluminium leaching ranging from 4.95 to 11.43 mg/h. Surface morphology by SEM and AFM shows the pitting corrosion of Al sheets.
هدفت الدراسة الحالية إلى إعداد وتنفيذ وتقييم فعالية برنامج ارشادي لتحسين الوعي بمزايا وعيوب أواني الطهي للمقبلات على الزواج وربات الأسر، حيث تم استيفاء البيانات من خلال تطبيق أدوات البحث المتمثلة في (استمارة البيانات الأولية ، استبيان دراسة مستوى وعي الفتيات المقبلات على الزواج وربات الأسر بمزايا وعيوب أواني الطهي) وتم تطبيقه على عينة أساسية وهي عينة صدفية غرضية قوامها (250) فتاة مقبلة على الزواج وربات أسر، أما العينة التجريبية فكان قوامها (36) فتاة مقبلة على الزواج وربات أسر، وقد اتبع في هذه الدراسة المنهج الوصفي والتحليلي والمنهج التجريبي، ثم تحليل البيانات وإجراء المعالجات الإحصائية المناسبة باستخدام برنامج (Spss)، وتوصلت الدراسة لمجموعة من النتائج كان أهمها:
غالبية عينة البحث بنسبة 22,4% تفضلن استخدام أواني الطهي من الألمونيوم في المرتبة الأولي، تليها 17,6% تفضلن استخدام الجرانيت في أواني الطهي، بينما نجد أن 8,8% من عينة البحث تفضلن استخدام كلاً من البيركس والسيراميك في أواني الطهي، كما تبين من الدراسة عدم وجود فروق ذات دلالة إحصائية بين الفتيات المقبلات علي الزواج وربات الأسر وبين كلاً من مستوي الوعي بمزايا وعيوب أواني الطهي المصنوعة من كلاً من "الفخار، الألمونيوم، الصاج، التيفال، البيركس، الجرانيت" وكذلك تبين عدم وجود فروق ذات دلالة إحصائية بين الفتيات المقبلات علي الزواج وربات الأسر في درجات المجموع الكلي لمحاور الاستبيان بمستوي الوعي بمزايا وعيوب أواني الطهي، كما تبين عدم وجود فروق ذات دلالة إحصائية في مستوي الوعي بمزايا وعيوب أواني الطهي وكلاً من طبيعة العمل "تعمل ، لاتعمل"، ومحل الإقامة "ريف ، حضر"، بينما تبين وجود تباين دال إحصائياً بمستوي الوعي بمزايا وعيوب أواني الطهي ومتوسط الدخل الشهري أقل من 2000 عند مستوي دلالة 0.01، كما تبين وجود فروق ذات دلالة إحصائية عند مستوي دلالة 0.01 في .مستوي وعي عينة البحث بمزايا وعيوب أواني الطهي قبل وبعد تطبيق البرنامج الإرشادى.
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Metal chelation-enhanced changes in surface plasmon resonance (SPR) band of gallic acid-functionalized AgNP solution to monitor aluminum ions (Al³⁺) is reported herein. In aqueous solution, Al³⁺ selectively induced a strong absorbance with large shifts up to ∼125 nm from the SPR band with color changing from orange to red. This study illustrates that hydroxyl groups of phenol affect the response of a probe that tunes the absorbance maxima to a longer wavelength at 525 nm. Moreover, the rapid formation of a AgNP-Al³⁺ coordination complex was demonstrated by real-time monitoring, adsorptive removal, and energy dispersive spectroscopy mapping.
Determination of aluminium concentration in food samples is important for the food safety and quality control purpose owing to its toxicity. This work demonstrates determination of aluminum concentrations in raw rice samples, obtained from agricultural field, by instrumental neutron activation analysis (INAA) using reactor neutrons and high resolution gamma-ray spectrometry. Particle induced gamma-ray emission (PIGE) method was also standardized for the determination of aluminium content in some samples. The aluminium contents were found to be in the range of 5–80 mg kg⁻¹. INAA and PIGE methods were validated by analyzing five reference materials obtained from NIST and IAEA.
The corrosion behaviour of recycled aluminium alloy was investigated in three solutions (S 1, S 2 and S 3) using potentiodynamic polarization and electrochemical impedance spectroscopy (EIS). Solution S 1 is an aqueous extract of hibiscus sabdariffa flower calyx, S 2 is an aqueous extract of lemon (Citrus lemon) and S 3 is a 3.5% wt solution of cooking salt. The recycled aluminium alloy samples (bare and polished as well as corroded samples) were characterized by optical microscopy, scanning electronic microscopy (SEM) and EDX analyses. Surface properties were correlated with the corrosion resistance parameters of the material. The electrolytes aggressiveness was assessed by potentiodynamic polarization and electrochemical impedance measurements. The studies were carried out in solutions with pH = 4 and pH = 8.
The aluminum content of 26 different foods was determined before and after the foods were cooked in uncoated new, conditioned and old aluminum pans, in stainless steel pans or in disposable aluminum trays and foil. All the foods tested contained small amounts of aluminum naturally. Some foods (i.e., potatoes boiled in new aluminum pans; cabbage and beef roasts cooked in aluminum pressure cookers; applesauce and eggs cooked in conditioned aluminum pans; tomatoes cooked in old aluminum pans; and mashed potatoes frozen and heated in TV dinner trays) accumulated significant (P<0.05) amounts of aluminum during preparation. However, the actual amounts of aluminum that were added to foods through the use of aluminum utensils were quite small as compared to the average dietary intake of aluminum by Americans.
Chronic exposure to aluminium (Al) remains a controversial possible cause of sporadic forms of Alzheimer's disease (AD). This article reviews the evidence that once Al enters the brain and individual brain cells, it may be involved in three pathological processes: (1) the production of abnormal forms of tau leading to the formation of cellular neurofibrillary tangles and neuropil threads; (2) the processing of the amyloid precursor protein, resulting in the formation of beta-amyloid deposits and senile plaques, and (3) that via the mutual histocompatibility system, Al could be involved in the initiation of the immune response observed in AD patients. Despite recent evidence that Al could be involved in these processes, a conclusive case that exposure to Al initiates the primary pathological process in sporadic AD remains to be established.
The dissolution of aluminium from aluminium foil in food-simulating solvents was investigated. The dissolution was affected by conditions such as solvent, temperature and time. The dissolution of aluminium in water was very low, but that in acidic solvents was extremely high. It increased in the order of ultrapure water <tap water <0.5% citric acid < 4% acetic acid at a fixed temperature and time. The dissolution of aluminium in acidic solvents was 25 to 200 times higher than that in tap water, and depended on temperature and time. Aluminium was rapidly dissolved in an alkaline solvent within 2 hours, but later, the dissolution reached an equilibrium state. A dissolution test of 10 kinds of aluminium foil products was carried out with each solvent for 30 min at 95°C. The dissolution level was 0.1-0.2 μg/cm2 in ultrapure water, 4.4-14.6 μg/ cm2 in 0.5% citric acid and 24.4-37.6 μg/cm2 in 4% acetic acid.
The dissolution of aluminium from aluminium foil into 21 acidic foods and 6 alkaline foods was investigated. In the case of acidic foods, the dissolution level after 30 min at 95°C was 10.02~13.83 μg/cm2 in Pon-su, Lemon-su and Umeboshi, 3.11~6.85 μg/cm2 in Ringo-su, Kabosu-su and wine vinegar, 0.66~0.92 μg/cm2 in juice and yogurt, and 0.20~3.59 μg/cm2 in vinegar brewed from cereals. The dissolution level in all acidic foods was less than that in 4% acetic acid, while that of Kokumotsu-su was 1/200 of that in 4% acetic acid after 30 min at 95°C. In the case of alkaline foods, the dissolution level after 30 min at 95°C was 13.72~16.24 μg/cm2 in Konnyaku, 88.03~107.4 μg/cm2 in Shirataki, and 10.55~10.97 μg/cm2 in Chinese noodles. The dissolution was enhanced by the addition of sodium chloride, but it was depressed by the presence of proteins, amino acids, sugar or cholesterol. The dissolution in 4% acetic acid in 30 min at 95°C decreased to below 10% in the presence of protein or amino acids.
Migration of aluminium from disposable aluminium foil pans and trays into foods was investigated. When a sample was cooked with soup for noodles (tsuyu) previously diluted according to the directions, the migration level of aluminium from the pan was from 1/2 to 1/6 of that when tap water was first boiled in the pan and then tsuyu and foods were added. That is, the migration of aluminium was depressed by the addition of tsuyu and/or foods. The migration level of aluminium into commercial dishes cooked in a disposable aluminium foil pan by boiling according to the directions was less than 0.2 μg/g. In the case of commercial dishes cooked in a disposable aluminium foil tray by baking, the migration level was not more than 0.03 μg/g. The migration of aluminium from disposable aluminium foil vessels into foods was less than that into food-simulating solvents, so the data suggest that the migration was depressed by adding foods. These results suggested that the human intake of aluminium from disposable aluminium foil vessels is extremely low.
A reliable and rapid method for determining aluminum content in foods and beverages was developed using electrothermal atomization-atomic absorption spectrometry (ETA-AAS) using previous optimization of the time-temperature program for the graphite furnace. The samples were subjected to acid mineralization with HNO3 and V2O5. The technique used slurries for assay in samples of dairy products. The detection limit was 4.0 pg. The mean recovery obtained ranged from 98.5% to 99.0%. The variation coefficient ranged from 3.2% to 5.2%. The results obtained ranged from 1.362 to 6.610 μg/g in seafood, 0.171 to 29.688 μg/g in vegetables, 19.560 to 70.100 μg/g in olive oil, 0.424 to 6.430 μg/g in dairy products and 25.600 to 58.057 μg/g in stimulant drinks and infusions. This study contributes new data on the Al content of a variety of foods and beverages in Spain and such data are important for composition tables. The higher presence corresponded to seafood, vegetables and dairy products. Their contribution to Al dietary intake were estimated.
Aluminium (Al) is a well-established potential neurotoxin in addition to its role in the aetiopathogenesis of certain disorders related to bone and blood. Food and water are the major sources of Al ingestion in normal population groups. Al content of certain cooked foods was therefore analysed to assess its daily burden in the Indian population. Significant levels of Al were detected in most of the cooked foods analysed. Green leafy vegetables and pulse preparations (dhal/sambar) contribute greatly to total daily Al intakes. Storage of food in Al vessels also raises Al content significantly. It thus appears that total intake of Al in Indian population groups, who regularly use Al cookware and storage utensils, may be higher than that reported elsewhere.
The aluminium content of a comprehensive food assortment typical of German nutritional habits was determined within the framework of market basket studies. Carried out in 1988 and 1991, a total of 128 items out of 12 groups of foodstuffs were included in this investigation. Aluminium content of the food assortment was low and comparable with literature data. Most investigated foodstuffs contained <5 μg Al g−1 FM. Highest concentrations were determined in cocoa/cocoa products (33 μg g−1), spices (145 μg g−1) and black tea leaves (899 μg g−1). In general, aluminium content of frequently consumed food, increased in the following order: beverages, food of animal origin, food of plant origin. With this low level of aluminium concentration in food, there is no danger of aluminium exposure in healthy persons.
A study was carried out of the leaching of aluminium from aluminium cooking vessels and packages. Very small or undetectable levels of aluminium leached from packaging materials into foodstuffs. In boiling tests with neutral porridge no migration of aluminium into the test matrix was observed from the pan. When boiling milk, the leaching of aluminium was 0.2-0.8 mg/kg. The aluminium content of tap water in aluminium pans when reaching boiling point was 0.54-4.3 mg/l and increased with increasing boiling time to 6.3-17 mg/l. Aluminium dissolved in foods based on acidic fruit juice rose to levels of 2.9-35 mg/kg when the foods were boiled in aluminium pans. Steaming of currant berries in an aluminium vessel gave aluminium concentrations of 19-77 mg/kg in the resulting juice. The highest aluminium concentration of 170 mg/kg was measured in rhubarb juice prepared in the steaming vessel. Aluminium dissolved in water to levels of 0.81-1.4 mg/l when heated for the first time in new coffee percolators. The aluminium concentration of water heated in older percolators was 0.09-0.78 mg/l.
A graphite furnace atomic absorption spectrophotometry method was used to determine the total aluminum content of various foods found in an average American diet. The food products were ashed in platinum dishes, and the inorganic residue was fused using a sodium carbonate-sodium borate mixture. The fusion step allowed detection of all the various forms of aluminum found in food products. A L'vov platform was used in the graphite furnace to increase the sensitivity of the assay. Care was taken throughout the analysis to avoid various sources of aluminum contamination such as glass and porcelain dishes. All reagents were ultra-pure grade and were continuously monitored for aluminum content. Sodium borate used in the fusion flux mixture had previously been extracted with 8-hydroxyquinoline in chloroform to remove any aluminum present. Both raw and cooked foods were analyzed for aluminum with this method. Average recoveries of aluminum from food products ranged from 84 to 112%. The overall coefficient of variation of this method on the food products tested was 10%.
The review of over 800 references on aluminum (Al) published since the mid-fifties covers the occurrence of Al in soil, air, water, plants and food products, as well as air and water pollution problems. In addition, the existing quality criteria, the biology and toxicology of Al, and the therapeutic and medical uses are presented. It is concluded that absorption and retention or accumulation of Al in humans occurs at lower levels of intake than had been assumed formerly. However, levels of 5 to 50 times the normal daily intake do not appear to interfere with other metabolic processes. The adverse effects of Al reported in the more recent years resulted from the inhalation or ingestion of Al in concentrations many times greater than the amounts present under normal circumstances. As in the past, there is still no need for concern by the public or producers of Al or its products concerning hazards to human health derived from well established and extensively used products.
Aluminium leaching from low quality (Al-Pb alloy) and high quality (Al-Mn alloy) utensils by water has been studied under different conditions of pH, boiling time and NaF concentrations. High fluoride concentration and low pH were found to enhance the leaching of Al more from low quality utensils than from high quality utensils.
Recent epidemiological, neuropathological, and biochemical studies have suggested a possible link between the neurotoxicity of aluminum and the pathogenesis of Alzheimer's disease. However, this relationship remains controversial. To investigate detailed characteristics of neurotoxicity of aluminum, we used primary cultured neurons of rat cerebral cortex as an in vitro model system for the observation of morphological changes induced by chronic exposure to aluminum. Although the exposure to aluminum chloride (10-100 microM) for 1 week did not cause marked neuronal death, degeneration of neuritic processes and accumulation of tau protein and beta-amyloid protein appeared after chronic exposure to 50 microM aluminum chloride for more than 3 weeks. We also investigated the polymerization of beta-amyloid protein in vitro using the immunoblotting technique. We thus found that aluminum induced conformational changes in beta-amyloid protein and enhanced its aggregation in vitro. The aggregated beta-amyloid protein was dissolved by the addition of desferrioxamine, a chelator of aluminum. The aggregated beta-amyloid protein pre-incubated with aluminum formed fibrillar deposits on the surface of cultured neurons.
Aluminum is the most widely distributed metal in the environment and is extensively used in modern daily life. Aluminum enters into the body from the environment and from diet and medication. However, there is no known physiological role for aluminum within the body and hence this metal may produce adverse physiological effects. The impact of aluminum on neural tissues is well reported but studies on extraneural tissues are not well summarized. In this review, the impacts of aluminum on humans and its impact on major physiological systems are summarized and discussed. The neuropathologies associated with high brain aluminum levels, including structural, biochemical, and neurobehavioral changes, have been summarized. In addition, the impact of aluminum on the musculoskeletal system, respiratory system, cardiovascular system, hepatobiliary system, endocrine system, urinary system, and reproductive system are discussed.
Despite the well-known toxicity of aluminium in chronic renal failure, a solid database on its biokinetics has been difficult to establish. A highly sensitive method using (26)Al as tracer and accelerator mass spectrometry (AMS) for detection was used. No perturbing background and saturation effects were taken into account using a delta function input of aluminium in time. Aluminium absorption, distribution, speciation and excretion in six healthy volunteers and in two patients with chronic renal failure were investigated following administration of a single oral or i.v. dose of (26)Al. Serial samples of blood and urine were taken. In a speciation study, the time dependence of the binding of (26)Al to low-molecular weight molecules in serum was investigated. The measured data were compared and interpreted with simulations in an open compartmental model. Fractional absorption, distribution, excretion and time constants for the aluminium transport were determined. Typical intestinal absorption rates for AlCl(3) were found to be in the range of 10(-3). The ultrafiltrable percentage of aluminium in serum of one volunteer was estimated to be 5.6+/-0.8%. Differences between healthy volunteers and patients with chronic renal failure were deduced. The employed method using (26)Al and ams has proven to be highly sensitive for investigations of aluminium biokinetics at the ultra-trace element level. With the model, the measured values of (26)Al in serum and urine were used to precisely determine absorption, speciation, distribution, retention and excretion of aluminium in humans.
Aluminium in infant formulae and tea and leaching during cooking
- Mj Baxter
- Ja Burrell
- Crews
- Massey
21 Baxter MJ, Burrell JA, Crews HM and Massey RC, Aluminium in infant formulae and tea and leaching during cooking, in Aluminium in Food and the Environment, ed. by Massey R and Taylor D. Royal Society of Chemistry, Cambridge, pp. 77–87 (1989).
Dialysis encephalopathy
- Ad
- Semwal
AD Semwal et al. 8 Alfrey AC, Dialysis encephalopathy, in Mineral and Metal Neurotoxicology, ed. by Yasui M, Strong MJ, Ota K and Verity MA. CRC Press, Boca Raton, FL, pp. 127–136 (1997).
Dietary intake of aluminium, in Aluminium in Health
- Pennington
Pennington JAT and Jones JW, Dietary intake of aluminium, in Aluminium in Health, a Critical Review, ed. by Gitelman HJ. Marcel Dekker, New York, pp. 67–100 (1989).
- Sorenson
Aluminium content in selected foods
- Valeswara Rao G