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Leaching of aluminium from cookwares -- a review

Leaching of aluminium from cookwares -- a review Concern over the possible relation between environmental aluminium exposure and Alzheimer's disease has prompted studies of all forms of human intake of this element including that from foods. Aluminium cookware, apart from other sources of dietary aluminium, is considered to be a potential source of this metal to human beings. Various research groups have carried out aluminium leaching experiments with food, beverages and water under different experimental conditions modified by varying the level of pH, chloride, fluoride, citrate, acetate etc. The results reported by different workers show marked discrepancies in levels of leached aluminum. The apparent reason for such discrepancy in levels of aluminum leached can be attributed to factors such as non-systematic and non-uniform experimental designs, non-standard conditions maintained during the experiments and choice of method for aluminium analysis. In order to assess accurately the contribution of aluminium ingestion by human beings through aluminium cookware, the present review emphasises the need of i) standard size aluminium plates obtained from the same lot for one set of experimentations; ii) real life cooking conditions to highlight the role of various complexing species present in food e.g. citrate, oxalate, acetate, tartrate etc.; iii) role of chemistry of aluminium in presence of acidic, basic and neutral cooking medium and iv) strict analytical control in the estimation of aluminium. Results of a systematic study by the authors conducted on the abovementioned lines are also described. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Environmental Geochemistry and Health Springer Journals

Leaching of aluminium from cookwares -- a review

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Publisher
Springer Journals
Copyright
Copyright © 1997 by Chapman and Hall
Subject
Environment; Environmental Health; Geochemistry; Terrestrial Pollution; Soil Science & Conservation; Environmental Chemistry; Public Health
ISSN
0269-4042
eISSN
1573-2983
DOI
10.1023/A:1018466911282
Publisher site
See Article on Publisher Site

Abstract

Concern over the possible relation between environmental aluminium exposure and Alzheimer's disease has prompted studies of all forms of human intake of this element including that from foods. Aluminium cookware, apart from other sources of dietary aluminium, is considered to be a potential source of this metal to human beings. Various research groups have carried out aluminium leaching experiments with food, beverages and water under different experimental conditions modified by varying the level of pH, chloride, fluoride, citrate, acetate etc. The results reported by different workers show marked discrepancies in levels of leached aluminum. The apparent reason for such discrepancy in levels of aluminum leached can be attributed to factors such as non-systematic and non-uniform experimental designs, non-standard conditions maintained during the experiments and choice of method for aluminium analysis. In order to assess accurately the contribution of aluminium ingestion by human beings through aluminium cookware, the present review emphasises the need of i) standard size aluminium plates obtained from the same lot for one set of experimentations; ii) real life cooking conditions to highlight the role of various complexing species present in food e.g. citrate, oxalate, acetate, tartrate etc.; iii) role of chemistry of aluminium in presence of acidic, basic and neutral cooking medium and iv) strict analytical control in the estimation of aluminium. Results of a systematic study by the authors conducted on the abovementioned lines are also described.

Journal

Environmental Geochemistry and HealthSpringer Journals

Published: Sep 25, 2004

References