Aluminum Intoxication through Leaching in Food Preparation

Abstract

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.