Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
