Influence of dietary factors on aluminium absorption and retention in the brain and bone of rats.

Abstract

Young adult male Sprague-Dawley rats were treated by gavage for 10 weeks (3-times weekly) with aluminium 100 mg/kg b.wt. in the form of Al-hydroxide (Novalucol), Al-citrate, Al-hydroxide together with citric acid or with tap water (controls). Male rats aged 13 months were gavaged for 11 weeks 3-times a weak with black currant soup (0.8 ml/kg b.wt.) stored 19 days in either aluminium or stainless steel saucepans. The brain cortex, bone and blood (young adults only) of each rat were analysed for Al using graphite furnace atomic absorption spectroscopy. The rats treated with Al-citrate and in particular rats treated with Al-hydroxide + citric acid showed a significant increase of Al concentrations in all the tissues studied. In the latter group the mean Al concentrations were elevated at 0.039 micrograms Al/g wet weight (controls 0.005 micrograms/g) 0.092 micrograms/g (0.016 micrograms/g) and 26.6 micrograms/g (0.22 micrograms/g) in the blood, brain and bone, respectively. After treatment with Al-hydroxide alone only the bone showed a moderate increase of Al-concentration. No significant differences were found in the brain and bone Al levels of the rats given fruit soup from aluminium saucepans (containing 17 mg Al/l) or stainless steel saucepans (0.4 mg Al/l).