The impact of preparing food in aluminum cookware on human health – a literature review

Abstract

Introduction. Aluminum is an element commonly found in the environment. It is used in various industrial sectors, for example as a manufacturing material for food-grade utensils. Aim. The aim of this scientific paper is to answer to the question of whether people expose their health to the harmful effects of aluminum by utilising these types of items for preparing and storing food. Description of the state of knowledge. Aluminum has a proven noxious impact on the human body. Due to its neurotoxic properties, it may induce clinical symptoms. Excessive exposure to this element is also associated with the occurrence of bladder and lung cancer, while the connection with breast tumours remains debatable. Additionally, aluminum can be harmful to our health, as a component of some medical preparations. Conclusions. It is crucial to emphasise the necessity of complying with the amounts of aluminum consumption recommended by international institutions. Short-term use of aluminum pots does not pose a threat to our well-being. Also, long-term usage in most cases does not lead to exceeding the aluminum consumption standards, although children may be at risk. However, it is good practice to avoid cooking acidic products in aluminum utensils. Furthermore, it is worth washing the dishes according to the manufacturers’ recommendations and replacing them with new ones every few years. In addition, some scientists suggest choosing pots made of different materials, e.g. titanium. Moreover, a noticeable decrease in the levels of vitamin B1 and C in food prepared in aluminum dishes may be one of the reasons for their lower nutritional value, however this issue should be examined further. Keywords: aluminum; cooking and eating utensils; food safety; neurotoxicity.