Daily Aluminum Intake Research Articles

Dietary aluminium intake disrupts the overall structure of gut microbiota in Wistar rats.

Approximately, 40% of ingested dietary aluminium accumulates in the intestine, which has been considered a target organ for dietary aluminium exposure. The gut microbiota may be the first protective barrier against the toxic metal aluminium and a crucial mediator of the bioavailability of metal aluminium. We previously evaluated dietary aluminium intake and its health risks in a population from Jilin Province, China, and found that the average daily intake of aluminium in the diet of residents in Jilin Province was 0.163 mg/kg after the total diet survey. In the present study, the equivalent concentration of aluminium in rats was extrapolated by the average dietary aluminium intake in the population of Jilin Province based on body surface area. Furthermore, healthy adult Wistar rats were randomly divided into four groups (n=15 for each group): a control group and three groups treated with aluminium solution (1, 10, and 100 mg/kg/day, intragastrically) for 28 days. Following treatment, necrosis of renal tubular epithelial cells, hyperplasia of bile ducts and hyperplasia of heart tissue, as well as fiber in the liver, kidney, and heart tissues of aluminium-treated rats were observed, although there were no significant changes in the spleen and brain. Subsequently, fecal samples were withdrawn for 16S rRNA gene sequence analysis. It was found that aluminium decreased the microbiota diversity and changed the overall community structure of the gut microbiota, including three phyla and four genera, together with the regulation of 12 signaling pathways. Collectively, treatment with aluminium markedly altered the structure of the gut microbiota, suggesting that the disorders of intestinal flora induced by aluminium may be an important mechanism for aluminium toxicity.

STUDIES ON THE EFFECT OF ALUMINUM, ALUMINUM FOIL AND SILICON BAKED CUPS ON ALUMINUM AND SILICON MIGRATION IN CAKES

aluminium toxicity is well recognized in some diseases, the most effective is observed in Alzheimer's disease. The interaction between food and metal pan can be a potential source of aluminium pollution. Recently, silicone cups are used as healthy and safe cups in baking cakes instead of aluminium cups. In this study, aluminium and silicon levels were determined at three types of cake (orange cake, milk cake and control cake). The cake samples were baked in the aluminium cup, aluminium foil cup and silicon cup. The aluminium content increased with a prolonged storage time of cake in all types of cups. The level of aluminium was (6.4- 12.17, 7.04- 14.47 and 9.02- 15.47 mg/kg) in cake baked in aluminium foil cup after zero time, 10 and 20 days of storage respectively that followed by the level of aluminium in the cake in the metallic aluminium cup after zero time, 10 and 20 days of storage (3.4-4.3,3.57-5.6 and 8.06 -13.43 mg/kg) respectively. On the other hand, the silicon level showed little increasing during storage time and ranged from 5-10, 7.3 -17.67 and 8.33-19 mg/ kg at zero time, 10 days and 20 days respectively in all samples. The minimum level of silicone was 5 mg/kg in control cake at zero time. The results clearly indicate that the use of aluminium foil cups for baking contributes significantly to the daily intake of aluminium through the baked cakes. According to the World Health Organization (WHO), the obtained aluminium values considered to be unacceptable. Finally, excessive consumption of aluminium has extreme health risk effects.

Estimation of daily aluminum intake in Japan based on food consumption inspection results: impact of food additives.

Dietary aluminum (Al) intake by young children, children, youths, and adults in Japan was estimated using the market basket method. The Al content of food category (I–VII) samples for each age group was determined by inductively coupled plasma-atomic emission spectrometry (ICP-AES). The Al content in processed foods and unprocessed foods ranged from 0.40 to 21.7 mg/kg and from 0.32 to 0.54 mg/kg, respectively. For processed foods in all age groups, the Al content in food category VI samples, sugar and confections/savories, was the highest, followed by those in category II, cereals. The daily dietary Al intake from processed foods was much larger than that from unprocessed foods. The mean weekly percentages of the provisional tolerable weekly intake (PTWI, established by the joint FAO/WHO Expert Committee on Food Additives in 2011) from processed foods for all age groups are 43.1, 22.4, 17.6 and 15.1%, respectively. Only the highest consumer Al exposure value (>P95) of the young children group exceeded the PTWI.

Aluminum Content in Intravenous Solutions for Administration to Neonates

Aluminum loading can reach toxic levels depending on the amount of aluminum intake in intravenous solutions (IV). Premature infants are at a higher risk of aluminum toxicity because of their reduced urinary aluminum elimination. All steps involved in the preparation of intravenous solutions for premature neonates in intensive care units were evaluated to determine to what degree, if any, they increased the aluminum load and should be considered when assessing the daily aluminum intake (<5 mcg/kg) established by the U.S. Food and Drug Administration (FDA). Products and medical devices used for the IV administration of solutions to preterm neonates were analyzed for their aluminum content. Commercial formulations, bags after compounding, and medications before and after their preparation, as well as infusion sets (including burettes) and syringes, were evaluated for their contribution to the aluminum levels in the final solution. The determination was carried out by atomic absorption spectrometry. Currently available products used to prepare parenteral nutrition solutions as well as injectable medications usually administered to premature neonates present aluminum contamination. Bags, burettes, and syringes were also contaminated by aluminum to some degree, which may be leached during use. Commercial products are the main source of aluminum in parenteral nutrition; nevertheless, manipulation, containers, and administration sets increased aluminum levels by about 40%. Because this is a significant rate, these sources should be taken into account when calculating the amount of aluminum delivered to the patient in order to comply with FDA standards.

Aluminum Contamination of Parenteral Nutrition and Aluminum Loading in Children on Long‐Term Parenteral Nutrition

ABSTRACTBackgroundChildren who are receiving parenteral nutrition are at risk of aluminum overload, which may contribute to such side effects as osteopenic bone disease. The aim of the present study is to determine the aluminum contamination of parenteral nutrition solutions and their components, and to assess the aluminum status of children on long‐term parenteral nutrition.MethodsAluminum concentrations were determined by graphite furnace absorption spectroscopy in components and in final parenteral nutrition solutions. The urinary aluminum excretion and plasma aluminum concentration were determined in 10 children on long‐term parenteral nutrition.ResultsThe mean aluminum concentration in the administered parenteral nutrition solutions was 1.6 ± 0.9 μmol × l−1(mean ± standard deviation (SD)). The resulting mean aluminum daily intake of the 10 patients was 0.08 ± 0.03 μmol × kg−1 × day−1.ConclusionsCompared to two previous studies performed in 1990 and in 1995 in our hospital, the aluminum contamination of parenteral nutrition solutions and the daily aluminum intake of the children seemed to decrease. However, the plasma aluminum concentration and daily urinary aluminum excretion of the children still remain above normal standards. The children had no clinical symptoms of bone disease but aluminum accumulation in tissue can not be excluded. To prevent this iatrogenic toxicity, the aluminum contamination of parenteral nutrition should be assessed regularly.

Aluminum contamination of parenteral nutrition and aluminum loading in children on long-term parenteral nutrition.

Children who are receiving parenteral nutrition are at risk of aluminum overload, which may contribute to such side effects as osteopenic bone disease. The aim of the present study is to determine the aluminum contamination of parenteral nutrition solutions and their components, and to assess the aluminum status of children on long-term parenteral nutrition. Aluminum concentrations were determined by graphite furnace absorption spectroscopy in components and in final parenteral nutrition solutions. The urinary aluminum excretion and plasma aluminum concentration were determined in 10 children on long-term parenteral nutrition. The mean aluminum concentration in the administered parenteral nutrition solutions was 1.6 +/- 0.9 micromol x l(-1)(mean +/- standard deviation (SD)). The resulting mean aluminum daily intake of the 10 patients was 0.08 +/- 0.03 micromol x kg(-1) x day(-1). Compared to two previous studies performed in 1990 and in 1995 in our hospital, the aluminum contamination of parenteral nutrition solutions and the daily aluminum intake of the children seemed to decrease. However, the plasma aluminum concentration and daily urinary aluminum excretion of the children still remain above normal standards. The children had no clinical symptoms of bone disease but aluminum accumulation in tissue can not be excluded. To prevent this iatrogenic toxicity, the aluminum contamination of parenteral nutrition should be assessed regularly.

Daily intake of aluminium by adult population of Mumbai, India

Electrothermal atomic absorption spectrophotometry (ET-AAS) has been used for the determination of Al in environmental and food samples with a detection limit of 0.3 ng ml −1. The reliability of estimation is assessed through the analysis of Standard Reference Materials (IAEA SRMs) of Soil-7, SL-3, SD-M2/TM and Hay (V-10). The results indicate that the average concentration of aluminium in air particulate samples is 5.3 μg m −3. The daily intake of Al by the adult population of Mumbai is 6.4 mg day −1.

Aluminum contents in dried and cooked sea vegetables

Regarding aluminum contents in sea vegetables, dried hijiki (an edible brown algae), dried wakame (seaweed) and dried konbu (kelp) contained 1.08mg/g, 17.7 to 149 micrograms/g, and 4.23 to 24.5 micrograms/g, of aluminum, respectively. With hijiki, especially, having a high aluminum content. Hijiki reconstituted by water immersion contained 450 to 678 micrograms/g, of aluminum. Thus, aluminum in dried hijiki was decreased by 40 to 66% by water immersion. The immersion water of blanched and salted wakame and fruit-bearing leaf wakame contained 4.67 to 6.92 micrograms and 1.00 microgram of aluminum, respectively. The migration ratio of aluminum was 8 approximately 12% for blanched and salted wakame and was 1% for fruit-bearing leaf wakame. The immersion water of Hidaka konbu contained 16.1 to 21.4 micrograms of aluminum, while that of Rishiri konbu contained 4.79 to 7.36 micrograms of aluminum. Thus, 22 to 57% of aluminum migrated into the konbu immersion water. Aluminum scarcely migrated into the supernatant of the immersion water. Compared with the cold water immersion method, a high aluminum migration ratio was achieved in the heat extraction method. It was estimated that the aluminum intake from reconstituted hijiki (dry weight: 5g) was about 2.2 to 3.4mg, which amounted to 50 to 75% of the daily aluminum intake of a typical Japanese diet.

Aluminium levels in Italian diets and in selected foods from aluminium utensils.

In Italy, data on aluminium concentration in food items are scarce although aluminium containers are widely used to cook, to freeze or to wrap foods (foil) and it is known that aluminium can migrate from containers to foods. Therefore, an experimental study was carried out to quantify aluminium exposure from ingestion of actual total diets and from migration from containers to foods in conditions representative of the actual use. Samples of 24 h diets were collected, homogenized, lyophilized and the amount of aluminium was determined by atomic absorption spectrometry. The aluminium concentrations ranged from 1.0 to 2.1 mg/kg of food; the intake of aluminium ranged from 2.5 to 6.3 mg/day. The amount of aluminium migrating from aluminium cookware was determined by cooking various representative foods in aluminium and in glass or stainless steel containers. From comparison of the results, the increase in aluminium because of migration from cookware was relatively low, with the highest release into acidic and salty foods. The daily intake of aluminium even if all the foods were prepared and stored in aluminium containers would be approximately 6 mg/day, a very low value compared with the Provisional Tolerable Weekly Intake of 7 mg/kg body weight (equivalent to 60 mg/day for an adult man) established by the Joint FAO/WHO Expert Committee on Food Additives.

Aluminium content of Egyptian breads

Bread, flour, bran and other bread-making ingredients were collected from 13 villages in Egypt during September-December 1984. The aluminium content, as measured by instrumental neutron activation analysis, ranged from 18·1 to 224 μg/g of bread in fellahi from Edfina on the Mediterranean coast and bettaw from Beni Suef, about 90 miles south of the capital Cairo, respectively. Aluminium in the ingredients ranged from 16·9 μg/g in white wheat bran to 91·4 μg/g in corn bran. Some trends were noted but not statistically tested. In general, the aluminium content of the bread seemed to be higher the further south the village was located. Corn-containing breads had higher levels of aluminium than wheat-based breads. The use of dung as a fuel for bread baking was associated with higher levels of aluminium in the bread. Daily intake of aluminium from bread in Egypt is 5 to 20 times greater than the estimated average daily intake from common American diets.

Aluminium content of foods and diets.

Literature data on the aluminium content of individual foods have been compiled, summarized and presented by food groups. The contribution of aluminium from food preparation and cooking utensils and from food additives is discussed. Literature data on the daily intake of aluminium are summarized, and the contribution of food groups to daily aluminium intake is estimated. The major sources of dietary aluminium include several with aluminium additives (grain products, processed cheese and salt) and several that are naturally high in aluminium (tea, herbs and spices). The aluminium that may migrate from aluminium utensils is probably not a major or consistent source of this element. Daily intakes of aluminium, as reported prior to 1980, were 18-36 mg per day. More recent data, which are probably more accurate, indicate intakes of 9 mg per day for teenage and adult females and 12-14 mg per day for teenage and adult males.

Aluminum intake from non-prescription drugs and sucralfate

1. 1. The use of non-prescription antacids to control hyperphosphatemia has been implicated as a primary cause of aluminum intoxications in patients with reduced renal function. 2. 2. Additional reports suggest that oral aluminum intake may have adverse effects on mineral metabolism of patients with normal renal function. 3. 3. The non-prescription drugs that contain substantial quantities of aluminum salts include some antacids, buffered aspirins, antidiarrheals, and vaginal douches. Sucralfate, an anti-ulcer drug available by prescription, is the aluminum salt of sucrose sulfate. 4. 4. If taken as directed, the daily aluminum intake from the antacids can be as much as 5,000 mg. When aluminum buffered aspirins are used as part of the drug therapy for rheumatoid arthritis, aluminum intake can be elevated by 700 mg/day. 5. 5. Although aluminum intoxications have been reported among patients with reduced renal function, existing reports are not sufficient to estimate whether the chronic elevation of aluminum intake from drugs is causing adverse health effects among other patient populations.

The mobilization of aluminium from three brands of chewing gum

The aluminium content of three chewing gums was measured before and after chewing. Analysis by atomic absorption spectrometry demonstrated that a single stick of chewing gum may contain as much as 4 mg aluminium. Analysis of samples after chewing revealed that between 2 and 21% of the aluminium in some chewing gums is mobilized during chewing. These data suggest that a stick of chewing gum can yield aluminium levels that correspond to 0.05–2.22% of the typical daily intake of aluminium from all dietary sources. Therefore, although the aluminium content of some chewing gums is relatively large, only a small proportion of the aluminium is mobilized by chewing. These gums are unlikely to contribute significantly to the daily intake of dietary aluminium.