Quantification of the Aluminum Content Leached into Foods Baked Using Aluminum Foil.

International Journal of Environmental Research and Public Health
Paola FermoValeria Comite

Abstract

In this study, determinations of the aluminum content in meat and fish performed after having cooked these foods using commercially available aluminum foil have been performed. The release of this chemical element was evaluated by cooking beef, chicken, and fish wrapped with commercial aluminum foil using seasoning or without seasoning in order to evaluate the effect on Al leaching into the food. The characterization of the food samples was carried out using two different analytical methods: inductively coupled plasma optical emission spectrometry (ICP-OES), for the quantification of aluminum, and scanning electron microscopy coupled with energy dispersion spectroscopy (SEM-EDS) to evaluate any structural changes occurring inside the aluminum foil after the cooking procedure. It has been demonstrated that the leaching that occurs when the foods are cooked by wrapping them in Al foil is not negligible and that the consumption of these foods, together with the consumption of other foodstuffs, such as, for example, some vegetables that may naturally contain aluminum, can lead to consuming a weekly dose not far from the TWI (tolerable weekly intake).

References

Mar 22, 2001·Regulatory Toxicology and Pharmacology : RTP·M G SoniG A Burdock
Dec 1, 2006·Meat Science·Sadettin Turhan
Feb 14, 2013·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Veronika FeketeJoris Van Loco
Apr 16, 2013·Environmental Pollution·Paola FermoAndrea Piazzalunga
Oct 17, 2017·Deutsches Ärzteblatt International·Katrin KlotzHans Drexler
Apr 12, 2020·Toxics·Claudio Medana
Jun 19, 2020·Journal of Food Science and Technology·Gaurav Kr Deshwal, Narender Raju Panjagari
Aug 26, 2020·Chemosphere·Maria FilippiniSilvia Vertuani

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Methods Mentioned

BETA
scanning electron microscopy

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