Aluminium utensils: Is it a concern?
Link: https://pubmed.ncbi.nlm.nih.gov/31823940/
. Jan-Feb 2019;32(1):38-40. doi: 10.4103/0970-258X.272116.
Yogendra Kumar Gupta 1, Meenakshi Meenu 1, Sharda Shah Peshin 1
PMID: 31823940 DOI: 10.4103/0970-258X.272116
Abstract
Aluminium utensils are ubiquitous in Indian households and other developing countries. Concerns have recently been raised on the pathological effects of aluminium on the human body, due to its leaching from utensils with long-term use, which has been associated with certain clinical conditions such as anaemia, dementia and osteo-malacia. While some studies suggest that cooking in utensils or aluminium foils is safe, others suggest that it may lead to toxic levels of aluminium in the body. However, studies have shown that leaching of aluminium from cooking utensils depends on many factors such as pH, temperature and cooking medium. In healthy controls, 0.01 %-1 % of orally ingested aluminium is absorbed from the gastrointestinal tract and is eliminated by the kidney. Although the metal has a tendency to accumulate in tissues and may result in their dysfunction, the literature suggests that the apprehension is more apt in patients with chronic renal insufficiency. This article offers solutions to mitigate the risk of aluminium toxicity.
ABSORPTION AND EXCRETION IN HUMAN BODY
In healthy controls, 0.01%–1% of orally ingested aluminium isabsorbed from the gastrointestinal tract and is primarily eliminatedby the kidney. 5 The Joint Food and Agriculture Organization(FAO)/WHO Expert Committee on Food Additives (WHO JECFA)has established a provisional tolerable weekly intake (PTWI) ofaluminium as 2 mg/kg body weight in 2011. 6 It is known thataluminium has a tendency to accumulate in tissues and organs,which may result in their dysfunction. However, the concern ismore relevant in individuals with chronic kidney disease (CKD)
TOXICOLOGICAL EFFECTS
Aluminium does not have any physiological function, but many adverse effects have been attributed to it. It is a competitive inhibitor of iron, magnesium and calcium, and has been associated with osteomalacia (aluminium bone disease), dialysis encephalo-pathy and anaemia.It is also implicated in the pathogenesis of Alzheimer disease (AD), breast cancer and pathological changes in the lungs. A study was done to develop an animal model of AD using intracisternal injection of aluminium maltolate in aged rabbits. Pathological changes seen were similarto the neurological, biochemical and behavioural changes seen in patients with AD. The neurodegenerative effects include oxida-tive stress, apoptosis and the formation of intraneuronal neuro-filamentous aggregates that are tau-positive.
CONCERN FOR ALUMINIUM TOXICITY: FACT OR MYTH?
Food additives, drinking water and leaching from aluminium cooking utensils are some of the sources of exposure to aluminium.1 Evidence suggests that cooking in aluminium utensils or using aluminium foils is not harmful.13,14 On the contrary, some studies suggest it may lead to toxic levels of aluminium in humans. 15,16 Many studies have shown leaching of aluminium from cooking utensils, but this phenomenon depended on many factors such as pH, temperature, cooking medium, composition of food, duration of contact/cooking and presence of fluoride, sugar, salt and organic acid.17,18 Studies have been done to measure the amount of aluminium leaching from cookware and to estimate aluminium content in vegetable extracts (tomato, onion, potato, green beans,carrots and zucchini), boiled meat extracts (lamb, chicken andfish), liquid fresh milk and long-life milk by using gravimetric and atomic absorption methods. Scanning electron microscope was used for the surface study of the utensils. It was found that aluminium leaching from aluminium cookware into different samples varied and depended on aluminium composition, kind ofextracts (e.g. more in tomato extract due to its acidic nature), waterquality, table salt, temperature and immersion time.17,18 Cooking and storing food in aluminium foils is a major source of aluminium exposure in developed countries. Ranau et al.estimated the levels of aluminium leaching in fish fillets baked and grilled in aluminium foils. 13 Their results suggest that aluminium leached from the aluminium foil into the food, but the leaching depended on several factors such as duration and temperature of heating, composition and pH of food, presence ofother substances such as organic acids and salt, and dissolution ofthe metal due to chemical reactions. They concluded that therewas no risk to the health of the consumers from eating food prepared in aluminium foils considering the PTWI of 1 mg/kgbody weight (PTWI of aluminium was 1 mg/kg body weight till2010. It was changed to 2 mg/kg body weight in 2011 by WHOJECFA).13Thus, it seems reasonable to infer from different studies thatthe amount of aluminium leached in food, beverages such as teaand coffee, and drinking water depends on many physical and chemical factors and can reach toxic levels in normal human beings only under certain specific conditions.
Conclusion:Toxicity due to leaching of aluminium into food while cooking in aluminium utensils depends on many factors. Its association with conditions such as mouth ulcer, AD, depression and anxiety is not scientifically well established. The concern is more relevant in patients with impaired renal function where attention is warranted. We did not find any conclusive evidence of aluminium toxicity among the general population as long as manufacturers and users stick to their respective roles and responsibilities. Thus, the scientific evidence suggests that the smooth inner surface of utensils should be maintained and, materials and washing techniques that have the potential to destroy the protective anodized layer should be avoided
Available from: https://www.researchgate.net/publication/337901289_Aluminium_utensils_Is_it_a_concern
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