Aluminum in Food

Aluminum in Food

Aluminum is a metallic element that makes up approximately 8.2% of the Earth’s crust.
In the 19th century, the discovery of cheaper extraction processes (from aluminum oxide and bauxite) enhanced the application and versatility of the material.
Food additives , kitchen utensils, medicines, deodorants, foods and drinks contain aluminum in more or less significant quantities.
However, unlike other metallic elements (such as iron , zinc , copper , etc.), aluminum is neither useful nor essential for humans. This is why its excessive presence in the diet should be considered potentially harmful to health.

Aluminum in Additives

As a ubiquitous element, aluminum is found in soil and water all over the globe. This means that most foods contain it “at least”, allowing it to enter the human body on a daily basis.
Let us specify right away that small quantities of aluminum do not cause any type of injury but, over time, this metal could accumulate in the tissues.
Aluminum is a fundamental element for certain food additives, contained above all in: chemical yeast , processed cheeses ( sliced ​​cheese , cheese , etc.) and pickles .
The table below summarizes the Italian and American list of food additives that contain aluminum.

The safety of these ingredients is still a matter of debate.

In September 2005, a research group known as the Department of the Planet Earth submitted a request to exclude aluminum-containing additives from the Generally Recognized As Safe (GRAS) list . In
support of the petition, Some studies were reported that attempted to demonstrate a correlation between aluminum and Alzheimer’s disease .
However, these insights have not proven statistically significant.

Aluminum and Food Preparation

In addition to being naturally present in foods and drinks, and structuring various additives, aluminum can contaminate foods during their preparation. The transit of the material occurs from the utensils (pans, containers, etc.) to the food, through chemical or physical wear.
In the culinary sector, aluminum is one of the most used materials. It is characterized by excellent thermal conduction, typified by uniformity and effectiveness.
On the other hand, aluminum is a fairly soft metal; if scraped, it easily releases small fragments which “dirty” the food. An indicative example is the production of creams and bechamel ; these recipes require massive use of the whisk which, if made of steel (harder than aluminium), corrodes the pan. Sometimes, the particles that are released by this process are so abundant that they change the color of the sauce or cream, making it green or grey.
Additionally, aluminum tends to react with acidic foods such as fruits , vegetables , vinegar , and wine (especially in the presence of heat). This chemical interaction favors the erosion of the metal and promotes its passage into foods. Furthermore, aluminum promotes the oxidation of foods, which is why it is NOT particularly suitable for preservation.
To avoid these eventualities, many manufacturers have started making pans and pans in anodized aluminum. This process allows you to:

• Maintain the conductivity of the material
• Create a harder surface layer
• Prevent food reaction.

However, it is necessary to avoid scratching the containers, for example by using less aggressive ladles, tongs and whisks (e.g. those made of plastic or silicone-coated).

Aluminum toxicity

According to some laboratory analyzes carried out in the United States, the foods that contribute most to aluminum intake are: cereals and derivatives (such as bread , sweets , biscuits and pastries), vegetables ( spinach , horseradish and lettuce ), mushrooms , drinks ( tea and cocoa ) and some early childhood products. Drinking water and medicines are also significant sources of aluminium.
Based on some research, considering the poor elimination of the metal from the tissues, the ” European Food Safety Authority ” (EFSA) has restricted the dietary intake of aluminum to 1mg/kg of body weight per week. Beyond this limit it cannot be excluded that it could create health problems.
The average dietary exposure of the European population is calculated taking into account studies carried out in different countries (the Netherlands, France, the United Kingdom and Sweden). The in-depth analysis, carried out by a group of experts appointed by EFSA, highlighted how heterogeneous collective exposure can be. The average for the adult population is between 0.2-1.5mg/kg weekly; for younger subjects, maximum limits ranged between 0.7-2.3mg/kg per week.
New York University Langone Medical Center reports that prolonged exposure, especially at high levels, can cause serious health problems.
By eating foods that contain sodium hydrogen phosphate and aluminum, or living near mines, exposure to the metal becomes more harmful over time.
However, even short-term exposure such as breathing aluminum dust in the workplace can be very harmful.
Aluminum toxicity affects the musculoskeletal system and the brain , causing: muscle weakness , bone pain , osteoporosis , fetal alterations , growth retardation in children and alterations in male reproductive function (impairment of the testicles ) . Worsening of mental abilities, dementia and seizures occur predominantly in people with kidney failure .