Migration law of lead and cadmium from Chinese pots during the cooking process

Zhou, Liangbo; Rui, Hongfei; Wang, Zhuoran; Wu, Fenghua; Fang, Jun; Li, Kaili; Liu, Xingquan

doi:10.1080/10942912.2017.1404472

Cited by 9 publications

(6 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Iron was also detected in significant quantities. The major factors affecting the migration of elements in the present study were food acidity [2], pot quality (manufacturer), the temperature and duration of the cooking process, and the type of pot (traditional pot or pressure cooker), with pressure cookers significantly affecting element migration. The impact of acidity on the migration of metal ions can be explained by considering electrode reactions and the tendency for ionic migration, which is influenced by the solution's pH, determined by its acidity [30].…”

Section: The Results Of Elemental Analysis Using Icp-ms Technique For...mentioning

confidence: 84%

“…The chemical elements that may migrate from these pots include Al, Fe, Ni, Cr, P, K, Ca, Mg, Na, Cu, and Mn [1]. In lower quality products, more dangerous toxic elements such as Pb and Cd [2] may also migrate to the food. Low-quality aluminum cookware, especially those manufactured from metal scraps, have been reported to leach hazardous elements such as Ni, As, Cu, Cd, Pb, and Al into the cooked food [3].…”

Section: Introductionmentioning

confidence: 99%

“…Jabeen et al [13] studied the migration of Al from aluminum wares and foil, finding that the combination of citric acid and tomato juice resulted in the highest Al leaching in beef (292 mg/kg), while the maximum Al level in chicken (210 mg/kg) occurred with a combination of yogurt and lemon juice. Fermo et al [14] reported on the diffusion of aluminum into meat and fish cooked using commercial aluminum foils, quantifying the results using ICP-MS. Zhou et al [2] investigated the migration of Pb and Cd from Al, Fe, and ceramic cooking pots to cooked food, finding that the migration of these elements depended considerably on cooking temperature, time, pot materials, and food ingredients. Odularu et al [15] examined the migration of Al into rice cooked in distilled water using different cooking pots.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS

Ammar,

Saleh,

Sivasankaran

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/mineral water), food acidity, salt, spices, temperature, and cooking time on the migration of elements into cooked food. The cooking experiments were conducted to simulate the actual cooking conditions. Standard food simulant B, with 3% (w/v) acetic acid, was used in subsequent cooking trials to confirm the results. Three methods were employed to analyze the elements in the food: ICP-MS, EDS-SEM, and XPS. The cooking pots used in this investigation were examined using a Spectromaxx metal analyzer to characterize their chemical composition. The concentration of aluminum in cooked food samples increased significantly when using an aluminum pressure cooker. Food acidity, cooking duration, and the type of aluminum pot (traditional/pressure cookers) all affected the concentration of elements that migrated into the food. The aluminum level increased from 80.17 to 133.7 µg/g when tomato sauce was added to the food. Increasing the heating time resulted in an increased aluminum content (157.9 µg/g) in the cooked food. Aluminum pressure cookers exhibited the highest amount of aluminum migration into the food. Foods cooked in a pressure cooker made by manufacturer (3) contained the highest aluminum content (252.7 µg/g), which increased the risk of exceeding the daily intake limit of aluminum. The prepared food samples under all conditions showed a safe health profile for daily intake of all elements (Fe, As, Cd, and Pb), except for Al, which exceeded the daily intake limit when using pressure cookers for extended cooking times. The results of element migration into food simulants were consistent with those of food samples. The results confirmed that SEM-EDS and XPS techniques are not suitable for quantifying the elements that migrated into food samples due to their detection limits.

show abstract

Section: The Results Of Elemental Analysis Using Icp-ms Technique For...mentioning

confidence: 84%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS

Ammar,

Saleh,

Sivasankaran

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…However, concerns have been raised about the potential for metal migration from these utensils into the food and beverages they come into contact with, which could result in health risks for consumers. This research aims to investigate the impact of electroplating on the migration of metals from utensils and assess the potential health risks associated with such migration [20][21][22][23][24][25][26][27][28][29][30][31] .…”

Section: Graph 2 Line Graph Illustrating the Impact Of Electroplating...mentioning

confidence: 99%

Impact Assessment of Electroplating in the Leaching of Harmful Metals from Utensils

Sharma,

Tripathy,

Jain

2024

Macromolecular Symposia

View full text Add to dashboard Cite

Electroplating is a widely used technique in the manufacturing of utensils for household and commercial use. This process involves the deposition of a metal coating onto a base material, such as steel or brass, to improve the aesthetics, durability, and corrosion resistance of the utensil. Several studies have investigated the migration of heavy metals from utensils, but there is a lack of research specifically focused on the impact of electroplating on this phenomenon. Therefore, this research article aims to assess the impact of electroplating by analyzing the migration of heavy metals from such utensils. The objective of this research is to assess the impact of electroplating on the migration of heavy metals from utensils. The research also aims to evaluate the impact of coating thickness. Stainless‐steel and brass utensils (Plate, Tumbler, and Bowl) are purchased. The samples are analyzed as per standard test methods based on inductively coupled plasma mass spectrometry (ICP‐MS) techniques. Leaching stimulant is used for extraction process. Testing is performed in an ISO/IEC 17025: 2017 accredited laboratory. The experiments reveal that the electroplating process decreased the migration of lead from the utensils. These findings highlight the need for stricter regulations and standards to ensure the safety of electroplated utensils.

show abstract

“…As with ceramic cookware, previous studies found that leachability from aluminum increases with temperature. Heating cookware for 2 h or more leached considerably more lead into food compared to storing food at ambient temperature for 24 h or more [28,35,41]. The age and amount of use of the aluminum cookware can also affect the migration of metals into food.…”

Section: Cookpots As a Source Of Lead Exposurementioning

confidence: 99%

Investigating aluminum cookpots as a source of lead exposure in Afghan refugee children resettled in the United States

Fellows

Samy

Rodriguez

et al. 2022

J Expo Sci Environ Epidemiol

View full text Add to dashboard Cite

Background Afghan refugee children resettled in Washington State have the highest prevalence of elevated blood lead levels (BLLs) of any other refugee or immigrant population. Resettled families brought several lead-containing items with them from Afghanistan, including aluminum cookpots. Objectives To evaluate the potential contribution of lead-containing cookpots to elevated BLLs in Afghan children and determine whether safer alternative cookware is available. Methods We screened 40 aluminum cookpots for lead content using an X-ray fluorescence (XRF) analyzer and used a leachate method to estimate the amount of lead that migrates into food. We also tested five stainless steel cookpots to determine whether they would be safer alternatives. Results Many aluminum cookpots contained lead in excess of 100 parts per million (ppm), with a highest detected concentration of 66,374 ppm. Many also leached sufficient lead under simulated cooking and storage conditions to exceed recommended dietary limits. One pressure cooker leached sufficient lead to exceed the childhood limit by 650-fold. In contrast, stainless steel cookpots leached much lower levels of lead. Significance Aluminum cookpots used by refugee families are likely associated with elevated BLLs in local Afghan children. However, this investigation revealed that other U.S. residents, including adults and children, are also at risk of poisoning by lead and other toxic metals from some imported aluminum cookpots. Impact Statement Some aluminum cookware brought from Afghanistan by resettled families as well as cookpots available for purchase in the United States represent a previously unrecognized source of lead exposure.

show abstract

Migration law of lead and cadmium from Chinese pots during the cooking process

Cited by 9 publications

References 11 publications

Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS

Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS

Impact Assessment of Electroplating in the Leaching of Harmful Metals from Utensils

Investigating aluminum cookpots as a source of lead exposure in Afghan refugee children resettled in the United States

Contact Info

Product

Resources

About