Production Usage, and Potential Public Health Effects of Aluminum Cookware: A Review

Alabi, Okunola A.; Adeoluwa, Yetunde M

doi:10.2478/ast-2020-0003

Cited by 18 publications

(22 citation statements)

References 44 publications

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“…Cottage industries constitute a sub-category of the informal sector, in which the use of lead, and concomitant lead exposure, is particularly pernicious and intractable. A small number of studies undertaken during recent years have shone a light on potential lead exposure from the operation of small backyard foundries to smelt waste aluminium and forge artisanal pots [4][5][6][7]10]. Concerns relate to lead exposure amongst cookware makers during the production process, end-users from contamination of cooked or stored food, and from lead contamination of the local environment.…”

Section: Discussionmentioning

confidence: 99%

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Recycled aluminium cooking pots: a growing public health concern in poorly resourced countries

Mathee

Street

2020

BMC Public Health

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Lead exposure remains a significant public health problem, particularly in the informal sector. Recycling of scrap metal into artisanal pots is a growing concern in poorly resourced countries. Owing to the relatively light weight and low cost of the artisanal pots, as well as good conductivity which equates to lower usage of wood fuel, the pots are widely used. The aim of this article is to describe current insights and emerging evidence of health risks associated with artisanal pot making and usage. This thriving industry, particularly in poorly resourced communities, has multifaceted occupational, environmental and human health impacts. Given the complexity, innovative solutions need to be prioritized, evaluated and scaled up in relevant settings.

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Section: Discussionmentioning

confidence: 99%

“…1) [4,5]. The process of melting aluminium waste and crafting the pots is usually undertaken by a pair of individuals, or in small groups in a home setting [5,6]. The work is laborious, and holds a risk of burn and other injuries, as well as exposure to air, dust and soil pollution.…”

Section: The Production Of Artisanal Aluminium Cookware In African Sementioning

confidence: 99%

Recycled aluminium cooking pots: a growing public health concern in poorly resourced countries

Mathee

Street

2020

BMC Public Health

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“…Cookwares affect the nutritional composition of the food, both positively and negatively. Different metal cookwares can cause metal or trace metals toxicity (Dan and Ebong, 2013 (Alabi and Adeoluwa, 2020). All these cookwares have their own advantages and disadvantages in terms of durability, convenience, and cost (Table-4).…”

Section: Cookwares: Types and Effects On Nutritional Valuesmentioning

confidence: 99%

Assessment of Indian cooking practices and cookwares on nutritional security: A review

Saxena

Saini

Samtiya

et al. 2021

JANS

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Food provides us nutrients and the energy required for growth, reproduction, and maintenance. Energy is required to perform all voluntary and involuntary activities like digestion, respiration, circulation, carrying out professional, household and recreational activities. Despite having rich food diversity, we are using only a few items as our staple food. With the adoption of eastern cooking practices and cookwares, risk of both pre-and post-transitional diseases like diabetes, cardiovascular diseases, malnutrition, obesity, etc. has increased significantly. Aluminium toxicity and nutrients breakdown has become a common problem in pressure cooking. To overcome this problem, it is important to shift from the modernized cooking methods to our traditional cooking practices, i.e., use of earthen cookwares, clay pots and some selected metal utensils, e.g., copper, iron, brass, etc. It has been shown that earthen, copper, iron, and soapstone cookwares do not leach toxic trace elements into the food and enhance the sensory qualities without decreasing the food nutrients. Adoption of traditional Indian cooking practices (such as fermentation, roasting, germination, etc.), cookwares (such as earthen, copper, iron, soapstone, etc.) and increasing the consumption of healthy diet grains like millets, etc. can easily combat the pre- and post-transition health problems in India, effectively. This review would provide a deep understanding to the people to decide the best cookware and cooking processes that will improve their health and provide ample nutritional value to them.

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“…Studies have demonstrated that when metallic cookware comes in contact with food, migration of trace elements into food occurs [7] [8] [9] which poses a significant impact on human health. Although trace levels of some metals, such as Cr, Fe, Cu are vital for normal body functioning, excessive intake of such metals can be very harmful to health [10].…”

Section: Introductionmentioning

confidence: 99%

“…A recent study revealed that ingestion of mercury, lead, arsenic and cadmium resulted in more than one million cases of ill health and more than 56,000 deaths, of which, over half (54%) were due to lead, 22% and 20% from methylmercury and arsenic respectively and 1% from cadmium [8]. The contamination of food with metals has been worsened by the use of locally fabricated cookware items manufactured from scrap metal by local artisans [7].…”

Section: Introductionmentioning

confidence: 99%

Trace Metal Leaching from Cookware Locally Fabricated from Scrap Metal: A Case Study of Ntungamo District, Uganda

Habimaana¹,

Gumisiriza²,

Birungi³

2022

AJAC

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Heavy metal exposure remains a significant public health problem, particularly in sub-Saharan Africa where use of artisanal cookware made from recycled metallic materials is still common. In this study, the effect of cookware composition, cleaning material, heating duration and temperature on metal migration from different cookware, including artisanal pans was investigated. Trace element concentrations were determined with Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES). Locally fabricated cookware leached the highest levels of metals, where the levels of Pb (9.00 ± 0.80 × 10 −2 mg/l), Al (11.40 ± 0.02 × 10 −2 mg/l), Cd (5.80 ± 0.30 × 10 −2 mg/l), Cr (6.60 ± 0.03 × 10 −2 mg/l) and Ni (3.00 ± 0.01 × 10 −2 mg/l) were above the WHO permissible limits of heavy metals for drinking water. Steel wire was the most aggressive cleaning material to the cookware surfaces, followed by sand and then ash. For cookware heated at 100˚C and above, an exponential relationship between temperature and the migration of Al, Pb and Cd was observed. The findings revealed heavy metal exposure from cookware usage, which poses potential health risks to the population. There is need for policies and civic education to minimize this exposure.

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Production Usage, and Potential Public Health Effects of Aluminum Cookware: A Review

Cited by 18 publications

References 44 publications

Recycled aluminium cooking pots: a growing public health concern in poorly resourced countries

Recycled aluminium cooking pots: a growing public health concern in poorly resourced countries

Assessment of Indian cooking practices and cookwares on nutritional security: A review

Trace Metal Leaching from Cookware Locally Fabricated from Scrap Metal: A Case Study of Ntungamo District, Uganda

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