Risk Assessment of Using Aluminum Foil in Food Preparation

Bassioni, Ghada; Mohammed, F.; Zubaidy, Essam A.H. Al; Kobrsi, Issam

doi:10.1016/s1452-3981(23)19556-3

Cited by 32 publications

(3 citation statements)

References 12 publications

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“…Aluminum is widely used in the industry for the production of these utensils mainly because it is an easily obtainable material with good malleability, thermal conductivity, ease of clean up, and durability (Odularu et al, 2013;Stahl et al, 2018). Despite these industrial benefits, aluminum can easily leach into food due to factors such as the type of aluminum utensils used, exposure time, cooking temperature, salinity, pH, fat content, and food composition in general (Al Zubaidy et al, 2011;Bassioni et al, 2012). Another secondary factor of aluminum exposure is the use of aluminum foil in food preparation and culinary practices.…”

Section: Sources and Behavior Of Aluminum In Foodmentioning

confidence: 99%

“…Unfortunately, a large part of the population is exposed to and ingests more than their bodies can excrete. As a result, the effects that this metal can produce on tissue function can be significant, starting with the reduction of human brain cell growth, proportional to the amount of concentrated aluminum (Diamond, 2008;Bassioni et al, 2012). The above has spurred a surge in research on the relationship between the accumulation of aluminum in the human body and the risk of multiple neurological pathologies.…”

Section: Adverse Effects Of Aluminum On Human Healthmentioning

confidence: 99%

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Relación entre aluminio y la enfermedad de Alzheimer: Revisión

Gutiérrez-Álzate,

Acevedo-Correa,

Urzola-Ortega

et al. 2023

Tecnura

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Contexto: El Alzheimer es una enfermedad neurodegenerativa que no solo se presenta en población adulta, sino que algunos casos también se han presentado en personas de menor edad. Esto ha llevado a que se realicen investigaciones relacionando la ingesta de aluminio (el cual es considerado un precursor de esta enfermedad) y su fuente de ingesta, que en muchos casos es provenientes del consumo de alimentos. Objetivo: Establecer mediante una revisión literaria una visión general de la enfermedad de Alzheimer y su relación con el aluminio consumido a través de la ingesta de alimentos. Metodología: Se realizó una revisión de literatura, usando como herramientas las bases de datos Scopus, Science Direct, SpringerLink, Scielo, ResearchGate, Web of Science e Google schoolar. Además, se contó con información proveniente de sitios web. Resultados: Se encontraron investigaciones donde se asocia la ingesta de aluminio en diferentes formas con la aparición de Alzheimer. Asimismo, se hallaron estudios en los cuales se demostraron la presencia de residuos de aluminio en distintos alimentos preparados, por la migración directa o indirecta de utensilios, agua o aditivos utilizados en su preparación. Conclusiones: Se pudo identificar que algunos alimentos pueden ser una alta fuente de ingesta de aluminio debida a la lixiviación, a la absorción directa del suelo o por la adición de este elemento a través de aditivos o colorantes. Esto ha generado conciencia debido a la relación existente entre este metal y la enfermedad de Alzheimer.

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Section: Sources and Behavior Of Aluminum In Foodmentioning

confidence: 99%

Section: Adverse Effects Of Aluminum On Human Healthmentioning

confidence: 99%

Relación entre aluminio y la enfermedad de Alzheimer: Revisión

Gutiérrez-Álzate,

Acevedo-Correa,

Urzola-Ortega

et al. 2023

Tecnura

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“…In everyday life, we often use plastic wrap or aluminum foil to shield food against contamination by dust, dirt, or insects [ 1 , 2 , 3 , 4 , 5 ]. However, plastic wrap and aluminum foil are easily torn, not durable, and cannot be reused.…”

Section: Introductionmentioning

confidence: 99%

Advancement of an Environmentally Friendly and Innovative Sustainable Rubber Wrap Film with Superior Sealing Properties

Suchat,

Boonrasri

2024

Polymers

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Common kitchen wraps like plastic and aluminum foil create significant environmental burdens. Plastic wrap, typically made from non-renewable fossil fuels, often ends up in landfills for centuries, breaking down into harmful microplastics. Aluminum foil, while effective, requires a large amount of energy to produce, and recycling it at home can be impractical due to food residue. A promising new alternative, low-nitrosamine rubber wrap film, aims to reduce waste by offering a reusable option compared to traditional single-use plastic wrap. The film is environmentally friendly, durable, and effective in sealing containers and keeping food fresh or crispy. The raw materials used to make the product were studied, namely fresh and concentrated natural rubber latex. No nitrosamines were found in either the fresh or concentrated latex, which is important as nitrosamines are known to be carcinogenic. The absence of nitrosamines in the raw materials suggests that the universal rubber wrap film is safe for use. In this study, the rubber formulation and properties of rubber used to make rubber wrap film were studied. The content of additives affecting the rubber properties was varied to find the optimum rubber formulation for making rubber wrap films. The rubber formulation with the least amount of chemicals that met the following criteria was selected: tensile strength of at least 15 MPa, elongation at break of at least 600%, and nitrosamine content below 6 ppm. It was found experimentally that the optimum rubber formulation for making a translucent rubber film had 0.7 phr zinc oxide and 1.0 phr sulfur. Performance tests revealed the rubber wrap film’s superior sealing capabilities. Its elasticity allows for a tighter fit on containers, effectively conforming to various shapes and creating an optimal seal compared to plastic wrap and aluminum foil. The results of this study provide valuable information for developing a universal rubber wrap film that is safe with low nitrosamines.

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Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences

Đorđević

Buchtová

Jančíková

et al. 2019

Food Science & Nutrition

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The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dumplings, pork roast, pork neck, chicken breasts, and chicken thighs) baked both marinated and not marinated. The aluminum content was measured by AAS and ICP/MS methods. The highest aluminum increase was observed in the samples of marinated Salmo salar (41.86 ± 0.56 mg/kg), Scomber scombrus (49.34 ± 0.44 mg/kg), and duck breast (117.26 ± 1.37 g/kg). The research was also supported by the survey that consisted of 784 respondents with different sociodemographic characteristics. The study clearly showed the occurrence of aluminum contamination of food when it is prepared by baking in aluminum foil. It cannot be concluded that aluminum leakage will occur with each type of food. The aluminum contents found among investigated samples are not alarming, though the increase was measured up to 40 times. On the other hand, revealed aluminum contents can represent a risk for younger/smaller children and for individuals with diagnosed certain ailments.

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Risk Assessment of Using Aluminum Foil in Food Preparation

Cited by 32 publications

References 12 publications

Relación entre aluminio y la enfermedad de Alzheimer: Revisión

Relación entre aluminio y la enfermedad de Alzheimer: Revisión

Advancement of an Environmentally Friendly and Innovative Sustainable Rubber Wrap Film with Superior Sealing Properties

Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers’ preferences

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