Risk of increased aluminium burden in the Indian population: contribution from aluminium cookware

Neelam, .; Bamji, Mahtab S.; Kaladhar, M.

doi:10.1016/s0308-8146(00)00068-6

Cited by 34 publications

(16 citation statements)

References 9 publications

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“…Exposure of the human body to aluminium may be by food [1][2][3][4][5][6][7][8] including drinking water, fruit juices wine and beer [9][10][11], articles of daily use that are made of aluminium, cosmetics and pharmaceuticals such as local therapeutic agents, antidiarrhoeal drugs or antacids. Increased aluminium exposure can be compensated for by excretion via intestines and normal, healthy kidneys.…”

Section: Introduction and Objectivementioning

confidence: 99%

Aluminium content of selected foods and food products

Taschan²,

2011

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For many years aluminium was not considered harmful to human health because of its relatively low bioavailability. In 1965, however, animal experiments suggested a possible connection between aluminium and Alzheimer's disease. Oral intake of foodstuffs would appear to be the most important source of aluminium. Consequently, the joint FAO/WHO Expert Committee on Food Additives reduced the provisional tolerable weekly intake value for aluminium from 7 mg kg -1 body weight/week to 1 mg kg -1 body weight/week. Analysis of aluminium content of a number of foods and food products was therefore undertaken in order to evaluate the nutritional intake of aluminium. A total of 1,431 samples were analysed within the scope of this study. The data obtained allow a preliminary but current depiction of the aluminium content of selected non-animal foods, food products and beverages.

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Section: Introduction and Objectivementioning

confidence: 99%

Aluminium content of selected foods and food products

Taschan²,

2011

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“…No adverse reactions have been reported from the consumption of food cooked in aluminium utensils, but certain doubts have been expressed about the harmful effects of aluminium ingestion on a long-term basis. In recent reports aluminium has been associated with osteomalacia 4,5 and neurological disorders in humans. 5 -7 Aluminium is also responsible for the neurological syndrome known as dialysis encephalopathy or dialysis dementia.…”

Section: Introductionmentioning

confidence: 99%

Leaching of aluminium from utensils during cooking of food

et al. 2006

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The use of aluminium utensils for cooking provides an important route for aluminium metal to enter foods. Leaching of aluminium from utensils made of aluminium, indalium (alloy of aluminium), stainless steel and hard anodised aluminium was studied under different conditions of pH and boiling time. Low pH was found to enhance leaching of aluminium from the utensils. The leaching was found to be the highest during first-time preparation (new utensils) of all the foods as compared with second-and third-time preparations using the same utensils. Leaching of aluminium during the preparation of various traditional Indian foods was found to be negligible in hard anodised aluminium utensils, indicating the advantage of using such vessels for food preparation over simple aluminium and indalium utensils. Cereals contribute a smaller amount of aluminium to the total daily intake than legumes.

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“…With respect to transfer of substances, a number of recent studies have been carried related to minerals. Leaching of aluminium from cooking utensils was found to contribute to the total daily intake of Al (Neelam et al, 2000). Transfer of mineral from cookware to food appeared therefore contribute significantly to the final mineral content of cooked foods.…”

Section: Introductionmentioning

confidence: 94%

“…Transfer of mineral from cookware to food appeared therefore contribute significantly to the final mineral content of cooked foods. The use of utensils for cooking hence determine a significant amount of mineral and this leaching of mineral from vessels into food is known to be influenced by other factors such as pH, concentration of sugars (Neelam et al, 2000). Packaging proved also to influence migration of minerals from packaging material into foods (Muller et al, 1993).…”

Section: Introductionmentioning

confidence: 99%

Bacterial fermentation induced mineral dynamics during the production of Mbuja fromHibiscus sabdariffa seeds in earthen-ware pots

2008

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In the northern parts of Cameroon, Hibiscus sabdariffa seeds are traditionally fermented in earthen-ware pots to produce a condiment known as Mbuja. This study was carried out to access the effect of fermentation on the mineral content of Hibiscus sabdariffa seeds during the process of fermentation. The bacterial species associated with this process of fermentation were screened, numbered and identified at the beginning and at the end of the process. Similarly, the mineral content of grains was determined at these two stages of Mbuja processing. Calcium, magnesium, sodium, aluminium, iron, manganese, zinc and copper were analysed. Results showed that Bacillus and lactic acid bacteria were the main species occurring in the fermentation process. The proportion of each specie varied with the stage of the process. Significant increases were observed in the levels of Mg, Na, Al, Fe, Mn and Zn in the seeds following fermentation. On the other hand, the levels in Ca decreased while Cu levels did not change. A selective diffusion process of minerals is involved.

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Risk of increased aluminium burden in the Indian population: contribution from aluminium cookware

Cited by 34 publications

References 9 publications

Aluminium content of selected foods and food products

Aluminium content of selected foods and food products

Leaching of aluminium from utensils during cooking of food

Bacterial fermentation induced mineral dynamics during the production of Mbuja fromHibiscus sabdariffa seeds in earthen-ware pots

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