Aluminum in Foods
Aluminum is a metallic element that constitutes about 8.2% of the earth's crust.
In the nineteenth century, the discovery of more economical extraction processes (from aluminum oxide and bauxite) enhanced the application and the versatility of the material.
However, unlike other metal elements (such as iron, zinc, copper, etc.), aluminum is neither useful nor much less essential for man. This is why its excessive presence in the diet should be considered potentially harmful to health.
Aluminum in Additives
Being an ubiquitous element, aluminum is found in the soil and waters of the entire globe. This means that most of the foods contain it "at least", making it enter the human body daily.
We specify immediately that small amounts of aluminum do not cause any kind 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, in melted cheeses (cheese slices, cheese etc.) and in pickles.
The table below summarizes the Italian and American list of food additives that contain aluminum.
| Additives Granted in Italy | Additives Granted in the USA |
In Italy, the Ministry of Health considers the following food additives safe:
| In the United States, the "Food and Drug Administration" (FDA) generally considers the following food additives to be safe (GRAS):
|
The safety of these ingredients is still a subject of discussion.
In September 2005, a research group known as the " Department of the Planet Earth " presented a request for exclusion of aluminum-containing additives from the list of GRAS ( Generally Recognized As Safe, or generally recognized as safe) ..
In support of the petition, studies were reported that attempted to demonstrate a correlation between aluminum and Alzheimer's disease.
However, these insights were not statistically significant.
Aluminum and Food Preparation
In addition to being naturally present in foods and beverages, and in structuring various additives, aluminum can contaminate food during their preparation. The transit of the material takes place from the tools (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, characterized by uniformity and effectiveness.
On the other hand, aluminum is a fairly soft metal; if scraped, it easily yields small fragments that "dirty" the food. An indicative example is the production of creams and béchamel; in these recipes a massive use of the whisk is required which, if in steel (harder than aluminum), corrodes the pan. Sometimes, the particles that are released from this process are so abundant that they change the color of the sauce or cream, turning it green or gray.
Furthermore, aluminum tends to react with acidic foods such as fruit, vegetables, vinegar, and wine (especially in the presence of heat). This chemical interaction promotes metal erosion and promotes its passage into food. Furthermore, aluminum promotes the oxidation of food, which is why it is NOT particularly suitable for storage.
To avoid these eventualities, many manufacturers have started to build 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.
It is however necessary to avoid scratching the containers, for example by using less aggressive ladles, pliers and whips (eg those made of plastic or coated with silicone).
Aluminum toxicity
According to some laboratory tests carried out in the United States, the foods that contribute most to the intake of aluminum are: cereals and derivatives (such as bread, cakes, biscuits and pastries), vegetables (spinach, horseradish and lettuce), mushrooms, drinks (tea and cocoa) and some early childhood products. Drinking water and medicines are also a significant source of aluminum.
Based on some research, considering the scarce elimination of metal from 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 is not excluded that it could create health problems.
The average dietary exposure of the European population is calculated taking into consideration the studies carried out in different countries (Netherlands, France, United Kingdom and Sweden). The study, carried out by a group of experts appointed by EFSA, highlighted how heterogeneous the collective exhibition can be. The average for the adult population is between 0.2-1.5mg / kg weekly; for younger subjects, the maximum limits varied between 0.7-2.3mg / kg per week.
The "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 acid phosphate and aluminum, or living near mining sites, exposure to metal becomes more harmful over time.
However, even short-term exposure such as breathing aluminum dust in the workplace can be very harmful.
The toxicity of aluminum affects the musculoskeletal system and the brain, causing: muscle weakness, bone pain, osteoporosis, fetal changes, growth retardation in children and alterations in male reproductive function (testicle impairment). The worsening of mental abilities, dementia and convulsions occur mainly in subjects suffering from renal insufficiency.
