Under certain cooking conditions, aluminum foil releases excess ALUMINUM into food
09/05/2024 / By Lance D Johnson
Under certain cooking conditions, aluminum foil will release higher levels of aluminum particles into food. While these slight increases in dietary aluminum do not cause acute health problems, long term exposures could impact vital organs and neurology.
A study titled, “Effect of an aluminum foil-processed diet on internal human aluminum burden” found an increase of aluminum in the urine of individuals who ate from foods prepared in aluminum foil. The aluminum burden was fully reversed after the exposure to aluminum foil was stopped. It’s unclear whether the increased aluminum levels have a detrimental impact on human health and neurology. However, aluminum is known to damage neurons and cause kidney and liver damage. If it is not properly excreted from the body, it can accumulate in tissues and cause further damage down the road.
Aluminum causes neurological damage, among many other harms
Aluminum is prevalent in everyday life, found in food, water, cookware, personal care products and vaccines. The World Health Organization estimates that the average American adult consumes between 7.1 and 8.2 milligrams of aluminum daily, well below the safe weekly intake of 70 milligrams for an average adult. However, high levels of aluminum exposure have been associated with various health issues, including neurological damage, bone disorders, kidney and liver damage, respiratory issues and blood disorders.
Aluminum is a widely used metal known for its lightweight, corrosion-resistant and malleable properties, making it integral to numerous applications from aerospace engineering to everyday household items. It naturally occurs in various minerals and is the third most abundant element in the Earth’s crust.
Despite its beneficial uses, aluminum has raised health concerns due to its neurotoxicity, particularly when present in high concentrations. This concern is heightened in relation to aluminum exposure from sources such as food-contact materials like aluminum foil, antacids and vaccines. Research indicates that while normal dietary exposure to aluminum is generally low and the body efficiently excretes it, excessive accumulation can pose risks to neurological health.
Acidic and salty foods exacerbate the leeching of aluminum from aluminum foil
Aluminum foil, often referred to as tin foil, is praised for its durability and ease of use. It helps achieve desired cooking results by conducting heat evenly and keeping baking sheets clean. Despite its advantages, research has shown that aluminum foil can leach into food, particularly when cooking with acidic or salty ingredients. According to Christopher Exley, a chemist with extensive experience studying aluminum exposure, the extent of aluminum leaching depends on factors such as acidity, salt content, cooking temperature and exposure time.
A 2020 study revealed that cooking with acidic ingredients, like lemon juice, could cause aluminum levels in food to spike, potentially reaching 42 milligrams per kilogram (mg/kg). This increase, coupled with high-temperature cooking, may contribute to excessive aluminum intake if such foods are consumed regularly. Another study, published in 2018, found that cakes baked in aluminum foil contained significantly higher aluminum levels, which increased with extended storage.
In contrast, a 2023 study funded by the European Aluminum Foil Association found that any increase in aluminum levels from high-exposure diets was generally small and reversible. The additional aluminum was reportedly excreted or reduced to baseline levels within ten days of ceasing exposure.
Dr. Exley emphasizes the need for awareness, stating that cumulative aluminum exposure from various sources — beyond just aluminum foil — could be a concern. “It’s not just aluminum foil we need to be concerned about — it’s the cumulative exposure to aluminum in our daily lives,” he said.
Learn more about aluminum’s negative effect on human neurology from Dr. Chris Exley.
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