Evaluation of aluminum migration from cooking utensils into food

ABSTRACT

Effect of kitchen utensils and food type on aluminum [Al] content of food during cooking and holding at 4° for different periods were studied. The results indicated that the migration of Al from aluminum pan into food was greater than stainless steel. Acidic and salty foods caused greater migration of Al into the foods during cooking and holding at 4° than non-acidic and non-salty foods, while addition of sugar reduced migration of Al into the foods. Al contents of 12 infant foods, 6 dairy products, 5 milk powder, 6 tea, 10 chocolate and 9 canned fish were determined. Highest concentrations were found in tea canned fish, chocolate and milk powder. Low concentrations were found in dairy products and infant foods