A new study published in the peer-reviewed scientific journal Food and Chemical Toxicology concludes that the replacement of aluminum (Al) kitchenware with stainless steel could protect the highest exposure group (Fekete et als 2013). Al may be present as a natural contaminant in plants and animals, as a contaminant from food processing, as additives, or as a contaminant from food packaging. The Belgian researchers measured Al levels in a variety of food samples and used dietary data from the Belgian National Food Consumption Survey. Exposure to Al from kitchenware was estimated using predictive leaching models. The estimated total daily Al intake via the diet was well below the Provisional Tolerable Weekly Intakes (PTWI) as established by the European Food Safety Authority (EFSA). However, exposure to Al via kitchenware became much more important in the highest exposure group. This subgroup can be protected from exceeding the PTWI by replacing aluminum kitchenware with stainless steel substitutes.
Reference
Fekete, V. et al (2013). “Estimation of dietary aluminum exposure of the Belgian adult population: Evaluation of contribution of food and kitchenware.” Food and Chemical Toxicology 55, 602-608.
