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Contribution of aluminium from packaging materials and cooking utensils to the daily aluminium intake

  • Judith Pia Müller
  • Alfred Steinegger
  • Christian Schlatter
Original Paper

Abstract

Migration of aluminium (Al) from packaging materials and cooking utensils into foods and beverages was determined at intervals during cooking or during storage by graphite furnace atomic absorption spectroscopy. High amounts of Al migrated into acidic products such as mashed tomatoes during normal processing in normal, non-coated Al pans. After 60 min cooking an Al content of 10–15 mg/kg was measured in tomato sauce. Surprisingly, the Al concentration was also increased up to 2.6 mg/L after boiling tap water for 15 min in Al pans. Storage of Coca-Cola in internally lacquered Al cans resulted in Al levels below 0.25 mg/L. In contrast, noncoated Al camping bottles containing lime blossom tea acidified with lemon juice released up to 7 mg Al/L within 5 days. The Al concentration in coffee was lower than that of the tap water used in its preparation, even if prepared in Al heaters. In Switzerland, where most pans nowadays are made of stainless steel or teflon-coated Al, the average contribution for the use of Al utensils to the daily Al intake of 2–5 mg from the diet is estimated to be less than 0.1 mg.

Keywords

Absorption Spectroscopy Packaging Material Atomic Absorption Spectroscopy Graphite Furnace Graphite Furnace Atomic Absorption Spectroscopy 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Beitrag des Aluminiums im Verpackungsmaterial und in Kochgeräten zur täglichen Aluminiumaufnahme

Zusammenfassung

Die während des Kochens und der Lagerung von Lebensmitteln und Getränken in Aluminium (Al)-Verpackungsmaterialien und -Kochgeräten auftretende Migration von Al wurde mittels Graphitrohr-Atomabsorptionsspektroskopie (GFAAS) bestimmt. Saure Produkte wie pürierte Tomaten lösten bei üblicher Zubereitung in normalen, unbeschichteten Al-Pfannen große Mengen an Aluminium heraus und zeigten nach einer Kochzeit von 60 min einen Al-Gehalt von 10–15 mg/ kg auf. Erstaunlicherweise wurde auch durch Kochen von Leitungswasser während 15 min eine Al-Konzentration von 2.6 mg/L erreicht. Lagerung von Coca-Cola in Al-Dosen mit lackierter Innenseite ergab Al-Gehalte unter 0.25 mg/L. Aus unbeschichteten Al-Feldflaschen hingegen löste citronensafthaltiger Lindenblütentee innerhalb 5 Tagen bis zu 7 mg Al/L heraus. In Kaffee wurden selbst bei der Verwendung von Geräten mit Al-Heizelementen geringere Al-Konzentrationen gemessen als im verwendeten, erhitzten Leitungswasser. Für die Schweiz, wo heute allerdings vorwiegend Pfannen aus Chromstahl oder beschichtetem Aluminium verwendet werden, schätzen wir den durchschnittlichen Beitrag zur täglichen, nahrungsbedingten Al-Aufnahme von 2 bis 5 mg durch den Gebrauch von Al-Geräten auf weniger als 0.1 mg.

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Copyright information

© Springer-Verlag 1993

Authors and Affiliations

  • Judith Pia Müller
    • 1
  • Alfred Steinegger
    • 2
  • Christian Schlatter
    • 1
  1. 1.Institute of ToxicologySwiss Federal Institute of Technology and University of ZürichSchwerzenbachSwitzerland
  2. 2.Formerly Health and Safety Officer at Alusuisse-Lonza Ltd.Switzerland

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