This paper is one of a series1 on the hygienic aspects of aluminum cooking utensils. It deals with the extent to which aluminum is stored in the tissues under conditions of a varied alimentary supply of soluble aluminum salts.
The study of the elimination and the retention of aluminum is of importance, first, because aluminum is almost universally present in foodstuffs; secondly, because the metal is used extensively for the manufacture of cooking utensils and food containers; and, thirdly, because the data on the distribution of aluminum after feeding aluminum salts are of value in the elucidation of the absorption, retention and elimination of other metals.
In addition to its natural occurrence, aluminum may enter foodstuffs by contact with the metal or by the addition of salts of aluminum. The extent to which aluminum enters foods cooked in aluminum utensils has been shown elsewhere1g to be extremely small,
SCHWARTZE EW, COX GJ, UNANGST RB, MURPHY FJ, WIGMAN HB. THE EXTENT OF THE RETENTION OF INGESTED ALUMINUM. JAMA. 1933;101(22):1722–1725. doi:10.1001/jama.1933.02740470036009
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