Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43916313" target="_blank" >RIV/62156489:43210/19:43916313 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14310/19:00110666 RIV/61989592:15310/19:73596990 RIV/62157124:16270/19:43877544
Result on the web
<a href="https://doi.org/10.1002/fsn3.1204" target="_blank" >https://doi.org/10.1002/fsn3.1204</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1002/fsn3.1204" target="_blank" >10.1002/fsn3.1204</a>

Result language
angličtina
Original language name
Aluminum contamination of food during culinary preparation: Case study with aluminum foil and consumers' preferences
Original language description
The aim of the work was to estimate the degree of aluminum leakage from aluminum foil during baking process of selected food/meals. The experiment included 11 different types of food (Atlantic salmon Salmo salar, mackerel Scomber scombrus, duck breasts, cheese Hermelín, tomato, paprika, Carlsbad dumplings, pork roast, pork neck, chicken breasts, and chicken thighs) baked both marinated and not marinated. The aluminum content was measured by AAS and ICP/MS methods. The highest aluminum increase was observed in the samples of marinated Salmo salar (41.86 +- 0.56 mg/kg), Scomber scombrus (49.34 +- 0.44 mg/kg), and duck breast (117.26 +- 1.37 g/kg). The research was also supported by the survey that consisted of 784 respondents with different sociodemographic characteristics. The study clearly showed the occurrence of aluminum contamination of food when it is prepared by baking in aluminum foil. It cannot be concluded that aluminum leakage will occur with each type of food. The aluminum contents found among investigated samples are not alarming, though the increase was measured up to 40 times. On the other hand, revealed aluminum contents can represent a risk for younger/smaller children and for individuals with diagnosed certain ailments.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
10620 - Other biological topics

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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