Aluminum from food: health risks would be avoidable
Many people try to avoid aluminum in everyday life if there is a suitable alternative. This is a result of the consumer monitor on aluminum, which the Federal Institute for Risk Assessment (BfR) recently presented. Around 1,000 people aged 14 and over took part in the representative survey.
Aluminum can pass from packaging and containers to food, which consumers perceive as a health risk. Almost half of Germans have already taken countermeasures (46%). In the food sector, the focus is on the reduced use of aluminum foil (31%).
The majority of those questioned were informed that saline and acidic foods such as sliced apples and tomatoes should not be kept in aluminum foil (54%) and stainless steel grill dishes are the better choice (48%). Other precautions were less well known. Ideally, dishes that are grilled in aluminum foil should only be salted and seasoned afterwards (36%). And espresso makers don't belong in the dishwasher (33%).
Aluminum is a light metal that occurs naturally on Earth. Aluminum is soluble under the influence of acid or salt. To avoid a transition into food, beverage cans, yoghurt cup lids and boxes for fruit juices are coated on the inside. The European Food Safety Authority (EFSA) has set a tolerable weekly intake of 1 milligrams of aluminum per kilogram of body weight through food.
For this value, effects on the nervous system, fertility and unborn life as well as effects on bone development were taken into account. Some of the population can exceed this intake, so the additional intake of aluminum should be as low as possible. Heike Kreutz, respectively