Aluminum in the Kitchen: When It Can Be Harmful

THEaluminumIn the kitchen, aluminum is the best friend of anyone who prepares food or simply needs to store food. Always on hand, lightweight, versatile, economical, and versatile: in the form of trays, multipurpose trays, containers of every shape, practical and durable film, it's one of the materials our kitchens are understandably full of. Given its practicality and endless possibilities, combined with its negligible price, more and more people are choosing aluminum in their kitchens every day. container for preservation of raw foods o ready meals. So much so that it makes us wonder whether this material is safe for our health or not. First of all, let's clear the field of easy alarmism: the limits of use in healthy subjects are extremely high. In optimal health conditions, aluminum, as highlighted by research by EFSA, the European Food Safety Authority, Based in Parma, the potential toxicity develops only if more than one milligram per kilogram of body weight is consumed over a week of daily use. This is a very high figure, considering that, using the 1 mg/kg equation, a healthy 70-kg adult man can safely ingest up to 70 milligrams of aluminum. However, the maximum we can reach even with daily use of trays, film, and containers is 5,7 mg, ten times less than the limit.

Is food grade aluminum bad for you?

Furthermore, almost all of the milligrams of aluminum consumed are eliminated through the kidneys: up to 95% of waste is eliminated physiologically by the body, even quite rapidly. However, the problem arises when it comes to groups of people most at risk, such as children, the elderly, and pregnant women. This is because certain groups of people are more vulnerable to aluminum toxicity, specifically those with lower kidney function: the elderly, children under 3 who are still developing, those with kidney disease, and even pregnant women. It is equally clear that aluminum contamination of foods depends on a combination of various factors, including usage, storage time, temperature, and food composition. Therefore, be especially careful with particularly acidic or very salty foods, avoiding, for example, preserving fish with lemon juice or citrus slices (which we often see printed on packaging photos).

When aluminum becomes toxic and how to avoid risks

The Ministry of Health, however, has issued guidelines in a special multi-channel information campaign on the safe use of aluminium, based mainly on 7 simple steps to make sure it doesn't become toxicFirst of all, it's essential to read the label, ensuring aluminum products are suitable for food contact, preferably following the instructions for use. As mentioned, avoid using trays, foil, or containers to store acidic or salty foods, and only store foods for more than 24 hours in the freezer or refrigerator. Storage temperature plays a major role in the development of toxicity, so if you know you'll need to store food for more than 24 hours at room temperature, choose aluminum only for dry foods, such as coffee, dried fruit, or pasta; otherwise, opt for other materials.

How to use it correctly

Pay attention to the reuse of disposable items: It's not recommended. It's better to choose washable and reusable containers, which also have a lower environmental impact. Finally, be careful not to scratch pots, pans, and other dishes and not to clean them with aggressive or abrasive products.

Read also:

• How to preserve leftovers
• Ten dangerous things in the kitchen
• Bacteria in the Kitchen: Where They Are and How to Avoid Them

Sign up for our newsletter to stay up-to-date. Click here!