The potential dangers of using aluminium foil

Dr Ghada Bassioni writes that “human bodies can excrete small amounts of aluminium very efficiently,” but that “most of us get exposed to and ingest far more than what our bodies can handle.” According to the World Health Organisation (WHO), the tolerable daily intake of aluminium is one milligram for every kilogram of body weight. Past research has shown that high concentrations of aluminium have been detected in the brain tissue of Alzheimer’s patients, and that high levels of aluminium intake may be harmful to some patients with renal impairments of bone disease. Bassioni continues, “the aluminium health effects are far too vast to even be summarised.”

While wrapping cold food in aluminium seems to have a negligible effect on the levels of aluminium present in the food, it is when cooking food (especially at high temperatures) that drastic increases in aluminium occur. The raw data of the study indicated that variables such as the fat content of meat, cooking processes involved affect the migration of aluminium from the foil to the meat. When the foods being tested were particularly spicy or acidic, the amount of aluminium present increased significantly.

In the conclusion, Bassioni writes that “aluminium foil is not suitable for cooking specially with acidic food. It is also possible that excessive consumption of food baked with aluminium foil may carry a serious health risk.”

Given what this report has found, will you rethink the way you cook food for yourself and your family? Or do you already avoid foil for another reason entirely?

This article was written in partnership with Over60