ArticleInternational journal of environmental research and public health2020
Quantification of the Aluminum Content Leached into Foods Baked Using Aluminum Foil.
Article in International journal of environmental research and public health, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 22 citations in OpenAlex.
- Assessment of different physicochemical parameters of leachates from two locally unbranded yogurt containers in Erbil City, Kurdistan Region, Iraq.Italian journal of food safety · 2026Article
- Understanding Spaceflight-Induced Oxidative Stress and the Critical Role of Diet and Microbiome.Antioxidants (Basel, Switzerland) · 2026Review
- Global Scientific Research Landscape on Aluminum Toxicology.Biological trace element research · 2023Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, determinations of the aluminum content in meat and fish performed after having cooked these foods using commercially available aluminum foil have been performed. The release of this chemical element was evaluated by cooking beef, chicken, and fish wrapped with commercial aluminum foil using seasoning or without seasoning in order to evaluate the effect on Al leaching into the food. The characterization of the food samples was carried out using two different analytical methods: inductively coupled plasma optical emission spectrometry (ICP-OES), for the quantification of aluminum, and scanning electron microscopy coupled with energy dispersion spectroscopy (SEM-EDS) to evaluate any structural changes occurring inside the aluminum foil after the cooking procedure. It has been demonstrated that the leaching that occurs when the foods are cooked by wrapping them in Al foil is not negligible and that the consumption of these foods, together with the consumption of other foodstuffs, such as, for example, some vegetables that may naturally contain aluminum, can lead to consuming a weekly dose not far from the TWI (tolerable weekly intake).
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