Absorption of Aluminium Ions by some Raw Food Items and Effect of Some Natural Chelating Compounds on the Absorption

Abstract

Aluminium is the most abundant metal in the biosphere. Despite abundance, aluminium does not have any usetul biological function. Rather, it causes potential toxicity and health hazard when ingested in excess. Aluminium ingestion has been implicated in diseases like osteomalacia, dialysis encephalopathy and Alzheimer's disease. Aluminium may enter into the body through food, water or air borne dust particles. Its toxicology through environment and food has been studied. The extensive use of aluminium cookware and food packaging material and use of aluminium salts in food additives and some drugs provide other potential sources of aluminium ingestion. Aluminium in the food additives are mainly in the form of sodium aluminium phosphate, sodium aluminium sulphate, aluminium silicate etc., Aluminium absorption by foods from cooking utensils is a function of pH of cooking medium and chemical nature of food.