Aluminum Intake from Cooking Food and Boil Water with Household Utensils

Abstract

The soluble ionic aluminum liberation studies on the part of kitchen utensils with which infusions are prepared, hot drinks, or different types from foods cook, like thus also drunk tinned in containers of aluminum and packages using this metal.
The suspicion motivates the present work that the aluminum could be involved in inespecífics neurological pathologies like the gradual loss of memory, the verified dialítica dementia, the Alzheimer's disease and other encephalopathies. The family procedures were realised habitual to warm up water, to prepare infusions and to cook some foods as much, studying the present aluminum concentrations in the water as in foods after the fervor or the baking, doing use of aluminum elements, tiled, pyrex glass, and stainless steel.
One worked with alkaline waters, neutral waters and slightly acid waters to compare the phenomena of Aluminumm transference.
The obtained results were surprising and worrisome, since in some cases it was that the Aluminum concentration rose up to 8 times over the advisable maximum level in the potable water of the Argentine Republic (200 µg.l-1) and 16 times with respect to the Canadian norms that fix 100ugr/l, although the EPA that is but strict it proposes like desirable
Aluminum level 50 µg.l-1, not having to surpass 200µg.l-1. Also is the massive Aluminum ingestion, when certain antacid medicines interfere that contain Aluminum Hydroxide.