This publication discusses aluminum and its different uses. It also discusses the health effects of aluminum

Lauritzen, Georgia C.

English

DigitalCommons@USU

Utah State University DigitalCommons@USU Archived Food and Health Publications Archived USU Extension Publications 1989 Aluminum Georgia C. Lauritzen Follow this and additional works at: https://digitalcommons.usu.edu/extension_histfood  Part of the Food Chemistry Commons Warning: The information in this series may be obsolete. It is presented here for historical purposes only. For the most up to date information please visit The Utah State University Cooperative Extension Office Recommended Citation Lauritzen, Georgia C., "Aluminum" (1989). Archived Food and Health Publications. Paper 5. https://digitalcommons.usu.edu/extension_histfood/5 This Factsheet is brought to you for free and open access by the Archived USU Extension Publications at DigitalCommons@USU. It has been accepted for inclusion in Archived Food and Health Publications by an authorized administrator of DigitalCommons@USU. For more information, please contact digitalcommons@usu.edu. EL226~~!IT~~~NutritionandFood SciencesFact SheetCooperative Extension ServiceUtah State UniversityALUMINUMWHAT IS ALUMINUM?Aluminum is a metal such as iron, tin, andcopper, which is found abundantly in nature. All metalsoccur in soil in varying concentrations and forms. Theyare called mineral elements and move from the soil bydifferent ways into plant and animal tissues.It is used in processing of sugars, beer, flour,gelatin, dairy products, meats and frozen foods. Manyfrozen and partially prepared foods are kept from spoil-age and rancidity by aluminum foil. The finnness andcolor of fruits is preserved by alum, an aluminumcompound, and baking powders contain aluminumproducts. Aluminum is also used in pharmaceuticalindustry and medicine. Some antacids contain alumi-num.WHERE IS ALUMINUM FOUND? IS THE DARK STAIN ON ALUMINUMPANS DANGEROUS?Everywhere. It is about 8 percent of the earth'ssurface and the only elements in greater quantities areoxygen and silicon. Itoccurs in nearly all rocks and soil,in vegetation, in water, in the air and the human body.All vegetation contains some aluminum, and someplants, such as the tea bush, accumulate fairly largeamounts. The amount of aluminum in natural watervaries; most mineral waters or acid springs containhigher concentrations.HOW IS ALUMINUM USED?Aluminum was first used commercially forcookware. It has some properties which make it espe-cially useful for cookware. It is lightweight, nontoxicand is easily formed into shapes. It conducts heatevenlyand quickly, bringing liquids rapidly to a boil.Aluminum is also well suited for processing andstoring foods since it is splinter-proof, can be cleanedwith steam, is resistant to fatty acids, which is an advan-tage in handling meats, fats and oils, and causes nodi scoloration orchange in the flavor offood. In the foodindustry, aluminum is used in food processing machin-ery such as vats and piping.The dark stain which can fonn on the inside ofaluminum utensils has no effect on food. It is easilyremoved by boiling an acid product in the utensil.WHAT EFFECT DOES ALUMINUM HAVEON HEALTH?A great deal of scientific study has been doneover the years to identify the effect of aluminum onhealth. There is no known function or requirement inthe human body. The amount of aluminum in the bodyis very low and is controlled by absOIption from theintestinal tract. Increased aluminum consumption doesnot increase the amount absorbed. Although aluminumis carried in the air, little, ifany, is absorbed through thelungs. Typical meals analyzed for aluminum containedan average of 17 milligrams per day with a range of 10-100 milligrams.CAN YOU GET TOO MUCH ALUMINUM?In experimental animals fed large doses ofaluminum, no toxic effects were shown. There is verylittle aluminum absorbed from the intestine no matterthe amount consumed. No toxic symptoms have beenshown in humans.IS ALUMINUM LINKED TO ALZHEIMER'SDISEASE?In recent years, Alzheimer's disease has beenstudied but no cause has been identified. One studyreported larger than average amounts of aluminum inthe brain tissue of some Alzheimer's patients. It is notknown how the aluminum may get into the brain. Thereis no evidence that foods cooked in aluminum pans orstored in aluminum containers can cause abnormallyhigh levels of aluminum in the brain or that aluminumintake should be controlled.Written by:Georgia C. Lauritzen, PhD..Food & Nutrition SpecialistThe Utah Cooperative Extension Service, an equal opportunity employer, provides programs andservicesto a11persons regardless ofrace, age, sex, color, religion,national origin or hanciicap.Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S.Deparunent of Agriculture. R. Paul Larsen, Vice President and Director. Cooperative ExtensionService. Utah State University.

Aluminum

https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1004&amp;context=extension_histfood

Aluminum

Abstract

Similar works

Full text

Available Versions

DigitalCommons@USU