Aluminium in contact with food

Aluminium is a trace element present in the body in extremely low quantities, yet is still essential to human life.
An adult can absorb 50mg of aluminium/day without risk, with the average consumption being 10mg.  It can be found in foods, especially in shellfish, plants, yeast, seaweed, apples, etc.

A lack of aluminium inhibits the action of the enzyme succinic dehydrogenase, which can lead to nerve problems.  Supplements of it are used in various treatments such as sleep problems, treatment of hyperkinesia and as an effective auxiliary in therapy for Down’s Syndrome.
It is true that prolonged exposure to aluminium is dangerous and may lead to neurological problems such as memory problems, epilepsy, psoriasis, Alzheimer’s and Parkinson’s diseases (without any scientific certainty to date).
Aluminium foil should be used sparingly and wisely, just like anything else.

It is not advisable to use it to keep:
• leafy foods,
• salads seasoned with vinegar or lemon,
• acidic foods such as tomatoes, fruits and especially citrus fruits,
•  salty dishes

It is also not advisable to use it for slow cooking or cooking acidic dishes such as lemon baked fish.

Barbecuing meat on aluminium foil is not dangerous.
In fact, no transfer of aluminium oxide to the meat is observed, since the cooking time is limited (reminder: when preheated in the oven), and since meat is not very acidic.

We would like to point out that this cooking technique can prevent the carcinogenic effects of aromatic heterocyclic amines and above all that the most dangerous sources of aluminium contamination are those repeated on a daily basis, such as using aluminium or scratched Teflon saucepans, consuming foods rich in additives, drinking tap water in certain regions, using certain cosmetic products, breathing in cigarette smoke (aluminium in cigarette filters), etc.