In order to investigate the effects of sodium chloride and organic acids on aluminum elution from cooking utensils made of aluminum, the quantities of aluminum elution were measured in solutions with various concentrations of sodium chloride, acetic acid and citric acid by flameless atomic adsorption spectrophotometry. The increase of the aluminum elution rate from a pudding cup, an aluminum pan and an alumite pan could be clearly distinguished by the coexistence of acetic acid or citric acid and sodium chloride. The elution was low in the presence of sodium chloride at room temperature, but it was distinctly accelerated by heating. Although alumite treatment had the effect of protection against aluminum elution, such elution obviously increased, as shown by the existence of acid and sodium chloride at high temperatures. Aluminum elution rates from surface-untreated cooking utensils made of aluminum were increased by heating by a factor of several thousand.