Aluminium leaching from cooking utensils is a source of dietary aluminium and there are differing reports in the literature concerning the effects of fluoride ions on aluminium leaching. This paper reports that aluminium leaching may be increased by around 5% when fluoride ion at 1 mg/litre is present. More dramatic increases in aluminium leaching occur if the fluoride ion concentration is increased to 20 mg/litre, but this would rarely, if ever, be found in a culinary situation. At fluoride ion concentrations likely to be encountered in cooking, the increased leaching due to fluoride is very small in relation to the effects of pH on aluminium leaching.