Contribution of aluminum from packaging materials and cooking utensils to the daily aluminum intake

Z Lebensm Unters Forsch. 1993 Oct;197(4):332-41. doi: 10.1007/BF01242057.


Migration of aluminum (Al) from packaging materials and cooking utensils into foods and beverages was determined at intervals during cooking or during storage by graphite furnace atomic absorption spectroscopy. High amounts of Al migrated into acidic products such as mashed tomatoes during normal processing in normal, non-coated Al pans. After 60 min cooking an Al content of 10-15 mg/kg was measured in tomato sauce. Surprisingly, the Al concentration was also increased up to 2.6 mg/L after boiling tap water for 15 min in Al pans. Storage of Coca-Cola in internally lacquered Al cans resulted in Al levels below 0.25 mg/L. In contrast, non-coated Al camping bottles containing lime blossom tea acidified with lemon juice released up to 7 mg Al/L within 5 days. The Al concentration in coffee was lower than that of the tap water used in its preparation, even if prepared in Al heaters. In Switzerland, where most pans nowadays are made of stainless steel or teflon-coated Al, the average contribution for the use of Al utensils to the daily Al intake of 2-5 mg from the diet is estimated to be less than 0.1 mg.

MeSH terms

  • Aluminum / administration & dosage
  • Aluminum / analysis
  • Aluminum / metabolism*
  • Carbonated Beverages
  • Coffee
  • Cooking and Eating Utensils*
  • Food Contamination*
  • Food Handling
  • Food Preservation*
  • Humans
  • Hydrogen-Ion Concentration
  • Spectrophotometry, Atomic
  • Tea
  • Time Factors


  • Coffee
  • Tea
  • Aluminum