Aluminium Content in Foods with Aluminium-Containing Food Additives

作者：Ogimoto Mami^*; Suzuki Kumi; Kabashima Junichiro; Nakazato Mitsuo; Uematsu Yoko

来源：Journal of the Food Hygienic Society of Japan, 2012, 53(1): 57-62.

• aluminium
• provisional tolerable weekly intake
• aluminium-containing food additives
• baking powder
• FAO/WHO JECFA
• inductively coupled plasma emission spectrometry

The aluminium (Al) content of 105 samples, including bakery products made with baking powder, agricultural products and seafoods treated with alum, was investigated. The amounts of Al detected were as follows (limit of quantification: 0.01 mg/g): 0.01-0.37 mg/g in 26 of 57 bakery products, 0.22-0.57 mg/g in 3 of 6 powder mixes, 0.01-0.05 mg/g in all three agricultural products examined, 0.03-0.90 mg/g in 4 of 6 seafood samples, 0.01-0.03 mg/g in 3 of 11 samples of instant noodles, 0.04-0.14 mg/g in 3 of 4 samples of vermicelli, 0.01 mg/g in 1 of 16 soybean products, but none in soybeans. Amounts equivalent to the PTWI of a 16 kg infant were detected in two samples of bakery products, two samples of powder mixes and one sample of salted jellyfish, if each sample was taken once a week. These results suggest that certain foods, depending on the product and the intake, might exceed the PTWI of children, especially infants.

• 出版日期2012-2