科研之友
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摘要
The increased aluminum concentrations in the human body have been a huge concern due to its health effects. Aluminum utensils are believed to be the primary source of the aluminum metal to humans. In the present work, leaching of aluminum from aluminum utensils in different food solutions was examined. Three aluminum utensils of different origins were chosen from the local market. Different vegetables (green cabbage, red cabbage, and eggplants) were used to prepare different food solutions. Two techniques for analysis were used, weight loss (WL) measurement and environmental scanning electron microscopy (ESEM). The results clearly indicate that the leaching of aluminum from the aluminum utensils, through the cooking process of each vegetable, participated a lot to the daily human intake of aluminum. The amount of leaching was found to be high in the food solutions after the cooking process. According to the World Health Organization (WHO), the obtained values are considered above their limitation values which might lead to several health effects.
- 出版日期2012-1
