Aluminium in foodstuffs |
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| Affiliation: | 1. Department of Animal Science, Agriculture Faculty, Yasouj University, Student Street, 75918-74831 Yasouj, Iran;2. Veterinary Physiology, Vetsuisse Faculty, University of Bern, Bremgartenstrasse 109a, 3001, Bern, Switzerland;1. Institute of Physics Belgrade, University of Belgrade, Pregrevica 118, 11080 Belgrade, Serbia;2. University of Belgrade - Faculty of Chemistry, Studentski trg 12 – 16, Belgrade, Serbia |
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| Abstract: | The aluminium content of a comprehensive food assortment typical of German nutritional habits was determined within the framework of market basket studies. Carried out in 1988 and 1991, a total of 128 items out of 12 groups of foodstuffs were included in this investigation. Aluminium content of the food assortment was low and comparable with literature data. Most investigated foodstuffs contained <5 μg Al g−1 FM. Highest concentrations were determined in cocoa/cocoa products (33 μg g−1), spices (145 μg g−1) and black tea leaves (899 μg g−1). In general, aluminium content of frequently consumed food, increased in the following order: beverages, food of animal origin, food of plant origin. With this low level of aluminium concentration in food, there is no danger of aluminium exposure in healthy persons. |
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