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Aluminium can be present naturally in food and is sometimes added during processing. But aluminium
can also get into food from pans, baking trays, utensils and packaging.
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Plants can take up aluminium from the soil and from water. So some plants, such as tea, and some herbs and leafy vegetables, can build up high levels of aluminium
naturally.
Aluminium can also be added to food during processing. Some food additives contain aluminium. These are used in foods such as bakery products, dried powdered foods and drinks, and processed cheeses to improve the texture.
Also, aluminium can get into food from cookware that contains aluminium and from packaging such as aluminium foil and cartons. |
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It's best not to use aluminium products to cook or store
foods that are highly acidic, such as:
This is because aluminium can affect the taste of these sorts of food, especially if they are stored in aluminium containers for a long time. |
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In 1997, the World Health Organization said that it had
found no evidence that aluminium was a health risk for healthy people who were not in contact with aluminium because of their jobs, and there was no evidence that aluminium was a primary cause of Alzheimer's disease.
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- Levels of aluminium in food
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The rules that cover metals in food require that materials, such as aluminium, that are added to food or come into contact with food, do
not make food harmful. The rules also make sure that metals such as aluminium do not change the nature, substance or quality of the food. dietary intakes of aluminium were well within the safety guideline set by the World Health Organization.
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