Based on animal studies, the EFSA derived a tolerable weekly intake of 1 mg aluminium per kg body weight per week. In 2008, the European Food Safety Authority (EFSA) issued an opinion on the safety of aluminium from dietary intake in which the typical aluminium content of unprocessed foodstuffs was reported at less than 5 mg per kg food, but it also referred to higher levels of 5 to 10 mg/kg. Except for this exposure route, there are further sources of aluminium exposure for the general population, such as drinking water, drugs, cosmetics and industrial exposure. It is ubiquitous and can be found in many foodstuffs which are the major source of human aluminium intake. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.Ĭompeting interests: The authors have declared that no competing interests exist.Īluminium is critically discussed with regard to health aspects nowadays. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.ĭata Availability: All relevant data are within the paper and its Supporting Information files.įunding: This work was funded by Bundesinstitut für Risikobewertung (BfR), project no. Received: FebruAccepted: JPublished: July 23, 2018Ĭopyright: © 2018 Sander et al. ![]() PLoS ONE 13(7):Įditor: Qian Wang, University of South Carolina, UNITED STATES (2018) Release of aluminium and thallium ions from uncoated food contact materials made of aluminium alloys into food and food simulant. In three subsequent release experiments with citric acid (5 g/L), artificial tap water and tomato puree as benchmark foodstuffs, the results were comparable to those of the uncoated wrought alloy aluminium trays.Ĭitation: Sander S, Kappenstein O, Ebner I, Fritsch K-A, Schmidt R, Pfaff K, et al. Kinetic studies also allowed activation energy calculations.Īdditional camping saucepans were tested as an article for repeated use. In contrast, thallium could be identified as a surface contaminant or impurity because of an entirely different kinetic curve. Kinetic studies showed a comparable behaviour in the release of aluminium, manganese and vanadium as components of the aluminium alloy itself. Furthermore, a release of thallium was also detected unexpectedly. ![]() The release of aluminium was found to exceed the specific release limit (SRL) of 5 mg aluminium per kilogram of food specified by the Council of Europe by up to six times. To mimic a consumer relevant exposure scenario, the aluminium trays were studied using time and temperature gradients according to the Cook & Chill method, also taking into account storage time at elevated temperatures during the delivery period. ![]() In order to investigate the release of aluminium ions from food contact materials, three different types of uncoated aluminium menu trays for single use were tested with the foodstuffs sauerkraut juice, apple sauce and tomato puree, as well as with the food simulants 5 g/L citric acid solution and artificial tap water.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |