Aluminium foil is a kitchen staple, prized for its versatility in storing food, wrapping meals, and enhancing cooking methods like baking and grilling. Despite its widespread use, questions about its safety continue to surface. Is it truly a health hazard? The answer depends on how–and what–you use it for.
What the experts say No, aluminium foil in itself is not hazardous to health. According to Dr. Ulrich Nehring, a certified food chemist, “If you follow certain rules, the use of aluminium foil as a packaging material for food is entirely safe.” However, there are some important precautions to consider. A4 White Cooy Paper
When does aluminium become a concern? Strongly acidic or salty foods, such as sliced apples, pickles, feta cheese, or sausage meat, should not be cooked or stored in aluminium foil. Acid or salt can react with the foil, causing aluminium ions to migrate into the food. Manufacturers explicitly warn against this on foil packaging.
To ensure safety, the European Council has defined a precautionary migration limit of 5 milligrams of aluminium per kilogram of food. Staying within this limit makes aluminium foil safe for everyday use.
Safe consumption levels The European Food Safety Authority (EFSA) states that consuming 1 milligram of aluminium per kilogram of body weight per week is safe for healthy individuals. For instance, a person weighing 70 kilograms can safely ingest up to 70 milligrams of aluminium per week. Moreover, healthy kidneys can swiftly eliminate 99.9% of aluminium through urine, ensuring no long-term accumulation.
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