Concentrations of aluminium (ppm) were measured in samples withdrawn after boiling, at intervals of time (0, 15, 30, 60, 90 and 120 min.)
The results indicate that no considerable amount of aluminium was liberated in the boiled water. The concentration of aluminium in all samples coollected after 0, 15 and 30 min. were below detection limits, but after 60 min. they were ranged from ND to 0.36 ppm in distilled water. Except for one old cooking pan which released aluminium in slightly considerable amounts of aluminium (up to 33.1 ppm, at 120 min.)
Generally it appeared that there was no significant difference between the new and old cooking utensils, or between the different sizes.
All tough the utensils generally were not leached considerable amounts of aluminum, but it is suggested that cumulative toxicity may be contributed from consumption of water boiled in aluminium utensils.
Alfrey, A.C., Legendre, G.R. and Kaehny, W.D.(1976. The dialysis encephalopathy
syndrome-possible aluminium intoxication. New England journal of Medicine, 294:184-188.
Alfrrey, A.C. (1984). Aluminium intoxication. New England journal of Medicine, 310:1113-1115.
Arieff, a.I., Cooper, J.D., Armstrong, D. and Lazarowitz, V.C. (1979). Dementia, renal failure and brain aluminium. Ann Intern. Med, 90: 741-747.
Baxter, M.J., Burrell, J.A. and Massey, R.C. (1998). The effects of fluoride on the leaching of aluminium saucepans during cooking. Food additives and Contaminants, 5(4): 651-656.
Beal, G.D., Unangst, R.B., Wigman, H.B. and Cox, G.J. 1932. Aluminium content of foodstuffs cooken in glass and in aluminium. Industrial and Engineering Chemistry, 24: 405-407.
Behrman, A.J. (1997) Welders in : Occupational industrial and Environmental Toxicology. Michael I, Greenberg, Richard, J. Hamiton and scott D. phillrps. 1st Ed. Mosby, New York.
Candy, J.M., Klinowski, J., Perry, R.M., Perry, E.K., Fairbairn, A., Oakley, A.E,. Carpenter, T.A., Atack, J.r., Blessed, G. and Edwardson, J.A. (1986).
Aluminosilicates and senile plaque formation in Alzheimer’s disease. Lancet: 15 february 354-356.
Crapper, D.R., Krishnan, S.S and Dalton, A.J. (1973) Brain, aluminium distribution in Alzheimer’s disease and experimental neurofibrillary degeneration. Science, NY 180: 511-513.
Crapper, D.R., Krishnan, S.S. and Quittkat, S. (1976). Aluminium neurofibrillary
degeneration and Alzheimer’s disease. Brain, 99: 67-80.
Joint FAO/WHO Expert Committee on Food Additives (1989). 33ed Report. Evaluation of Certain Food additives and contaminations. World Health Organization,
Technical report Series No. 776 (Geneva:WHO), pp 26-27.
Kawahara, M., Muramoto, M., Kobayashi, K., Mori, H. and Kuroda, Y., (1994)
Aluminium promotes the aggregation of Azheimer’s amyloid beta- protein in Vitro. Biochem- Biophys-Res-Commun, 198(2): 531-535
Liukkonen-Lilja, H. and Piepponen, S. 1992. Leaching of aluminium from aluminium
dishes and packages. Food Additives and contaminants, 9(3): 213-223.
Matsuushima, F., Meshitsuka, S., Funakawa, K. and Nose, T. (1990). Effects of sodium chloride , acetic acid and citric acid on the dissolution of aluminium from
aluminium cooking utensils. Japan Journal of Hygiene, 45(5) : 964-970.
Mjoberg, B., Hellquist, E., Mallmin, H and Lindh, U.(1997). Aluminum, Alzheimer’s disease and bone fragility. Acta-Orthop-Scand. 68(6) : 511-514.
Moody, G.H., Southam, J.C., Buchan, S.A. and Farmer, J.G. (1990). Aluminium leaching and fluoride. British Dental Journal, 169 : 47-50.
Nagy, E and Jobst, K. (1994). Aluminium dissolved from kitchen utensils. Bull.
Emvizon. Contam. Toxicol. 52: 396-399.
Poe, C.F. and Leberman, J.M. (1949). The effects of acid foods on aluminium cooking utensils. Food Technology , 3(2):71-74.
Rao, J.K.S. and Radhakrishnamurty, R. (1990) Aluminium leaching from utensils during cooking and storage. Environment and Ecology, 8(1) : 146-148.
Seruga, M., rgic, J. and Mandic, M. (1994). Aluminium content of soft drinks from aluminium cans. Z. Lebersm. Unters. Forsch, 198: 313-316.
Shuping, Bi (1996). A model describing the complexing effect in the leaching of aluminum from Cooking Utensils. Environmental Pollutions 92(1) : 85-89.
Stewart, W.K. (1998). Aluminium toxicity in individuals with chronic renal disease. In : Massey, R.C. and taylor, D. (eds), Aluminum in food and the Environment,
Special Publication No. 73, Royal Society of Chemistry : pp. 6-19.
Strunecka, A. and Patocka, J. (1999). Reassessment of the role of aluminum in the development of Alzheimer’s disease. Cesk-Fysiol. 48(1) : 9-15.
Tennakone. K. and Wickramanayake, S. (1987a). Aluminium leaching from cooking utensils. Nature. 325:202
Tennakone. K. and Wickramanayake, S. (1987b). Aluminium and cooking. Nature, 329:398.
Tennakone. K., and Wickramanayake, S. Fernando, C.A.N.(1988). Aluminium contamination from fluoride assisted dissolution of metallic aluminium. Environmental Pollution. 49: 133-143.
Tennakone, K., Perera, W.A.C. and Jayasuriya, A.C. (1992). Aluminium contamination
via assisted leaching from metallic aluminium utensils at meutral pH
Environmental Monitoring and Assessment 21:79-81.
Venugopal, B and Luckey, T.D. (1978). Metal Toxicity in Mammals. Plenum Press, New York.
Walton, K.C. (1989). Effect of Fluoride on the amount of aluminium dissolved by boiling fruit acids. Environmental Pollution 60: 223-233.
Watanabe, S. and Dawes, C. (1998). The effect of pH and fluoride on leaching of
aluminium from cooking utensils. Fluoride. 21 : 58-59.
Zatta, P., Giorgdano, R., Corian, B. and Bombi, G.G. (1988). Alzheimer’s dementia and the aluminium hypothesis. Medical Hypothesis 26: 139-142.
Zolaly, A.B.H. (1987) water contamination from aluminium sauce pans (unpublished).