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  • Title: Monitoring of Aluminum content in food and assessment of dietary exposure of residents in North China.
    Author: Ding G, Jing Y, Han Y, Sun P, Liang S, Liu J, Wang X, Lian Y, Fang Y, Jin Z, Li W.
    Journal: Food Addit Contam Part B Surveill; 2021 Sep; 14(3):177-183. PubMed ID: 34362289.
    Abstract:
    Although the Chinese diet has become very abundant in the past 30 years, few people know that traditional Chinese diet is exposed to aluminium (Al). A total of 1232 samples were purchased during 2017-2019 and analysed for Al content with an inductively coupled plasma-mass spectrometry (ICP-MS) method. High Al levels were found in deep-fried dough sticks (mean 219 mg/kg), starch products (mean 84.5 mg/kg), and steam bread (mean 28.6 mg/kg). The average dietary Al exposure of residents in North China was 1.82 mg/kg bw/week, lower than the PTWI (provisional tolerable weekly intake). Deep-fried dough sticks (DFDS) are the main Al contributor in North China, providing 28.2% of the daily intake. The P95 dietary exposure to Al from DFDS was 2.3 mg/kg bw/week, exceeding the PTWI. Therefore, more attention should be paid to the health risk of exposure to Al from DFDS and starch products. Over-use of Al associated with food additives should be effectively controlled.
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