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  • Title: Studies on the aluminium content in Chinese foods and the maximum permitted levels of aluminum in wheat flour products.
    Author: Wang L, Su DZ, Wang YF.
    Journal: Biomed Environ Sci; 1994 Mar; 7(1):91-9. PubMed ID: 8024724.
    Abstract:
    Four hundred and six food samples of 64 food items, as well as 19 samples of aluminum (Al) containing food additives, were collected from Guangdong, Hunan, Shanghai and Beijing, and their Al contents were determined. The migration of Al from cooking aluminium-utensils into foods was also studied. The results show that the average daily dietary intake of Al in Chinese population was 9-12 mg. The dietary intake of migrated Al from Al-containing cooking utensils was approximately 4 mg per person per day. However, the use of Al containing food additives in the preparation of certain wheat flour products (e.g. steamed bread, deep-fried dough sticks) caused significant increase of dietary Al intake (> 1 mg/kg/day, the ADI proposed by WHO.) It is suggested that the content of Al in wheat flour products should not exceed 100 mg/kg, in order to meet the WHO ADI.
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