Aluminium Exposure Through the Diet

  1. Arturo Hardisson 1
  2. Consuelo Revert 1
  3. Dailos González-Weller 1
  4. Ángel Gutiérrez 1
  5. Soraya Paz 1
  6. Carmen Rubio 1
  1. 1 Universidad de La Laguna
    info

    Universidad de La Laguna

    San Cristobal de La Laguna, España

    ROR https://ror.org/01r9z8p25

Revista:
HSOA Journal of Food Science and Nutrition

ISSN: 2470-1076

Año de publicación: 2017

Volumen: 3

Número: 2

Páginas: 1 - 10

Tipo: Artículo

DOI: 10.24966/FSN-0176/100020 GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: HSOA Journal of Food Science and Nutrition

Objetivos de desarrollo sostenible

Resumen

Aluminium is one of the most common metals found in the environment and consequently, in food. However, Al levels have been increasing over time due to acidification of the soils and anthropogenic activities. Al is a known neurotoxic agent because this metal tends to accumulate in the brain. Several studies have reported the correlation between Al levels and different diseases such Alzheimer’s disease. In addition, aluminium can interfere with some essential metals. In order to study the toxic risk of Al intake, data on Al levels in several types of food have been compiled and compared with the aim of estimating the total dietary intake of the metal. The most widely used analytical techniques for Al determination were Inductively Coupled Plasma mass Atomic Spectroscopy and Atomic Emission Spectroscopy (ICP-OES and ICP-AES). The highest mean Al content was found in vegetables (16.8 mg/kg), fish and seafood (11.9 mg/kg) and roots and tubers (9.60 mg/kg). The food group with the most notable contribution to tolerable weekly intake were fruits (18.2% adults, 29.4% children) and vegetables (32.5% for adults and children). Al dietary intake can pose a health risk resulting from Al accumulation in the brain caused by long-term intake.

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