Document Detail

A simple pre-treatment of aluminium cookware to minimize aluminium transfer to food.
MedLine Citation:
PMID:  19152826     Owner:  NLM     Status:  MEDLINE    
In this work, we studied aluminium leaching from cookware to food under the effect of citric acid that is commonly found in foods and beverages. The authors showed that boiling the cookware in water prior to cooking is suitable for the decrease of aluminium leaching into food by a factor up to sixty (with a corresponding decrease of the aluminium intake by consumers). The effect of the pre-treatment has been studied by scanning electron microscopy and X-Ray diffraction and the effect has been attributed to changes in the structure and morphology of the passivation layer, from an initial heterogeneous layer to a surface uniformly covered with fine needles of Boehmite (alpha-AlOOH).
Rim Karbouj; I Desloges; P Nortier
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Publication Detail:
Type:  Journal Article     Date:  2008-12-27
Journal Detail:
Title:  Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association     Volume:  47     ISSN:  1873-6351     ISO Abbreviation:  Food Chem. Toxicol.     Publication Date:  2009 Mar 
Date Detail:
Created Date:  2009-02-11     Completed Date:  2009-05-19     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8207483     Medline TA:  Food Chem Toxicol     Country:  England    
Other Details:
Languages:  eng     Pagination:  571-7     Citation Subset:  IM    
LGP2 UMR 5518 (CNRS, Grenoble INP, AGEFPI, CTP), 461 rue de la Papeterie, BP. 65, 38402 Saint Martin d'Hères cedex, France.
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MeSH Terms
Aluminum / chemistry*,  toxicity
Cookery / instrumentation*
X-Ray Diffraction
Reg. No./Substance:

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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