Friday,
June 21, 2002, Chandigarh, India
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Poison vessels? Unlikely, say docs
Chandigarh, June 20 Human exposure to aluminium has increased over the years, also due to environment pollution. “Theoretically, aluminium is toxic to the human body, but at least the PGI doctors have not received cases where problems can be traced to the consumption of aluminium,” says a doctor of the PGI Department of Internal Medicine. However, several disorders of the nervous system such as dialysis dementia, senile dementia of the Alzheimer’s type, Parkinson’s dementia, besides osteodystrophy and dialysis associated arthropathy have been associated with increased ingestion of aluminium. “High doses of aluminium are considered bad for persons with renal problems, but, for a normal person, aluminium consumed is generally passed out. In case the kidneys are not functioning properly, there might be an accumulation of the element,” says Dr G.S. Sandhu, head of the dialysis unit in the Sector 16 General Hospital. According to a recent study on ‘Aluminium Toxicity in the Indian Context’, While the neurotoxic potential of aluminium is undisputed in various animal species, there is, as yet, no strong evidence to suggest that aluminium can be toxic to normal healthy humans. However, neurotoxicity of aluminium is well documented in individuals with renal insufficiency in whom aluminium excretion is compromised. The accumulation of aluminium in the body is reported to cause disorders related to the bones, blood and the brain. However, there is, perhaps, no escape from the aluminium load in the body, making it necessary to minimise chronic exposure to high levels of aluminium, especially through diet and water. The main sources of dietary aluminium toxicity, according to this study, is cookware and packaging in skillets, pressure cookers, roasting pans, sauce pans, frozen dinner trays, foils and wrappers. The usage of aluminium in packaging of foodstuff is on the increase. A number of studies support the leaching of aluminium from cookware and packaging material. The type of aluminium utensils, form and composition of the food, duration of contact with the food during cooking and the presence of salt, sugar and ions such as fluoride, chloride and carbonate are likely to affect the extent of leaching. According to the World Health Organisation, the provisional tolerable weekly intake (PTWI) of aluminium as a contaminant (also as an additive) is 7 mg/kg body weight for adults. For children, the acceptable daily intake (ADI) is 2 mg. The recommendations are, however, based mostly on short-term toxicity studies and, therefore, subject to change, later, as more data becomes available. Checklist Food type
Type of vessel
used for cooking
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