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In recent years there has been concern about the possible role of aluminium in a number of
neurological disorders. Scientists have found increased levels of aluminium in the brain tissues of
some patients suffering from Alzheimer's disease, amyotrophic lateral sclerosis and Parkinsonism
dementia. Although hypotheses have been put forward suggesting that aluminium may be an
important factor in these disorders, so far, there is insufficient evidence to say that aluminium is a
cause.
The amount of aluminium in our diet will depend on its concentration in the foods we select, the
amounts of them we eat and their method of preparation. When foods are cooked or stored in
aluminium containers some of the aluminium may dissolve and be absorbed into the food.
Acid foods such as fruit and vegetable juices, tomatoes and sauerkraut tend to increase in
aluminium content more than other foods, but the extent of this depends on other factors such as
cooking temperature, length of contact time and even the amount of sugar present (sugar reduces
the amount of aluminium that is dissolved). Generally however, the amount of aluminium
consumed in this way is very small compared to that naturally present or that obtained from food
additives.
Foods such as some herbs and spices and tea leaves are naturally high in aluminium but because
only small quantities are generally consumed the amount of aluminium obtained from these items
will not be high. If large amounts of these foods are consumed then the aluminium intake will be
more substantial.
Food additives which contain aluminium include the anticaking agents calcium aluminium silicate
(anticaking agent 556) and sodium aluminosilicate (anticaking agent 554) and the baking powder
ingredient, sodium aluminium phosphate (541). Baking powders can be used in a wide range of
products such as self-raising flour, biscuits, cakes and other flour products. When baking powder
is used in these products, the sodium aluminium phosphate in the powder does not have to be
declared separately on the label. Some forms of synthetic colouring substances may add some
aluminium to our diet. The presence of the aluminium in these colours does not have to be
declared on food labels.
Overall, the amount of aluminium in food, whether naturally occurring or in the form of food additives, is likely to be low compared to the amounts that can be obtained from consuming pharmaceutical products such as antacids, buffered analgesics and anti-diarrheoals.
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