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Poultry: The aluminum concentration increased by 76% to 215%. The least increase (76–115%) was seen at 150°C for 60 minutes, while the greatest increase (153–215%) occurred at 250°C for 20 minutes. For instance, raw chicken breast meat started at 23.58 mg/kg (dry weight), increasing to 28.91 mg/kg at 150°C (a 23% increase, though within the broader poultry range) and up to 60.21 mg/kg at 250°C (a 155% increase).
The study noted that factors like fat content and cooking temperature influenced the migration of aluminum, with higher temperatures and shorter, intense cooking periods leading to greater leaching. The correlation between fat content and aluminum migration was statistically significant.
Understanding the Increase in Aluminum Concentration
The increase in aluminum concentration when cooking with aluminum foil can be attributed to several factors. Aluminum is a reactive metal, and when it comes into contact with food, especially at high temperatures, it can leach into the food. This leaching is exacerbated by acidic ingredients such as tomatoes, vinegar, or citrus, which can further break down the aluminum and increase its transfer to the food. The study’s results suggest that the longer the cooking time and the higher the temperature, the more aluminum is likely to leach into the food. Understanding these factors is essential for evaluating the risks associated with using aluminum foil in cooking.
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