British Food Journal Volume 37 Issue 12 1935

Abstract

Statements appear from time to time in the Press and elsewhere that aluminium cooking utensils are dangerous to health and that the small amount of the metal which may be dissolved or corroded by food may give rise to various ailments and may even be a contributory cause of cancer. These statements have been opposed as being contrary to experience and moreover have been declared by many scientific men to be devoid of any scientific foundation whatever. Nevertheless these allegations have been repeatedly made and have induced many of the public to banish aluminium vessels from their kitchens. The Ministry's Report entitled “ Aluminium in Food ” is an attempt to correlate all the known information on the subject, with the object of arriving at some definite conclusions as to whether or not aluminium is in any way injurious. Not only aluminium vessels but alum baking powders have been brought under review, although the latter have been superseded in this country for many years by phosphate baking powders. The report, after giving details of the occurrence of aluminium naturally in plants, vegetables, foods, etc., and the methods of determining it, proceeds to a critical examination of the published scientific work on the subject. The amount of aluminium which may gain access to food from aluminium vessels under different conditions is discussed, and shown to be very small. Many of the statements made as to large amounts being taken up by food must be ascribed to the use of faulty methods of analysis.

Citation

(1935), "British Food Journal Volume 37 Issue 12 1935", British Food Journal, Vol. 37 No. 12, pp. 111-120. https://doi.org/10.1108/eb011289