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Americans don’t think twice about using aluminum foil to prepare breakfast, lunch and dinner — but there are some risks involved, according to food safety experts.
While commonly used pan liners are generally safe for use at temperatures up to 400 degrees Fahrenheit, they can cause problems at temperatures higher than that, professionals warn.
“High temperatures, especially with acidic foods such as tomatoes, citrus fruits or vinegar, can cause aluminum to dissolve in food,” darrin detwilerChairman of the Food Security Program of the National Environmental Health Association said huffpost,
In most cases, these are small doses, but when aluminum foil is consumed in excessive amounts over a period of time, potential health concerns may arise, such as: neurodegenerative diseases,
“To minimize any transfer, avoid cooking or storing acidic or salty foods in foil for long periods of time, as this can lead to a metallic taste and pitting on the foil.” jessica gavinA certified food scientist and culinary scientist, explained to the outlet.
Basically, as long as the food isn’t overly salty or acidic, you’re in the clear, experts confirm.
“When baking cookies on a foil-lined tray, very little aluminum is transferred because the food is dry and not in contact with the foil for long periods of time. Gavin suggests it’s also ideal for high-heat tasks like roasting vegetables and meat or cooking bacon.
Despite efforts to avoid consuming aluminum foil, it’s harder than you think – because most people consume it without even realizing it.
The average person in the United States consumes 7 to 9 mg of aluminum through their diet per day, According to the Centers for Disease Control and Prevention,
However, aluminum is usually eliminated from your body. quickly Through urination and defecation.
“The risks from cooking with aluminum foil are low, with only 4% of our aluminum intake coming from items like pots, grilling trays or foil,” Gavin said.
Aluminum can also be found in cosmetics, medicines, antiperspirants, and drinking water.
