The effects of food additives on leaching of aluminium, cadmium, chromium and lead from aluminium pot (locally and industrially made)

Nigeria and other emerging nations’ households are rife with aluminum kitchenware. Aluminum’s pathological effects on the human body have recently come under scrutiny because it can leach off utensils over time and has been linked to several clinical problems, including anemia, dementia, and osteomalacia. While some studies support the safety of using aluminum foil or cooking utensils, others contend that doing so may result in dangerous quantities of aluminum in the body. However, research has revealed that the amount of aluminum that leaches from cooking utensils depends on a variety of variables, including pH, temperature, and the kind of cooking. Orally consumed aluminum in healthy controls is absorbed from the GI tract and excreted by the kidney at a rate of 0.1%–1%. Despite the metal's propensity, the metal tends to accumulate in tissues and may cause them to become dysfunctional, the literature indicates that people with chronic renal insufficiency are more likely to experience this concern. This study reveals the potential effect of Al, and some heavy metals leaching from Al utensils with the aid of some selected additives.