NUTRITIONIST EXPLAINS UNDER WHAT CONDITIONS BAKING IN FOIL CAN BE DANGEROUS

Lately, there have been debates about whether aluminum foil is harmful to the body when used to cook or bake food.

This question is addressed by RBC-Ukraine with reference to a post on Instagram by Ukrainian nutritionist Snizhana Voroshylova.

Is foil harmful

The World Health Organization (WHO) considers the intake of aluminum to be safe at less than 2 mg/kg per week. For a person weighing 60 kg, this is less than 120 mg/week or less than 17 mg/day.

Excessive intake of aluminum from food concerns scientists because the metal is poorly excreted and can harm the nervous, muscular, and hematopoietic systems. Several connections are still being investigated (with Alzheimer's disease, Parkinson's disease, breast cancer).

Facts about foil

The leaching of aluminum occurs upon contact with food, especially when heated (temperature is more critical than duration) and at pH values below 4/higher than 8.5. Therefore, marinated products and foods baked in foil are at the top of aluminum contamination.

By the way, raw fish, meat, and eggs themselves contain Al < 1 mg/kg, and vegetables and fruits

2023-12-22T12:55:54Z dg43tfdfdgfd