Aluminum foil, a kitchen staple used by millions for baking, grilling, and storing food, is now at the center of a growing debate. Concerns about aluminum safety have led experts to question whether this common household item may pose hidden health risks. Often referred to as tin foil, aluminum foil is a go-to choice for various cooking tasks.
Whether roasting vegetables to a caramelized finish or grilling meats to a crisp, aluminum foil helps achieve the desired texture and finish. Foil “conducts heat evenly and keeps it consistent, making cleanup easier by keeping baking sheets clean,” Abbie Gellman, registered dietitian and chef, told The Epoch Times. The amount of aluminum released depends on acidity, salt content, cooking temperature, and exposure time.
“The phenomenon of aluminum leaching from aluminum foil to the food occurs and should arouse attention and concern,” the authors wrote, recommending that aluminum foil be avoided for baking to minimize health risks. In response to these concerns, the International Aluminum Institute told The Epoch Times in an email that most studies show only minimal amounts of aluminum from cookware and foil entering food, with the majority being eliminated by the body. “Very little of the aluminum that we ingest from foods and food contact materials is absorbed by the body,” according to the Institute.
A safe weekly intake of aluminum is 1 milligram per kilogram of body weight, according to current WHO and EFSA guidelines. F.