Abstract
STATEMENTS appear from time to time in-ij criminating the use of aluminium cooking utensils as dangerous to health, the small amounts of the metal that are dissolved by the food being considered responsible for the occurrence of various human ailments. As often as such allegations have been made they have been denied, and the question is not yet settled. There is no doubt that the ingestion of relatively large amounts of aluminium produces toxic symptoms, but it is not so simple to prove the toxicity to human beings of the minute amounts which are non-toxic to animals. In any event, knowledge of the amounts of the metal likely to be met with in cooked foods and of the amounts producing symptoms in animals is a prerequisite to a discussion on the subject. Such information is provided in a recent review by Monier-Williams.
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Aluminium in Food. Nature 136, 961–962 (1935). https://doi.org/10.1038/136961b0
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DOI: https://doi.org/10.1038/136961b0