Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Aluminium leaching and fluoride.

G H Moody1, J C Southam, S A Buchan

  • 1Department of Oral Medicine and Oral Pathology, University of Edinburgh.

British Dental Journal
|July 21, 1990
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

The Great Medical Association of the Southwest to Meet Next Month in San Antonio: Letter from Dr. Moody, Chairman of Committee of Arrangements.

Texas medical journal (Austin, Tex.)·2023
Same author

The arsenic content of bottled mineral waters.

Environmental geochemistry and health·2013
Same author

Urinary arsenic concentrations and speciation in Cornwall residents.

Environmental geochemistry and health·2013
Same author

Urinary arsenic speciation and the assessment of UK dietary, environmental and occupational exposures to arsenic.

Environmental geochemistry and health·2013
Same author

The perturbation of historical pollution records in aquatic sediments.

Environmental geochemistry and health·2013
Same author

Metal mining activity and the historical record in Loch Tay sediments: a preliminary assessment.

Environmental geochemistry and health·2013

Fluoride ions slightly increase aluminium leaching from cooking pots, but pH levels have a much larger impact on dietary aluminium exposure from cookware. This finding is crucial for understanding aluminium intake.

Area of Science:

  • Food science and technology
  • Environmental chemistry
  • Public health nutrition

Background:

  • Aluminium leaching from cookware contributes to dietary aluminium intake.
  • Existing literature presents conflicting data on the influence of fluoride ions on this leaching process.

Purpose of the Study:

  • To investigate the effect of varying fluoride ion concentrations on aluminium leaching from cooking utensils.
  • To compare the impact of fluoride ions versus pH on aluminium leaching in culinary contexts.

Main Methods:

  • Experimental analysis of aluminium leaching under different fluoride ion concentrations (1 mg/L and 20 mg/L).
  • Assessment of leaching in conditions relevant to typical cooking scenarios.
  • Comparative analysis of fluoride's effect against pH-induced leaching.

Related Experiment Videos

Main Results:

  • A minor increase (approx. 5%) in aluminium leaching was observed at 1 mg/L fluoride.
  • Significantly higher leaching occurred at 20 mg/L fluoride, a concentration not typically found in cooking.
  • The impact of fluoride on aluminium leaching at relevant concentrations is minimal compared to pH effects.

Conclusions:

  • Fluoride ions have a limited effect on aluminium leaching from cookware at concentrations encountered during cooking.
  • pH is a more significant factor influencing aluminium leaching than fluoride ions in culinary situations.
  • Understanding these factors is key to managing dietary aluminium exposure from cookware.