[Survey of Aluminium Content of Processed Food Using Baking Powder (2015-2016)]

Area of Science:

• Food Science
• Analytical Chemistry
• Public Health

Background:

• Previous studies identified aluminium (Al) in baked goods using baking powder containing aluminium potassium sulfate (Alum).
• Concerns exist regarding aluminium exposure from food sources.

Purpose of the Study:

• To investigate the aluminium content in Japanese confectionery and flour-containing foods.
• To assess potential health risks associated with aluminium intake from these products.

Main Methods:

• Analysis of 123 samples of Japanese confectionery and flour-containing foods for aluminium content.
• Quantification of aluminium using established analytical techniques.
• Comparison of aluminium levels with the provisional tolerable weekly intake (PTWI).

Main Results:

• Aluminium was detected in 41 out of 123 samples, with levels ranging from 0.01 to 0.40 mg/g.
• The detection rate of aluminium in Japanese confectionery and flour-containing foods remained high.
• Four samples exceeded the PTWI for young children (16 kg body weight) with weekly consumption.

Conclusions:

• Japanese confectionery and flour-containing foods are significant sources of dietary aluminium.
• Consumption of certain products may pose a health risk to young children due to exceeding the PTWI.
• Further monitoring and potential regulation of aluminium in food are warranted.