Effect of Aluminum Content on Food Wrapped in Aluminum Foil

Chemistry Department at College of Education / Al-Iraqia University, organized a workshop on the effect of aluminum content on food wrapped in aluminum foil.

The workshop, presented by a lecturer in the Department, Mr. Muhammad Ali Hussein Mahmoud, aimed to reduce and move away from using aluminum particles with some acids or food additives, or even the use of cooking oil with aluminum particles.

The workshop included several topics, avoiding use of aluminum leaves in cooking wrapped in aluminum particles, which gradually harms human health as it is one of the factors causing vitamin D3 and B12 deficiency. It constitutes a negative effect when used repeatedly, as it is not affected once or twice, the effect of excessive use leads to aluminum deposits in certain areas at the body and leads to neuropathy and some cancer diseases, and avoid using it, especially when using some flavorings or acids used in cooking, such as tartaric acid and acetic acid.