Is Aluminum Foil Dangerous? What You Need to Know Before Cooking with It

Aluminum foil, commonly known as "silver foil," has become one of the most widely used tools in cooking and baking. Despite its advantages, studies show that increased exposure to aluminum may pose health risks, especially when acidic or salty foods are exposed to high temperatures.

A study conducted about a decade ago examined aluminum levels in food that came into contact with foil at various temperatures (180–250°C / 356–482°F). Researchers found that the aluminum concentration in the food exceeded the World Health Organization’s (WHO) recommended weekly intake of 1 mg per kg of body weight. In some cases, meals contained up to 537 mg of aluminum in a single serving- several times higher than the safe limit.

The findings showed that the migration of aluminum ions into food increased significantly when acidic or salty foods were cooked in contact with foil- even when the food was only covered and not in direct contact. A 2006 study also found that aluminum could leach into food at relatively low temperatures and even when in contact with distilled water.

Most aluminum enters the body through the digestive system, though small amounts can reach the bloodstream and accumulate in body tissues. People with kidney problems or children who receive medications containing aluminum have been found to have higher aluminum levels in their bones and brains. Some studies have even suggested a possible link between aluminum exposure and neurological diseases like Alzheimer’s- although a definitive connection has not been proven.

To reduce exposure, it’s best to avoid cooking acidic foods in aluminum foil, especially at high temperatures. Consider using glass or ceramic baking dishes instead. Additionally, adopting a diet rich in antioxidants- such as polyphenol-rich foods like turmeric and red wine- may help the body eliminate residual aluminum.