The effects of fluoride on the leaching of aluminium saucepans during cooking

Abstract

The factors affecting the leaching of aluminium from saucepans have been examined. Less than 0.5 mg/kg of aluminium was dissolved in boiling distilled water. Higher levels of up to 80 mg/kg were leached by boiling citric acid solution at pH 2.3 and an order of magnitude variation between different saucepans was observed. Under carefully controlled conditions it was apparent that 1 mg/kg of fluoride enhanced aluminium dissolution by 2–3 mg/kg. This effect was only observed on boiling with citric acid solution and was not detectable when acidic foodstuffs, such as rhubarb and tomatoes were cooked.