Why and when should you avoid using aluminum foil?

In reality, it is better to avoid any contact between aluminum and food.

Heavy metals

Indeed, it is one of the most dangerous heavy metals for our health:National Agency for Food, Environmental and Occupational Health Safety (handles) recalls that the toxic effects of aluminum relate essentially to the central nervous system (encephalopathies, psychomotor disorders) and to bone tissue.

Additionally, aluminum has neurotoxicity can lead to Alzheimer’s disease as well as other neurodegenerative diseases such as Parkinson’s disease.

Toxic particles

Thus, if aluminum foil is used as baking paper, it risks transferring some of its toxic particles to the food since it cannot withstand heat.

This is also the case when wrapping sandwiches or leftover food: aluminum foil could cause the migration of small particles of this metal to the heart of the packaged food, and thus end up in our body.

On the conservation side, aluminum does not support acidity either, so it is wise to limit the use of aluminum foil, indicates European Food Safety Authority : “in the presence of acids and salts, the use of aluminum pans, bowls and foil with products such as applesauce, rhubarb, tomato or herring can increase the concentration of aluminum in the food”.

Route of exposure

Even if there is no health alert, experts advise limiting contact between aluminum and food, which is the main route of exposure. “In addition to its concentration at varying levels in foodstuffs, there is also the contamination of foodstuffs by contact. Indeed, aluminum can get into food from pans, kitchen utensils or packaging and the risk of contamination would be even more evident in the presence of acids or salt which would increase the concentration of aluminum. in food,” writes the Senate.