Gupta Yogendra Kumar, Meenu Meenakshi, Peshin Sharda Shah
Department of Pharmacology, All India Institute of Medical Sciences, Ansari Nagar, New Delhi 110029, India.
Natl Med J India. 2019 Jan-Feb;32(1):38-40. doi: 10.4103/0970-258X.272116.
Aluminium utensils are ubiquitous in Indian households and other developing countries. Concerns have recently been raised on the pathological effects of aluminium on the human body, due to its leaching from utensils with long-term use, which has been associated with certain clinical conditions such as anaemia, dementia and osteo-malacia. While some studies suggest that cooking in utensils or aluminium foils is safe, others suggest that it may lead to toxic levels of aluminium in the body. However, studies have shown that leaching of aluminium from cooking utensils depends on many factors such as pH, temperature and cooking medium. In healthy controls, 0.01 %-1 % of orally ingested aluminium is absorbed from the gastrointestinal tract and is eliminated by the kidney. Although the metal has a tendency to accumulate in tissues and may result in their dysfunction, the literature suggests that the apprehension is more apt in patients with chronic renal insufficiency. This article offers solutions to mitigate the risk of aluminium toxicity.
铝制餐具在印度家庭和其他发展中国家随处可见。最近，人们对铝长期从餐具中渗出对人体产生的病理影响表示担忧，这与某些临床病症有关，如贫血、痴呆和骨软化症。虽然一些研究表明用铝制餐具或铝箔烹饪是安全的，但另一些研究则表明这可能会导致体内铝含量达到有毒水平。然而，研究表明，铝从烹饪器具中的渗出取决于许多因素，如pH值、温度和烹饪介质。在健康对照组中，口服摄入的铝有0.01%-1%从胃肠道吸收并由肾脏排出。尽管这种金属有在组织中蓄积并可能导致其功能障碍的倾向，但文献表明，这种担忧在慢性肾功能不全患者中更为常见。本文提供了降低铝中毒风险的解决方案。
