Al is ubiquitous, as the third most common element of the earth’s crust. The general population is primarily exposed to Al through the consumption of food items, and lesser exposure may occur through ingestion of Al in drinking water and inhalation of urban air. Foods with high Al contents include imitation cheeses, cake mixes, frozen dough, pancake mixes, self-rising flours and pickled vegetables.
Chewing gums may contain a significant amount of Al (up to 4 mg/stick). Food related uses of Al compounds include preservatives, fillers, coloring agents, anti-caking agents, emulsifiers and baking powders; some soy-based infant formulas have added Al. Cooking with aluminum foil or Al cookware may contribute to Al exposure; highly acidic foods increase leaching of Al. Al is present in many over-the-counter medications, such as antacids and buffered aspirin; chronic use of such may be a very significant source of Al exposure. Oral
bioavailability of Al varies depending mainly on the chemical form of the ingested compound, and the concurrent intake of dietary acids that bind Al (e.g. citric acid, ascorbic acid, lactic acid and glycine). Al is present in a number of topically applied consumer products such as antiperspirants and cosmetics. Occupational exposures pertain primarily to absorption of Al-containing dust and fumes that may be
associated with welding, fabrication and metallurgy.
Tissue concentrations of Al increase with age. The brain retains less Al than other tissues (e.g. bone), but the nervous system is the most sensitive target for toxic effects of Al. Some studies have reported that the Al concentration in the bulk brain samples, neurofibrillary tangles and plaques was higher in Alzheimer’s disease subjects than controls, but other studies have found no difference.
Chelation may acutely increase urinary excretion of Al. Hair elemental analysis for assessment of Al exposure has not been documented, and external contamination of hair with Al may be a confounding factor.
Aluminum
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