Aluminum has long been a silent protagonist in kitchens around the world: versatile, economical and lightweight, it is commonly used in the form of tinfoil to line baking trays, protect food, wrap food for storage and even for cooking in oven. Despite its undisputed usefulness, experts urge caution when using foil to cook certain types of food, since, in some circumstances, aluminum could penetrate the food, posing potential health risks.
Cooking with foil is possible, all you need is the necessary precautions
Generally, cooking with aluminum foil is considered safe and suitable for many preparations, especially if the temperature does not exceed 200°C, a temperature that preserves the stability of the aluminum while avoiding significant dispersions in the food. When, however, the temperature is particularly high and the food that the foil comes into contact with contains high concentrations of acids or saltsas in the case of dishes based on tomatoes, citrus fruits, vinegar and marinated foods, the risk of transfer of aluminum particles into food grows considerably. The process can be accelerated by the corrosive nature of acids and salts, which facilitate the release of small amounts of aluminum, to the point that some dishes can take on a metallic aftertaste.
Experts warn that prolonged contact with acidic or salty foods can be harmful to your health, particularly if aluminum is consumed in excess and for a prolonged period.. Even though the organism is generally capable of eliminating ingested aluminum through excretion processes, excessive and constant levels of this substance could prove problematic: some studies have in fact hypothesized a correlation between high exposure to aluminum and the risk of neurodegenerative diseasesalthough this link has not yet been completely clarified and confirmed by the scientific community.
What foods to avoid?
To minimize risks, food safety professionals suggest avoid using foil to cook or store acidic or particularly salty foods. Foods that do not have these characteristics, such as meat, vegetables and baked desserts, can instead be safely cooked on trays lined with foil. Even in these situations, the release of aluminum remains low, since the food tends to remain in contact with the surface for a short time and does not stimulate the release of the metal, as happens with acids.
Another interesting aspect is linked to the fact that aluminum is present in various products of everyday life. In addition to tinfoil, it is found in many commonly used items, from cosmetics and medications to antiperspirants and even drinking water. Consequentially, exposure to aluminum is inevitableand, according to i Centers for Disease Control and Prevention an average person ingests a quantity of 7-9 milligrams daily (the study refers to the population of the United States of America). Fortunately, however, it is estimated that only a small part, around 4% of the total aluminum ingested, comes from the use of tinfoil and other kitchen equipment, a contained percentage which seems to guarantee health safety in most situations in common use.
To answer the initial question
The tinfoil it can be considered a safe tool for cooking, as long as it is used consciously and informed. The choice of foods to wrap or cook with aluminum remains crucial, and experts recommend reserving this technique for non-acidic or salty foods, in order to avoid the risk of contamination. Opt for alternativeslike the baking paper for acidic foods, or the glass and ceramics for conservation, it can represent a valid solution for those who prefer to further limit their intake of aluminium. Even without alarmism, these precautions are part of good food practice, which allows you to exploit the versatility of aluminum in the kitchen without unnecessarily exposing yourself to risks.
