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Table 3 Aluminum in foodstuffs (mg/kg or mg/L).

From: Migration of aluminum from food contact materials to food—a health risk for consumers? Part I of III: exposure to aluminum, release of aluminum, tolerable weekly intake (TWI), toxicological effects of aluminum, study design, and methods

Product n Minimuma Maximumb Mean valuec Median valued
Dates 18 1.23 6.72 3.39 2.57
Pine nuts 9 12.0 38.6 26.1 23.8
Wheat 65 1 19 4 3
Baking mixes 37 1 737 51 6
Bread 107 1 14 3 2
Spelt 28 <BG 3.0 0.63 0.37
Loaf-shaped yeast fruit cakes 60 3 22 10 9
Fine pastries in aluminum trays 38 1 537 19 3
Salt pretzels and similar savory biscuits 185 2 218 13 4
Pasta 24 1 76 10 4
Herbal-teas 12 14 67 40 45
Cocoa powder 37 80 312 165 160
Chocolate 84 6 150 48 39
Confectioneries 115 1 184 17 8
Malt 50 1 12 7 7
Evaporated milk 49 0.08 0.66 0.290 0.205
Soft cheese 13 0.3 5.39 1.68 1.37
Harz cheese 22 0.15 0.78 0.400 0.438
Milk curd 53 0.03 1.73 0.224 0.109
Beer and mixed drinks containing beer, draught beer 237 0.4 4.2 0.5 0.4
Fruit juice and fruit juice drinks 59 0.4 47 3 1
Wine and fruit wine 65 0.4 15 2 1
Mineral water, spring water and table water 171 0.1 0.07 0.01 0.006
Ready-cooked meals in aluminum trays 31 1 13 3 1
Soups 16 1 15 5 3
Pork (canned) 8 0.76 1.35 1.23 1.08
Beef (canned) 6 0.52 1.1 0.634 0.669
Game 149 <BG 1.1 0.110 0.025
Herring (canned) 32 0.16 5.99 1.99 1.60
Crustaceans 45 0.07 40.0 4.47 2.54
  1. n number of samples tested
  2. aMinimum: lowest values measured in the sample series
  3. bMaximum: highest values measured in the sample series
  4. cMean value: arithmetic means of all samples
  5. dMedian value: median of all samples