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

Environmental Sciences Europe

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

Product	n	Minimum^a	Maximum^b	Mean value^c	Median value^d
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