COMPARATIVE STUDY ON ALUMINUM MIGRATION FROM FOOD-CONTACT MATERIALS DURING THE PREPARATION OF MOI-MOI AND FISH DELICACIES.
DOI:
https://doi.org/10.61841/m9bw1j38Keywords:
Aluminum migration, Food-contact materials, Aluminum cookware, Aluminum foil, Repurposed aluminum roofing sheet, Moi-moi, Fish preparation, Food safetyAbstract
Aluminum-containing food-contact materials may contribute to dietary aluminum intake via migration during food preparation. This study quantified and compared the aluminum concentration in moi-moi and fish prepared using conventional and alternative food-contact materials, focusing on aluminum cookware, aluminum foil, repurposed aluminum roofing sheets, stainless steel, and plant-leaf wrapping. Moi-moi was prepared using plant leaves, stainless steel, an uncoated aluminum pot/pan, aluminum foil, or a repurposed aluminum roofing-sheet container, and fish was oven-baked or roasted with or without double-layer aluminum foil. Three independent replicates were made for each condition, and aluminum contents were measured by atomic absorption spectrophotometry after nitric acid digestion. Calibration, blanks, replicate measurements, certified reference material, and spike-recovery evaluation were all used to ensure analytical quality. Aluminum levels were lowest in non-aluminum-contact preparations. The moi-moi concentrations were 0.00 ± 0.00, 0.03 ± 0.05, 1.07 ± 2.10, 0.70 ± 0.17, and 1.57 ± 0.23 × 10⁻² mg/kg for plant leaf, stainless steel, aluminum pot/pan, aluminum foil, and repurposed roofing sheet. Concentrations were 0.00 ± 0.00 and
1.53 ± 0.47 × 10⁻² mg/kg for baked fish without and with foil, respectively, and 0.03 ± 0.06 and 1.90 ± 0.78 × 10⁻² mg/kg for roasted fish. Aluminum-contact preparations contained considerably more aluminum than non-aluminum-contact preparations (p < 0.001). These findings show quantifiable aluminum transfer during food preparation, highlighting repurposed aluminum roofing sheets and aluminum foil as key food-contact materials that warrant precautionary use and require further food-safety testing.
References
Schäfer, U., & Seifert, M. (2006). Oral intake of aluminum from foodstuffs, food additives, food packaging, cookware and pharmaceutical preparations with respect to dietary regulations. Trace Elements & Electrolytes, 23(3), 150.
Stahl, T., Falk, S., Rohrbeck, A., Georgii, S., Herzog, C., Wiegand, A., et al. (2017). 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, 29(1), 19.
Soni, M. G., White, S. M., Flamm, W. G., & Burdock, G. A. (2001). Safety evaluation of dietary aluminum. Regulatory Toxicology and Pharmacology, 33(1), 66–79.
Niu, Q. (2023). Overview of the relationship between aluminum exposure and human health. In Neurotoxicity of Aluminum (pp. 1–32).
Yokel, R. A. (2025). Aluminum in beverages and foods: A comprehensive compilation of regulations; concentrations in raw, prepared, and stored beverages and foods; and intake. Comprehensive Reviews in Food Science and Food Safety, 24(3), e70175.
Behra, P., Bhadauria, M., & Nirala, S. K. (2025). Aluminum toxicity: a comprehensive narrative review. Toxicology Research, 14(6), tfaf167.
Stahl, T., Falk, S., Taschan, H., Boschek, B., & Brunn, H. (2018). Evaluation of human exposure to aluminum from food and food contact materials. European Food Research and Technology, 244(12), 2077–2084.
Al Zubaidy, E. A., Mohammad, F. S., & Bassioni, G. (2011). Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation. International Journal of Electrochemical Science, 6(12), 6424–6441.
Al Juhaiman, L. A. (2012). Estimating aluminum leaching from aluminum cookware in different vegetable extracts. International Journal of Electrochemical Science, 7(8), 7283–7294.
Mohammad, F. S., Al Zubaidy, E. A. H., & Bassioni, G. (2011). Effect of aluminum leaching process of cooking wares on food. International Journal of Electrochemical Science, 6(1), 222–230.
Ammar, H. R., Saleh, S. M., Sivasankaran, S., Albadri, A. E., & Al-Mufadi, F. A. (2023). Investigation of element migration from aluminum cooking pots using ICP-MS. Applied Sciences, 13(24), 13119.
Ali Sultan, S. A., Ahmed Khan, F., Wahab, A., Fatima, B., Khalid, H., Bahader, A., et al. (2023). Assessing leaching of potentially hazardous elements from cookware during cooking: a serious public health concern. Toxics, 11(7), 640.
Sianturi, M., Gultom, F. L., Faradiba, F., Heumasse, P. V., & Febriza, F. (2020). Study of elements released from various cooking utensil after heating on cooking utensil of aluminum, stainless steel, titanium-coated stainless steel and Teflon and their potential health hazards. International Journal of Progressive Sciences and Technologies, 23(1), 459–467.
Uymaz, H. G., İnce, N., & Akanyeti, İ. (2025). Heavy metal transitions from cooking utensils to different solutions. International Journal of Environmental Health Research, 35(8), 2216–2226.
Weidenhamer, J. D., Chasant, M., & Gottesfeld, P. (2023). Metal exposures from source materials for artisanal aluminum cookware. International Journal of Environmental Health Research, 33(4), 374–385.
Weidenhamer, J. D., Fitzpatrick, M. P., Biro, A. M., Kobunski, P. A., Hudson, M. R., Corbin, R. W., & Gottesfeld, P. (2017). Metal exposures from aluminum cookware: an unrecognized public health risk in developing countries. Science of the Total Environment, 579, 805–813.
Street, R. A., Mathee, A., Tanda, S., Hauzenberger, C., Naidoo, S., & Goessler, W. (2020). Recycling of scrap metal into artisanal cookware in the informal sector: A public health threat from multi metal exposure in South Africa. Science of the Total Environment, 699, 134324.
Abdulrasheed, Z. A., Adie, G. U., & Iniaghe, P. O. (2026). Preliminary assessment of toxic metals in cookware, moulding materials and soils from manufacturing sites in southwest Nigeria, with evaluation of cookware leaching potential. BMC Chemistry, 20(1), 23.
Fermo, P., Soddu, G., Miani, A., & Comite, V. (2020). Quantification of the aluminum content leached into foods baked using aluminum foil. International Journal of Environmental Research and Public Health, 17(22), 8357.
Mol, S., & Ulusoy, S. (2020). The effect of cooking conditions on aluminum concentrations of seafood, cooked in aluminum foil. Journal of Aquatic Food Product Technology, 29(2), 186–193.
Ewangulu, O. E., Zaruwa, M. Z., Bamidele, T. O., Chibuzor, C. N., & Ogunnodi, O. C. (2026). Systematic Review of Quantification of the Aluminum Content Leached into Fish Processed Using Aluminum Foil. African Journal of Advances in Science and Technology Research, 22(1), 11–21.
Alabi, O. A., Apata, S. A., Adeoluwa, Y. M., & Sorungbe, A. A. (2020). Effect of the duration of use of aluminum cookware on its metal leachability and cytogenotoxicity in Allium cepa assay. Protoplasma, 257(6), 1607–1613.
Alabi, O. A., Unuigboje, M. A., Olagoke, D. O., & Adeoluwa, Y. M. (2021). Toxicity associated with long term use of aluminum cookware in mice: a systemic, genetic and reproductive perspective. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 861, 503296.
Binkadem, M. S., Akhdhar, A., Abd El-Hady, D., Alowaifeer, A. M., Almutairi, M. A., Alnabati, K. K., et al. (2025). Release of elements from disposable aluminum cookware during conventional cooking with water. Current Analytical Chemistry, 21(4), 288–297.
Schäfer, U., & Seifert, M. (2006). Oral intake of aluminum from foodstuffs, food additives, food packaging, cookware and pharmaceutical preparations with respect to dietary regulations. Trace Elements & Electrolytes, 23(3), 150.
Stahl, T., Falk, S., Rohrbeck, A., Georgii, S., Herzog, C., Wiegand, A., et al. (2017). 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, 29(1), 19.
Soni, M. G., White, S. M., Flamm, W. G., & Burdock, G. A. (2001). Safety evaluation of dietary aluminum. Regulatory Toxicology and Pharmacology, 33(1), 66–79.
Niu, Q. (2023). Overview of the relationship between aluminum exposure and human health. In Neurotoxicity of Aluminum (pp. 1–32).
Yokel, R. A. (2025). Aluminum in beverages and foods: A comprehensive compilation of regulations; concentrations in raw, prepared, and stored beverages and foods; and intake. Comprehensive Reviews in Food Science and Food Safety, 24(3), e70175.
Behra, P., Bhadauria, M., & Nirala, S. K. (2025). Aluminum toxicity: a comprehensive narrative review. Toxicology Research, 14(6), tfaf167.
Stahl, T., Falk, S., Taschan, H., Boschek, B., & Brunn, H. (2018). Evaluation of human exposure to aluminum from food and food contact materials. European Food Research and Technology, 244(12), 2077–2084.
Al Zubaidy, E. A., Mohammad, F. S., & Bassioni, G. (2011). Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation. International Journal of Electrochemical Science, 6(12), 6424–6441.
Al Juhaiman, L. A. (2012). Estimating aluminum leaching from aluminum cookware in different vegetable extracts. International Journal of Electrochemical Science, 7(8), 7283–7294.
Mohammad, F. S., Al Zubaidy, E. A. H., & Bassioni, G. (2011). Effect of aluminum leaching process of cooking wares on food. International Journal of Electrochemical Science, 6(1), 222–230.
Ammar, H. R., Saleh, S. M., Sivasankaran, S., Albadri, A. E., & Al-Mufadi, F. A. (2023). Investigation of element migration from aluminum cooking pots using ICP-MS. Applied Sciences, 13(24), 13119.
Ali Sultan, S. A., Ahmed Khan, F., Wahab, A., Fatima, B., Khalid, H., Bahader, A., et al. (2023). Assessing leaching of potentially hazardous elements from cookware during cooking: a serious public health concern. Toxics, 11(7), 640.
Sianturi, M., Gultom, F. L., Faradiba, F., Heumasse, P. V., & Febriza, F. (2020). Study of elements released from various cooking utensil after heating on cooking utensil of aluminum, stainless steel, titanium-coated stainless steel and Teflon and their potential health hazards. International Journal of Progressive Sciences and Technologies, 23(1), 459–467.
Uymaz, H. G., İnce, N., & Akanyeti, İ. (2025). Heavy metal transitions from cooking utensils to different solutions. International Journal of Environmental Health Research, 35(8), 2216–2226.
Weidenhamer, J. D., Chasant, M., & Gottesfeld, P. (2023). Metal exposures from source materials for artisanal aluminum cookware. International Journal of Environmental Health Research, 33(4), 374–385.
Weidenhamer, J. D., Fitzpatrick, M. P., Biro, A. M., Kobunski, P. A., Hudson, M. R., Corbin, R. W., & Gottesfeld, P. (2017). Metal exposures from aluminum cookware: an unrecognized public health risk in developing countries. Science of the Total Environment, 579, 805–813.
Street, R. A., Mathee, A., Tanda, S., Hauzenberger, C., Naidoo, S., & Goessler, W. (2020). Recycling of scrap metal into artisanal cookware in the informal sector: A public health threat from multi metal exposure in South Africa. Science of the Total Environment, 699, 134324.
Abdulrasheed, Z. A., Adie, G. U., & Iniaghe, P. O. (2026). Preliminary assessment of toxic metals in cookware, moulding materials and soils from manufacturing sites in southwest Nigeria, with evaluation of cookware leaching potential. BMC Chemistry, 20(1), 23.
Fermo, P., Soddu, G., Miani, A., & Comite, V. (2020). Quantification of the aluminum content leached into foods baked using aluminum foil. International Journal of Environmental Research and Public Health, 17(22), 8357.
Mol, S., & Ulusoy, S. (2020). The effect of cooking conditions on aluminum concentrations of seafood, cooked in aluminum foil. Journal of Aquatic Food Product Technology, 29(2), 186–193.
Ewangulu, O. E., Zaruwa, M. Z., Bamidele, T. O., Chibuzor, C. N., & Ogunnodi, O. C. (2026). Systematic Review of Quantification of the Aluminum Content Leached into Fish Processed Using Aluminum Foil. African Journal of Advances in Science and Technology Research, 22(1), 11–21.
Alabi, O. A., Apata, S. A., Adeoluwa, Y. M., & Sorungbe, A. A. (2020). Effect of the duration of use of aluminum cookware on its metal leachability and cytogenotoxicity in Allium cepa assay. Protoplasma, 257(6), 1607–1613.
Alabi, O. A., Unuigboje, M. A., Olagoke, D. O., & Adeoluwa, Y. M. (2021). Toxicity associated with long term use of aluminum cookware in mice: a systemic, genetic and reproductive perspective. Mutation Research/Genetic Toxicology and Environmental Mutagenesis, 861, 503296.
Binkadem, M. S., Akhdhar, A., Abd El-Hady, D., Alowaifeer, A. M., Almutairi, M. A., Alnabati, K. K., et al. (2025). Release of elements from disposable aluminum cookware during conventional cooking with water. Current Analytical Chemistry, 21(4), 288–297.
Downloads
Published
Data Availability Statement
We have not made our research data available
Issue
Section
License
Copyright (c) 2026 Stephen Suru, Ifeanyi Chinaza Anene, Ifeoma Priscilia Ezeugwunne, Ikedichukwu Chibueze Ejiogu, Chidiebere Emmanuel Ugwu (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
