Aluminium content of beers

̆eruga, M. S; Grgić, Jerica; Grgić, Zdravko; ̆eruga, Bernarda S

doi:10.1007/s002170050067

Cited by 13 publications

(14 citation statements)

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“…Aluminium concentrations found in the beers under study are given in Table 2. As could be expected, since we analysed free aluminium, the detected amount of aluminium was lower than that reported by previous authors (Ivusic, Gjeldum, Nemet, Gracin, & Maric, 2006;López, Cabrera, Lorenzo, & López, 1998;Seruga, Grgic, Grgic, & Seruga, 1997) (Table 3).…”

Section: Resultscontrasting

confidence: 75%

“…Vacuum evaporation consists in submitting a product with a varying water content to temperatures close to the boiling-point of Seruga, Grgic, Grgic and Seruga, 1997. b Ivusic, Gjeldum, Nemet, Gracin andMaric, 2006. c López, Cabrera, Lorenzo andLópez, 1998. the liquid to be evaporated. The boiling-point of ethanol is 78.4°C at atmospheric pressure and it changes if the pressure conditions are modified.…”

Section: Resultsmentioning

confidence: 99%

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Aluminium content in beers and silicon sequestering effects

Blanco

Sancho

Caballero

2010

Food Research International

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Section: Resultscontrasting

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Aluminium content in beers and silicon sequestering effects

Blanco

Sancho

Caballero

2010

Food Research International

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“…The values determined every month by these authors show, however, comparably low aluminium concentrations between 0.04 mg l -1 and 0.8 mg l -1 after 12 months at the maximum. Seruga et al [33] established that after expiration date canned beers contained more aluminium than bottled beers. Aluminium concentrations of canned beers and of bottled beers were, however, determined to be less than 1 mg l -1 .…”

Section: Malt Beer Mixed Beverages Containing Beermentioning

confidence: 99%

“…These authors also determined that the aluminium contents of plant derived foods were more significant and that processed foods contained more aluminium than the primary products [29]. Consequently, food was considered to be increasingly contaminated by aluminium packaging [30][31][32][33].…”

Section: Introduction and Objectivementioning

confidence: 99%

Aluminium content of selected foods and food products

Taschan²,

2011

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For many years aluminium was not considered harmful to human health because of its relatively low bioavailability. In 1965, however, animal experiments suggested a possible connection between aluminium and Alzheimer's disease. Oral intake of foodstuffs would appear to be the most important source of aluminium. Consequently, the joint FAO/WHO Expert Committee on Food Additives reduced the provisional tolerable weekly intake value for aluminium from 7 mg kg -1 body weight/week to 1 mg kg -1 body weight/week. Analysis of aluminium content of a number of foods and food products was therefore undertaken in order to evaluate the nutritional intake of aluminium. A total of 1,431 samples were analysed within the scope of this study. The data obtained allow a preliminary but current depiction of the aluminium content of selected non-animal foods, food products and beverages.

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“…[26, 107,117,118] Regular consumption of canned food and drinks should be avoided; long term storage of canned products should be avoided; canned products should be stored at low temperatures either at home or at storehouses of producers, distributers and selling points.…”

Section: Precautionary Practice Referencesmentioning

confidence: 99%

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

2016

J Nutr Health

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Chronic diseases such as cancer, neurodegenerative disorders, cardiovascular and autoimmune diseases have been related with food chemical hazards intake. Therefore, great concern of food manufacturers and authorities is to ensure food safety and quality and minimize exposure to relevant risks. Nevertheless, the latter cannot be totally eliminated, when by employing erroneous treatments extra risks are added. Public awareness and relevant knowledge among food professionals and food handlers is lacking, even on countries that possess advanced food safety systems and strict food legislation. Besides, financial difficulty reinforces people to utilize low quality food and houseware increasing the health related hazards. Regarding the severity for global health and damage costs, the need for information on precautionary practices that will reduce chemical hazards dietary intake is imperative. In the present review certain practices such as thermal processing, washing or appropriate handling of the raw material are listed to educate anyone related with the food sector how to minimize heavy metals, acrylamide, pesticides residues, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons intake and promote health. The introduced simple practices can be applied except for home kitchens, also in quality systems of professional kitchens, warehouses and food industries.

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Aluminium content of beers

Cited by 13 publications

References 1 publication

Aluminium content in beers and silicon sequestering effects

Aluminium content in beers and silicon sequestering effects

Aluminium content of selected foods and food products

Preventive Practices from Field and Shelf to Fork to Minimize Chemical Hazards Dietary Intake

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