We won’t get foiled again.
Americans think nothing of using aluminum foil to prepare breakfast, lunch and dinner — but there are some risks involved, according to food safety experts.
While the commonly-used pan liner is generally safe for use at temperatures up to 400 degrees Fahrenheit, anymore than that could cause problems, the pros warn.
“High temperatures, especially with acidic foods like tomatoes, citrus or vinegar, may cause aluminum to leach into food,” Darin Detwiler, chair of the National Environmental Health Association’s Food Safety Program, told HuffPost.
In most cases, it’s small doses, but when an excessive amount of aluminum foil is consumed over some time, potential health concerns can arise, such as neurodegenerative diseases.
“To minimize any transfer, avoid cooking or storing acidic or salty foods in foil for long periods, as this can cause a metallic taste and pitting on the foil,” Jessica Gavin, a certified food scientist and culinary scientist, explained to the outlet.
Basically, as long as the food isn’t overly salty or acidic, you’re in the clear, experts confirm.
“When baking cookies on a foil-lined tray, very little aluminum transfers because the food is dry and doesn’t stay in contact with the foil for long. It’s also ideal for high-heat tasks like roasting vegetables and meats or baking bacon,” Gavin suggested.
Even with efforts to avoid ingesting aluminum foil, it’s harder than you think — because most people consume it without realizing it.
The average person in the United States ingests between 7 and 9 milligrams of aluminum each day through their food, according to the Centers for Disease Control and Prevention.
However, the aluminum typically leaves your body quickly through urination and defecation.
“The risk from cooking with aluminum foil is low, with only about 4% of our aluminum intake coming from items like utensils, grilling trays or foil,” Gavin added.
Aluminum can also be found in cosmetics, medications, antiperspirants and drinking water.
