This compilation is an update of the most recent publication that cited primary sources and their references of beverage and food aluminum concentration (Pennington, Aluminum content of foods and diets, 1988). It is provided to those who are interested in the aluminum content of what they drink and eat, how beverage and food preparation and storage affects aluminum content, and as source material for possible future studies. Listed values were obtained from no-charge sources available to the author. Please inform the author of errors and of sources that would add to this compilation. It is the author’s intention to update this compilation periodically.
Robert A. Yokel, PhD
Professor Emeritus, Pharmaceutical Sciences, University of Kentucky
ryokel@uky.edu
Baking Components
Baking Powder and Baking Soda, Robert Yokel
Egg, Robert Yokel
Honey, Robert Yokel
Oils, Fats, and their Products, Robert Yokel
Sugar, Syrup and Molasses, Robert Yokel
Vinegar, Robert Yokel
Yeast, Robert Yokel
Beverages
Drinking Water by Location, Robert Yokel
Energy, Isotonic, Sports, and Nutritional Drinks, Robert Yokel
Soft Drinks, Robert Yokel
Tap vs. Bottled Water, Robert Yokel
Tap vs. Mineral Water, Robert Yokel
Fruits and Fruit Juices
Apple, Robert Yokel
Apple Juice, Robert Yokel
Apricot and Apricot Juice, Robert Yokel
Banana, Robert Yokel
Cherries and Cherry Juices, Robert Yokel
Fruit Juices, No Single Fruit Source Reported, Robert Yokel
Grape, Robert Yokel
Grapefruit and Grapefruit Juice, Robert Yokel
Grape Juice, Robert Yokel
Kiwi and Kiwi Juice, Robert Yokel
Mango and Mango Juice, Robert Yokel
Melons, Robert Yokel
Non-Specific Fruit, Robert Yokel
Orange, Robert Yokel
Orange Juice, Robert Yokel
Other Specific Fruits and their Juices, Robert Yokel
Pineapple, Robert Yokel
Pineapple Juice, Robert Yokel
Plums, Prunes and their Juices, Robert Yokel
Raisins and Sultanas, Robert Yokel
Strawberry and Strawberry Juice, Robert Yokel
Tomato, Robert Yokel
General Standards/Norms
A Table 1: Permissible Al Concentration in Drinking Water Some Jurisdictions, Robert Yokel
B Table 2. Aluminum Concentration of Beverages and Foods Prepared with Different Material Exposures, Robert Yokel
C Table 3: Aluminum from Packaging and Storage, Robert Yokel
D Table 4: Impacts of Utensil Use in Preparation, Robert Yokel
E Table 5. Temperature Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
F Table 6. Time Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
G Table 7. pH Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
H Table 8. Salt Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
I Table 9. Carboxylic Acid Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
J Table 10. Fluoride Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
K Table 11. Sugar Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
L Table 12: Aluminum Utensil Alloy and Manufacturing Process Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
M Table 13: Aluminum Material Age Influence on Aluminum Mobilization into Beverages and Foods, Robert Yokel
N Table 14: Daily Dietary Aluminum Consumption, Robert Yokel
Grains and Grain Products
Baked Goods (Donuts, Muffins, Scones), Robert Yokel
Barley, Robert Yokel
