The primary objective was to determine the aluminium (Al) content of selected foods and food products in the USA which contain Al as an approved food additive. Intake of Al from the labeled serving size of each food product was calculated. The samples were acid or base digested and analysed for Al using electrothermal atomic absorption spectrometry. Quality control (QC) samples, with matrices matching the samples, were generated and used to verify the Al determinations. Food product Al content ranged from < 1–27,000 mg kg−1. Cheese in a serving of frozen pizzas had up to 14 mg of Al, from basic sodium aluminium phosphate; whereas the same amount of cheese in a ready-to-eat restaurant pizza provided 0.03–0.09 mg. Many single serving packets of non-dairy creamer had ∼50–600 mg Al kg−1 as sodium aluminosilicate, providing up to 1.5 mg Al per serving. Many single serving packets of salt also had sodium aluminosilicate as an additive, but the Al content was less than in single-serving non-dairy creamer packets. Acidic sodium aluminium phosphate was present in many food products, pancakes and waffles. Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes provided the most Al of the foods tested; up to 180 mg/serving. Many products provide a significant amount of Al compared to the typical intake of 3–12 mg/day reported from dietary Al studies conducted in many countries.

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Published in Food Additives & Contaminants, v. 22, issue 3.

This is an Accepted Manuscript version of the following article, accepted for publication in Food Additives & Contaminants.

Saiyed, S. M., & Yokel, R. A. (2005). Aluminium content of some foods and food products in the USA, with aluminium food additives. Food Additives and Contaminants, 22(3), 234-244. https://doi.org/10.1080/02652030500073584

It is deposited under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (https://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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We thank the Federal Work Study Program for partial support of S. M. Saiyed during the conduct of this study.