Safety of aluminium from dietary intake ‐ Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC)

Following a request from the Commission, the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials (AFC) was asked to provide a scientific opinion on the safety of aluminium from all sources of dietary intake.In the event the estimated exposure for a particular sub-group(s) is found to exceed the Provisional Tolerable Weekly Intake, a detailed breakdown by exposure source should be provided.Aluminium occurs naturally in the environment and is also released due to anthropogenic activities such as mining and industrial uses, in the production of aluminium metal and other aluminium compounds.A variety of aluminium compounds are produced and used for different purposes, such as in water treatment, papermaking, fire retardant, fillers, food additives, colours and pharmaceuticals.Aluminium metal, mainly in the form of alloys with other metals, has many uses including in consumer appliances, food packaging and cookware.The major route of exposure to aluminium for the general population is through food.Aluminium in drinking water represents another, minor, source of exposure.Additional exposures may arise from the use of aluminium compounds in pharmaceuticals and consumer products.Most unprocessed foods typically contain less than 5 mg aluminium/kg.Higher concentrations (mean levels 5 to 10 mg/kg) were often found in breads, cakes and pastries (with biscuits having the highest levels), some vegetables (with mushrooms, spinach, radish, swiss card, 1 For citation purposes: Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Food Contact Materials on a request from European Commission on Safety of aluminium from dietary intake.The EFSA Journal (2008) 754, 1-34 Opinion on safety of aluminium from dietary intake The EFSA Journal (2008) 754, 4-34aluminium content of a particular food, such as the amount inherently present, the contributions from use of food additives, and the amounts released to the food during processing and storage from aluminium-containing foils, containers, or utensils.Thus a detailed breakdown by exposure source is not possible.