Abstract
ATTENTION has been directed of late to the effects of, and possibility of poisoning from, aluminium derived from food-containers and cooking utensils. In view of the importance of the subject, the Mellon Institute of Industrial Research, Pittsburg, Pennsyl vania, has instituted a critical search of the scientific literature relating to the chemistry and pharmacology of aluminium, and has now published “A Select Annotated Bibliography on the Hygienic Aspects,of Aluminium and Aluminium Utensils”, giving the scope, with critical notes, of the papers consulted (Bibliographic Series, Bull. No. 3). Dr. Beal, assistant director of Mellon Institute, contributes an introduction in which he concludes that aluminium is not a poisonous metal and does not give rise to any disease, that aluminium utensils are very resistant to corrosion by food-stuffs cooked therein, and that aluminium does not accelerate the destruction of vitamin or other food accessory substances during cooking.
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Aluminium in Food-Stuffs. Nature 131, 432 (1933). https://doi.org/10.1038/131432a0
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DOI: https://doi.org/10.1038/131432a0