Cooking Food in Aluminium Containers Increases the Risk of Alzheimer's Disease: Research

Cooking food in aluminum kadhais, particularly deep frying, might result in the ingestion of a huge amount of small metal particles. Along with Alzheimer's, this can lead also to osteoporosis, renal failure, and a variety of other health conditions.

Researchers from MSU's department of foods and nutrition have discovered a link between aluminum cookware and Alzheimer's disease, a neurological ailment that causes the brain to atrophy and brain cells to die.

The study was carried out to investigate the influence of using aluminum vessels in various sorts of cooking processes by adults aged 60 and above (living in urban Vadodara) and its relationship with Alzheimer's disease. The study included 90 patients, 30 from each group with mild, moderate, and severe Alzheimer's disease.

When food is deep-fried in aluminum containers or continually stirred, the aluminum content of the vessels begins to melt at high temperatures. These small particles then combine with the food we subsequently consume, causing harm to our digestive tract and brain.

The researchers also discovered that people who often use aluminum pots for frying, roasting, sautéing, and boiling have a greater risk of Alzheimer's than those who use aluminum foil for wrapping food or baking.

As per Agency for Toxic Substances and Disease Registry (ATSDR) in the United States, humans absorb 0.01 to 5% of aluminum. As a result, even if you consume aluminum, the bulk of it will not enter your bloodstream.

It is advisable not to jeopardize your health. Researchers advised against using aluminum cookware and instead choose stainless steel or oven-safe glass cookware. 

Iron kadhais and woks are also good options because they are not covered with any synthetic or hazardous elements. In addition, unlike aluminum use, they boost the iron content in meals, which is healthy and good.