Aluminum pans have rarely been used by households, but aluminum in the crowd is still more severe. According to the latest food safety risk assessment results, 32.5% of all individuals in China have dietary aluminum intake exceeding the safety intake per person per week. So where does the excess aluminum come from? How to avoid excessive aluminum in life?

Experts said that the problem lies with the surface products, and the “contribution rate” of the dietary aluminum intake of the entire population to flours, cakes, fritters, egg rolls, and crisp foods reached 44%. Hao Fengtong, chief physician of Chaoyang Hospital’s Occupational Disease Prevention and Control Center, pointed out that this is mainly due to the use of an alum-containing bulking agent in the processing of flour-based foods. Alum is the culprit in causing aluminum to exceed the standard. The most important aluminum intake for children comes from puffed foods. , but also because it added a lot of alum.

Aluminum is a metal element that is chronically poisoned and does not cause acute poisoning. It accumulates to a certain amount and only after a certain period of time appears symptoms. The WHO recommends that the per person per week safe intake of aluminum is 2 milligrams per kilogram of body weight. Excessive intake will damage the central nervous system, especially affecting the occurrence of Alzheimer's disease. It will also cause infants and young children to Impaired nerve development leads to mental retardation.

Fan Zhihong, associate professor of nutrition and food safety at the Food College of China Agricultural University, said that it is possible to reduce the intake of aluminum from some details. Do not eat or eat fritters, oil cakes, twists, dumplings, shrimp slices and other textures are all fluffy or crisp fried foods. The nutritional value of these foods is already very low. Apart from aluminum, there are also many other security risks.

At the same time, use steamed buns and cakes made with natural fermentation methods or aluminum-free leavening agents. Do not use too much softness because pure yeast fermentation will have a lot less loose and porous compared to the products that Cameroon helps. In addition, when eating noodles, noodles, etc., do not pursue excessive toughness, noodles, jelly, noodles, cold noodles, rice noodles and the like do not pursue the taste too elastic.

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