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<p>Aluminum cookware remains widely used in household and commercial food preparation, particularly in small-scale food vending systems, raising concerns regarding environmental quality and human exposure through food-contact materials. This pilot study evaluated aluminum migration into foods under typical cooking conditions and examined behavioral and socio-educational determinants influencing cookware usage. A structured questionnaire survey of food vendors (n = 35) was statistically analyzed using chi-square tests and correlation analyses to assess associations between education level, awareness of aluminum-related health risks, and cookware-use behavior. Aluminum concentrations in food samples were quantified following standardized laboratory analytical procedures. Survey results indicated that 82.9% of respondents used aluminum cookware daily, while only 48.6% were aware of potential health risks associated with aluminum exposure. Education level showed a significant association with awareness (χ<sup>2</sup> = 10.91, <i>p</i> = 0.028), with a moderate positive correlation (r = 0.344, <i>p</i> = .045). Concern regarding aluminum toxicity exhibited a strong inverse correlation with aluminum cookware use (r =  − 0.599, <i>p</i> &lt;.001), indicating a substantial behavioral effect. Controlled cooking experiments revealed pronounced differences in aluminum migration across cookware materials. Rice cooked in aluminum vessels contained 19.83 ± 0.18&#xa0;mg Al/100&#xa0;g, whereas rice cooked in stainless steel, copper, or earthenware contained &lt; 1&#xa0;mg Al/100&#xa0;g. One-way ANOVA confirmed highly significant differences among cookware types (F(3,8) = 542.7, <i>p </i>&lt; 0.0001), with an exceptionally large effect size (η<sup>2</sup> = 0.99). Street food samples also showed measurable aluminum levels, with biryani exhibiting the highest concentration (~ 6&#xa0;mg Al/100&#xa0;g). The findings highlight aluminum cookware as a significant contributor to dietary aluminum exposure and demonstrate how education and risk perception influence mitigation behavior. The study underscores the need for evidence-based environmental quality management strategies, public awareness initiatives, and regulatory guidance to reduce metal exposure from food-contact materials.</p>

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Dietary aluminum exposure from cookware uses and its association with behavioral determinants in an urban pilot study

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年5月16日

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  • Jerripothu Prema Kejiya,
  • Koniki Lakshmi Jahnavi,
  • Gajula Komal sai,
  • Sujitha Vadlamudi,
  • Swarna L. Gudapati,
  • Padmavati Boddupalli,
  • Jyothirmai G. S,
  • Rajini P. S,
  • Manne Munikumar,
  • Chathyushya K. B

摘要

Aluminum cookware remains widely used in household and commercial food preparation, particularly in small-scale food vending systems, raising concerns regarding environmental quality and human exposure through food-contact materials. This pilot study evaluated aluminum migration into foods under typical cooking conditions and examined behavioral and socio-educational determinants influencing cookware usage. A structured questionnaire survey of food vendors (n = 35) was statistically analyzed using chi-square tests and correlation analyses to assess associations between education level, awareness of aluminum-related health risks, and cookware-use behavior. Aluminum concentrations in food samples were quantified following standardized laboratory analytical procedures. Survey results indicated that 82.9% of respondents used aluminum cookware daily, while only 48.6% were aware of potential health risks associated with aluminum exposure. Education level showed a significant association with awareness (χ2 = 10.91, p = 0.028), with a moderate positive correlation (r = 0.344, p = .045). Concern regarding aluminum toxicity exhibited a strong inverse correlation with aluminum cookware use (r =  − 0.599, p <.001), indicating a substantial behavioral effect. Controlled cooking experiments revealed pronounced differences in aluminum migration across cookware materials. Rice cooked in aluminum vessels contained 19.83 ± 0.18 mg Al/100 g, whereas rice cooked in stainless steel, copper, or earthenware contained < 1 mg Al/100 g. One-way ANOVA confirmed highly significant differences among cookware types (F(3,8) = 542.7, p < 0.0001), with an exceptionally large effect size (η2 = 0.99). Street food samples also showed measurable aluminum levels, with biryani exhibiting the highest concentration (~ 6 mg Al/100 g). The findings highlight aluminum cookware as a significant contributor to dietary aluminum exposure and demonstrate how education and risk perception influence mitigation behavior. The study underscores the need for evidence-based environmental quality management strategies, public awareness initiatives, and regulatory guidance to reduce metal exposure from food-contact materials.