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THE EXTENT OF THE RETENTION OF INGESTED ALUMINUM
E. W. SCHWARTZE, M.D.;
GERALD J. COX, Ph.D.;
RICHARD B. UNANGST, B.S.;
F. J. MURPHY, B.S.;
HELEN B. WIGMAN, B.S.
J Am Med Assoc. 1933;101(22):1722-1725.
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This paper is one of a series1 on the hygienic aspects of aluminum cooking utensils. It deals with the extent to which aluminum is stored in the tissues under conditions of a varied alimentary supply of soluble aluminum salts.
The study of the elimination and the retention of aluminum is of importance, first, because aluminum is almost universally present in foodstuffs; secondly, because the metal is used extensively for the manufacture of cooking utensils and food containers; and, thirdly, because the data on the distribution of aluminum after feeding aluminum salts are of value in the elucidation of the absorption, retention and elimination of other metals.
In addition to its natural occurrence, aluminum may enter foodstuffs by contact with the metal or by the addition of salts of aluminum. The extent to which aluminum enters foods cooked in aluminum utensils has been shown elsewhere1g to be extremely small,
. . . [Full Text PDF of this Article]
Author Affiliations
With the Assistance of W. H. Bradley and R. C. Uhlig PITTSBURGH
From the Mellon Institute of Industrial Research, in which Dr. Cox is senior industrial fellow, Dr. Schwartze, Mr. Unangst and Mr. Murphy were formerly industrial fellows, and Miss Wigman is an industrial fellow.
Footnotes
In the article as it appears here, tables 3, 4, 5 and 6 are omitted. Reprints containing these tables will be furnished, gratis, on application to the Mellon Institute of Industrial Research.
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