Aluminum Foil (Standard Cooking Grade) — food safety profile

What is this product?

Standard household aluminum foil (alloy 8011 or 1235, >99% Al) used for cooking, wrapping, and food storage. Aluminum leaches into food during cooking, with rates increasing 6-24x in acidic foods (tomato sauce, citrus marinades) and at elevated temperatures. WHO provisional tolerable weekly intake (PTWI) is 2 mg Al/kg body weight. Studies show cooking acidic food in foil at 180-250C can yield 6-40 mg Al per serving, potentially exceeding PTWI for small children in a single meal. Aluminum is a neurotoxicant associated with Alzheimer's disease pathology in animal models, though causal relationship in humans remains debated.

What's in it

Click any compound name for its full safety profile, regulatory consensus, and exposure data.

Who's most at risk

• Children — Lower body weight means PTWI exceeded at lower absolute dose; developing nervous system
• Individuals With Renal Impairment — Reduced renal clearance of aluminum leads to accumulation
• Elderly — Declining renal function; aluminum accumulation concern re: neurodegeneration

How to use it more safely

• Use for cold food storage — minimal leaching below 60C
• Use for wrapping non-acidic, non-salty foods
• Use parchment paper as liner between foil and food when cooking

Red flags — when to walk away

• Cooking acidic foods wrapped in foil — Aluminum leaching increases 6-24x — a single meal can exceed child's weekly tolerable intake

Green flags — what to look for

• Used for cold storage of non-acidic foods only — Minimal aluminum leaching at room/refrigerator temperature with neutral pH foods

Safer alternatives

• Parchment paper (unbleached) — Silicone-coated; oven-safe to 220C; no metal leaching
• Glass or ceramic bakeware — Inert food contact; ideal for acidic dishes
• Silicone baking mats — Reusable; food-grade silicone; no metal migration

Frequently asked questions