Aluminum accumulation in the wheat production chain: a review

Abstract

The consumption of food containing significant amounts of aluminum has been the focus of discussions related to health. Aluminum is distributed in nature and may be naturally present in raw materials or added to food as a result of activities or modification processes along the food production chain. This exploratory and descriptive research identified possible sources of aluminum in food, in general, and particularly in the wheat chain and its derivatives, which comprise an important class in the food chain and ordinary consumption in many cultures. Even though total aluminum values have been found in food, in general, and particularly in wheat derivatives, information about their origins is still incipient. The total content of this metal in the food may be the result of a sum of sources. For wheat and its derivatives, the potential origins are among environmental factors, such as soil and water, and even operational procedures, such as the use of food additives and chemical compounds for the control of stored grain pests. Despite these considerations, the actual contributions of each source are still purely speculative, since although aluminum contents have been quantified in most studies, their sources were impartially explored and clarified.