2023-11-03 — Actualizado el 2023-11-03


Relación entre aluminio y la enfermedad de Alzheimer: Revisión

Relationship between aluminum and Alzheimer's Disease: Review


Palabras clave:

contaminated food, dementia, health, heavy metal, migration, water (en).

Palabras clave:

alimentos contaminados, demencia, salud, metales pesados, migración, agua (es).

Resumen (es)

Contexto: El Alzheimer es una enfermedad neurodegenerativa que no solo se presenta en población adulta, sino que algunos casos también se han presentado en personas de menor edad. Esto ha llevado a que se realicen investigaciones relacionando la ingesta de aluminio (el cual es considerado un precursor de esta enfermedad) y su fuente de ingesta, que en muchos casos es provenientes del consumo de alimentos.

Objetivo: Establecer mediante una revisión literaria una visión general de la enfermedad de Alzheimer y su relación con el aluminio consumido a través de la ingesta de alimentos.

Metodología: Se realizó una revisión de literatura, usando como herramientas las bases de datos Scopus, Science Direct, SpringerLink, Scielo, ResearchGate, Web of Science e Google schoolar. Además, se contó con información proveniente de sitios web.

Resultados: Se encontraron investigaciones donde se asocia la ingesta de aluminio en diferentes formas con la aparición de Alzheimer. Asimismo, se hallaron estudios en los cuales se demostraron la presencia de residuos de aluminio en distintos alimentos preparados, por la migración directa o indirecta de utensilios, agua o aditivos utilizados en su preparación.

Conclusiones: Se pudo identificar que algunos alimentos pueden ser una alta fuente de ingesta de aluminio debida a la lixiviación, a la absorción directa del suelo o por la adición de este elemento a través de aditivos o colorantes. Esto ha generado conciencia debido a la relación existente entre este metal y la enfermedad de Alzheimer.

Resumen (en)

Context: Alzheimer is a neurodegenerative disease that not only occurs in the adult population. Some cases have also occurred in younger people. This has led to research relating to the ingestion of aluminum (considered a precursor to this disease) including its sources, which in many cases comes from food consumption.

Objective: To conduct a literature review to provide an overview of Alzheimer’s disease and its relationship to dietary aluminum.

Methodology: A literature review was carried out using the Scopus databases Science Direct, SpringerLink, Scielo, ResearchGate, Web of Science, and Google Scholar. In addition, information was obtained from websites.

Results: Studies were found which associated aluminum intake in various forms with the onset of Alzheimer’s disease. Other studies demonstrated the presence of aluminum residue in various prepared foods through direct or indirect migration from utensils, water, or additives used in their preparation.

Conclusions: It was identified that some foods can be a high source of aluminum intake due to leaching, direct absorption from the soil, or through the addition of this element via additives or colorants. This has raised awareness because of the link between this metal and Alzheimer’s disease.

Biografía del autor/a

Katherine Gutiérrez-Álzate, Universidad e Federal da Bahia

Ingeniero en Alimentos, Magíster en Ciencias de los Alimentos. Estudiante de Doctorado en Ciencias de los Alimentos de la Universidad e Federal da Bahia. Salvador, Brasil

Diofanor Acevedo-Correa, Universidad de Cartagena

Ingeniero en Alimentos, Doctor en Ingeniería. Profesor de la Universidad de Cartagena., Cartagena de Indias, Colombia.

Jefferson Jose Urzola-Ortega, Universidad de Cartagena

Médico, Maestría en Farmacología. Profesor de la Universidad de Cartagena, Cartagena de Indias, Colombia.

Lorenzo Fuentes-Berrio, Universidad de Cartagena

Ingeniero en Alimentos, Doctor en Ingeniería. Profesor de la Universidad de Cartagena, Cartagena de Indias, Colombia.

Luis Alfonso Beltrán-Cotta, Universidade Federal da Bahia

Ingeniero en Alimentos, Magíster en Ciencias de los Alimentos. Estudiante de Doctorado en Ciencias de los Alimentos en la Universidade Federal da Bahia, Salvador, Brasil.


Adani, G., Filippini, T., Garuti, C., Malavolti, M., Vinceti, G., Zamboni, G., Tondelli, M., Galli, C., Costa, M., Vinceti, M. & Chiari, A. (2020). Environmental risk factors for early-onset Alzheimer’s dementia and frontotemporal dementia: A case-control study in northern Italy. International Journal of Environmental Research and Public Health, 17(21), 7941.

Assal, F. (2019). History of Dementia. A History of Neuropsychology, 44, 118–126.

Al Juhaiman, L. (2015). Estimating Aluminum Leaching into Meat Baked with Aluminum Foil Using Gravimetric and UV-Vis Spectrophotometric Method. Food and Nutrition Sciences, 6, 538-545.

Al Zubaidy, E. A., Mohammad, F. S., & Bassioni, G. (2011). Effect of pH, salinity and temperature on aluminum cookware leaching during food preparation. Int. J. Electrochem. Sci, 6(12), 6424-6441

Alzheimer’s Association (2023). 2023 Alzheimer’s Disease Facts and Figures. Alzheimers Dement, 19(4).

Arcila, H. R., & Peralta, J. J. (2015). Agentes naturales como alternativa para el tratamiento del agua. Revista Facultad de Ciencias Básicas, 11(2), 136-153.

Ballard, C., Mobley, W., Hardy, J., Williams, G., & Corbett, A. (2016). Dementia in Down’s syndrome. The Lancet Neurology, 15(6), 622-636.

Barthel, H. (2020). First tau PET tracer approved: toward accurate in vivo diagnosis of alzheimer disease. Journal of Nuclear Medicine, 61(10), 1409-1410.

Bassioni, G., Mohammed, F. S., Al Zubaidy, E., y Kobrsi, I. (2012). Risk assessment of using aluminum foil in food preparation. Int. J. Electrochem. Sci, 7(5), 4498-4509.

Bejarano, J. J. & Suárez, L. M. (2015). Algunos peligros químicos y nutricionales del consumo de los alimentos de venta en espacios públicos. Revista de la Universidad Industrial de Santander. Salud, 47(3), 349-360.

Bichu, S., Tilve, P., Kakde, P., Jain, P., Khurana, S., Ukirade, V., Jawandhiya, P., Dixit, A., Bhasin, N., Billa, V., Kumar, R., Kothari, J. & Kothari, J. (2019). Relationship between the Use of Aluminium Utensils for Cooking Meals and Chronic Aluminium Toxicity in Patients on Maintenance Hemodialysis: A Case Control Study. The Journal of the Association of Physi cians of India, 67(4), 52-56.

Bocca, B., Forte, G., Oggiano, R., Clemente, S., Asara, Y., Peruzzu, A., Farace C., Pala S., Fois A. G., Pirina P., & Madeddu, R. (2015). Level of neurotoxic metals in amyotrophic lateral sclerosis: a population-based case–control study. Journal of the Neurological Sciences, 359(1-2), 11-17.

Bondy, S. C. (2016). Low levels of aluminum can lead to behavioral and morphological changes associated with Alzheimer’s disease and age-related neurodegeneration. Neurotoxicology, 52, 222-229.

Bortoli, P. M., Alves, C., Costa, E., Vanin, A. P., Sofiatti, J. R., Siqueira, D. P., Dallago, R.M., Trei chel, H., Delise, G., Vargas, L.P. & Kaizer, R. R. (2018). Ilex paraguariensis: Potential anti oxidant on aluminium toxicity, in an experimental model of Alzheimer’s disease. Journal of inorganic biochemistry, 181, 104-110.

Bratakos, S. M., Lazou, A. E., Bratakos, M. S., & Lazos, E. S. (2012). Aluminium in food and daily dietary intake estimate in Greece. Food Additives and Contaminants: Part B, 5(1), 33-44.

Dos Santos, C. C. M., Nauar, A. R., Ferreira, J. A., da Silva Montes, C., Adolfo, F. R., Leal, G., Reis, G.M., Lapinsky, J., de Carvalho, L. M. & Amado, L. L. (2023). Multiple anthro pogenic influences in the Pará River (Amazonia, Brazil): A spatial-temporal ecotoxico logical monitoring in abiotic and biotic compartments. Chemosphere, 323, 138090.

Chen, R. F., Shen, R. F., Gu, P., Wang, H. Y., & Xu, X. H. (2008). Investigation of Aluminum Tolerant Species in Acid Soils of South China. Communications in Soil Science and Plant Analysis, 39(9-10), 1493-1506.

Chen, R. Y., Qiao, Q. J., Diao, C. X., Hu, J. M., Yan, S. W., & Huang, H. P. (2017). [Investigation on the aluminum content in wheat and wheat flour] (in Chinese). Chinese Journal of Health Laboratory Technology, 27(19), 2864–2866.

Deng, G., He, Y., Lu, L., Wang, F., & Hu, S. (2021). Comparison between Fly Ash and Slag Slurry in Various Alkaline Environments: Dissolution, Migration, and Coordination State of Aluminum. ACS Sustainable Chemistry y Engineering, 9(36), 12109-12119.

Diamond, J. (2008). A report on Alzheimer’s disease and current research. Alzheimer Society of Ca nada. [Citado 29 de junio de 2021].

De Silva J, Tuwei G, Zhao FJ (2016) Environmental factors influencing aluminium accumu lation in tea (Camellia sinensis L.). Plant Soil 400(1):223–230.

Ejovwokoghene, I. J., & Philipa, U. O. (2020). Risk of Consuming Aluminum in Barbeque Cat fish Prepared with Aluminum Foil. Statement of Purpose and Objective, 21.

Ekong, M. B., Ekpo, M. M., Akpanyung, E. O., & Nwaokonko, D. U. (2017). Neuroprotective effect of Moringa oleifera leaf extract on aluminium-induced temporal cortical degenera tion. Metabolic brain disease, 32(5), 1437-1447.

Elufioye, T. O., Chinaka, C. G., & Oyedeji, A. O. (2019). Antioxidant and anticholinesterase ac tivities of Macrosphyra longistyla (DC) Hiern relevant in the management of Alzheimer’s Disease. Antioxidants, 8(9), 400.

Ertl, K., & Goessler, W. (2018). Aluminium in foodstuff and the influence of aluminium foil used for food preparation or short time storage. Food Additives & Contaminants: Part B,11(2), 153-159.

Exley, C., & Esiri, M. M. (2006). Severe cerebral congophilic angiopathy coincident with in creased brain aluminium in a resident of Camelford, Cornwall, UK. Journal of Neurology,Neurosurgery y Psychiatry, 77(7), 877-879.

Exley, C., y Vickers, T. (2014). Elevated brain aluminium and early onset Alzheimer’s disease in an individual occupationally exposed to aluminium: a case report. Journal of medical case reports, 8(1), 1-3.

Exley, C. (2017). Aluminum should now be considered a primary etiological factor in Alzhei mer’s disease. Journal of Alzheimer’s disease reports, 1(1), 23-25.

FAO/WHO Expert Committee on Food Additives. Meeting, and World Health Organiza tion. (2007). Evaluation of certain food additives and contaminants: sixty-eighth report of the Joint FAO/WHO Expert Committee on Food Additives (Vol. 68). World Health Or ganization. [Cited on August 4th of 2021].

FAO/WHO. (2021). Codex Alimentarius: general standard for food additives. Codex Ali mentarius: general standard for food additive; Codex Stan 192-1995; FAO/WHO: Geneva, Switzerland. [Cited on February 12th of 2021].

Fermo, P., Soddu, G., Miani, A., & Comite, V. (2020). Quantification of the aluminum content leached into foods baked using aluminum foil. International Journal of Environmental Research and Public Health, 17(22), 8357.

García, M. C., García, C. A., & de Plaza, J. S. (2016). Estudio exploratorio del tratamiento de agua de lavado de tintas por método de electrocoagulación/electroflotación. Revista Tecnura, 20(47), 107-117.

Gebhardt, B., Sperl, R., Carle, R., & Müller-Maatsch, J. (2020). Assessing the sustainability of natural and artificial food colorants. Journal of Cleaner Production, 260, 120884.

Guo, J., Peng, S., Tian, M., Wang, L., Chen, B., Wu, M., & He, G. (2015). Dietary exposure to alu minium from wheat flour and puffed products of residents in Shanghai, China. Food Ad ditives & Contaminants: Part A, 32(12), 2018-2026.

Hafez, H. H., Abd El-Salam, A. M., & Hamed, G. H. (2018). Studies on the effect of aluminum, aluminum foil and silicon baked cups on aluminum and silicon migration in cakes. Egy ptian Journal of Agricultural Research, 96(2), 565-574.

Hardisson, A., Revert, C., Gonzales-Weler, D., & Rubio, C. (2017). Aluminium exposure th rough the diet. Food Sci. Nutr, 3, 1-10.

Hippius, H., & Neundörfer, G. (2003). The discovery of Alzheimer’s disease. Dialogues in clini cal neuroscience, 5(1), 101-108.

Hu, X. F., Chen, F. S., Wine, M. L., & Fang, X. M. (2017). Increasing acidity of rain in subtropical tea plantation alters aluminum and nutrient distributions at the root-soil interface and in plant tissues. Plant and Soil, 417, 261-274.

International-Aluminium. Primary Aluminium Production Date of Issue: 20 march 2023. [Citedon March 23rd of 2023].

Inan-Eroglu, E., Gulec, A. & Ayaz, A. (2019): Effects of different pH, temperature and foils on aluminum leaching from baked fish by ICP-MS. Czech J. Food Sci., 37, 165–172.

Iscuissati, I. P., Galazzi, R. M., Miró, M., & Arruda, M. A. Z. (2021). Evaluation of the aluminum migration from metallic seals to coffee beverage after using a high-pressure coffee pod machine. Journal of Food Composition and Analysis, 104, 104131.

Jabeen, S., Ali, B., Ali Khan, M., Bilal Khan, M., & Adnan Hasan, S. (2016). Aluminum intoxica tion through leaching in food preparation. Alexandria Science Exchange Journal, 37, 618-626.

Linhart, C., Talasz, H., Morandi, E. M., Exley, C., Lindner, H. H., Taucher, S., Egle, D., Hubalek, M., Concin, N., & Ulmer, H. (2017). Use of underarm cosmetic products in relation to risk of breast cancer: a case-control study. EBioMedicine, 21, 79-85.

Kabir, M. T., Uddin, M. S., Zaman, S., Begum, Y., Ashraf, G. M., Bin-Jumah, M. N., Bungau S.G., Mousa S. A., & Mohamed M. Abdel-Daim & Abdel-Daim, M. M. (2021). Molecular mecha nisms of metal toxicity in the pathogenesis of Alzheimer’s disease. Molecular neurobiology,58, 1-20.

Kjaergaard, A. D., Johannesen, B. R., Sørensen, H. T., Henderson, V. W., & Christiansen, C. F. (2021). Kidney disease and risk of dementia: a Danish nationwide cohort study. BMJ open,11(10), e052652.

McLachlan, D. R., Alexandrov, P. N., Walsh, W. J., Pogue, A. I., Percy, M. E., Kruck, T. P., Fang, Z., Scharfman, N., Jaber, V., Zhao Y., Li, W., Lukiw, W. J., (2018). Aluminum in neurologi cal disease–a 36-year multicenter study. Journal of Alzheimer’s disease & Parkinsonism, 8(6).

Mold, M., Umar, D., King, A., & Exley, C. (2018). Aluminium in brain tissue in autism. Journal of Trace Elements in Medicine and Biology, 46, 76-82.

Liang, J., Liang, X., Cao, P., Wang, X., Gao, P., Ma, N., Li, N., & Xu, H. (2019). A preliminary investigation of naturally occurring aluminum in grains, vegetables, and fruits from some areas of China and dietary intake assessment. Journal of food science, 84(3), 701-710.

Lopera, F. (2004). Enfermedad de Alzheimer. Perspectivas en Nutrición Humana, 29-32.

Luján, J. (2010). Ingesta de aluminio al cocinar alimentos y hervir agua con utensilios domés ticos. Tecnología y ciencia. Año 3, (6), 26-32.

Martínez, D. B., Soldevilla, M. G., Santiago, A. P., y Martínez, J. T. (2019). Enfermedad de Alzheimer. Medicine-Programa de Formación Médica Continuada Acreditado, 12(74), 4338-4346.

Matías-Cervantes, C. A., López-León, S., Matías-Pérez, D., y García-Montalvo, I. A. (2018). El aluminio empleado en el tratamiento de aguas residuales y su posible relación con enfer medad de Alzheimer. Journal of Negative and No Positive Results, 3(2), 139-143.

McKhann, G. M., Knopman, D. S., Chertkow, H., Hyman, B. T., Jack Jr, C. R., Kawas, C. H., Klunk, W. E., Koroshetz, W. J., Manly, J.J., Mayeux, R., Mohs R. C., Morris, J. C., Rossor, M. N., Scheltens P., Carrillo, M.C., Thies, B., Weintraub, S., & Phelps, C. H. (2011). The diagnosis of dementia due to Alzheimer’s disease: recommendations from the National Institute Alzheimer’s disease and its association with dietary aluminum: a reviewGutiérrez-Álzate K, Acevedo-Correa D, Urzola-Ortega J, Fuentes-Berrio L, Beltrán-Cotta Lon Aging-Alzheimer’s Association workgroups on diagnostic guidelines for Alzheimer’sdisease. Alzheimer’s & dementia, 7(3), 263-269.

Mera, C. F., Gutiérrez, M. L., Montes-Rojas, C., y Paz J. P. (2016). Efecto de la moringa oleífe ra en el tratamiento de aguas residuales en el Cauca, Colombia. Biotecnología en el sector Agropecuario y Agroindustrial, 14(2), 100-109.

Mirza, A., King, A., Troakes, C., y Exley, C. (2017). Aluminium in brain tissue in familial Alzheimer’s disease. Journal of Trace Elements in Medicine and Biology, 40, 30-36.

Mol, S., & Ulusoy, S. (2020). The effect of cooking conditions on aluminum concentrations of seafood, cooked in aluminum foil. Journal of Aquatic Food Product Technology, 29(2), 186-193.

Mukadam, N., Sommerlad, A., Huntley, J., & Livingston, G. (2019). Population attributable fractions for risk factors for dementia in low-income and middle-income countries: an analysis using cross-sectional survey data. Lancet Glob Health.;7:e596-603.

Ning, M., Zhao-Ping, L., Da-Jin, Y., Jiang, L., Jiang-Hui, Z., Hai-Bin, X., Feng-Qin, L., & Ning, L. (2016) Risk assessment of dietary exposure to aluminium in the Chinese population, Food Additives & Contaminants: Part A, 33(10), 1557-1562.

Oboh, G., Oladun, F. L., Ademosun, A. O., & Ogunsuyi, O. B. (2021). Anticholinesterase ac tivity and antioxidant properties of Heinsia crinita and Pterocarpus soyauxii in Dro sophila melanogaster model. Journal of Ayurveda and integrative medicine, 12(2), 254-260.

Ogimoto, M., Suzuki, K., Haneishi, N., Kikuchi, Y., Takanashi, M., Tomioka, N., Uematsu, Y., & Monma, K. (2016). Aluminium content of foods originating from aluminium-containing food additives. Food Additives & Contaminants: Part B, 9(3), 185-190.

Owodunni, A. A., & Ismail, S. (2021). Revolutionary technique for sustainable plant-based green coagulants in industrial wastewater treatment—A review. Journal of Water Process Engineering, 42, 102096.

Peng, C. Y., Zhu, X. H., Hou, R. Y., Ge, G. F., Hua, R. M., Wan, X. C., & Cai, H. M. (2018). Aluminum and heavy metal accumulation in tea leaves: an interplay of environmental and plant factors and an assessment of exposure risks to consumers. Journal of food science, 83(4), 1165-1172.

Rahman, M. A., Lee, S. H., Ji, H. C., Kabir, A. H., Jones, C. S., & Lee, K. W. (2018). Importance of mineral nutrition for mitigating aluminum toxicity in plants on acidic soils: current status and opportunities. International journal of molecular sciences, 19(10), 3073.

Ropers, M. H., Terrisse, H., Mercier-Bonin, M., & Humbert, B. (2017). Titanium dioxide as food additive. Application of Titanium Dioxide, 10.

Sarkar, S., & Aparna, K. (2020). Food packaging and storage. Research Trends in Home Science and Extension AkiNik Pub, 3, 27-51.

Scheltens, P., Blennow, K., Breteler, M. M. B., de Strooper, B., Frisoni, G. B., Salloway, S., & Van der Flier, W. M. (2016). Alzheimer’s disease. The Lancet, 388(10043), 505–517.

Silva, L. J., Pereira, A. R., Pereira, A. M., Pena, A., & Lino, C. M. (2021). Carmines (E120) in coloured yoghurts: a case-study contribution for human risk assessment. Food Additives & Contaminants: Part A, 38(8), 1316-1323.

Silva, M. M., Reboredo, F. H., & Lidon, F. C. (2022). Food colour additives: A synoptical over view on their chemical properties, applications in food products, and health side effects. Foods, 11(3), 379.

Stahl, T., Falk, S., Rohrbeck, A., Georgii, S., Herzog, C., Wiegand, A., Hotz, S., Boschek, B., Zorn, H., & Brunn, H. (2017). Migration of aluminum from food contact materials to food—a health risk for consumers? Part I of III: exposure to aluminum, release of aluminum, tole rable weekly intake (TWI), toxicological effects of aluminum, study design, and methods. Environmental Sciences Europe, 29(1), 1-8.

Stahl, T., Falk, S., Taschan, H., Boschek, B., & Brunn, H. (2018). Evaluation of human exposure to aluminum from food and food contact materials. European food research and technology, 244(12), 2077-2084.

Stephan, B. C. M., Hunter, S., Harris, D., Llewellyn, D. J., Siervo, M., Matthews, F. E., & Brayne, C. (2012). The neuropathological profile of mild cognitive impairment (MCI): a systematic review. Molecular psychiatry, 17(11), 1056-1076.

Takanashi, M., Ogimoto, M., Suzuki, K., Haneishi, N., Shiozawa, Y., Tomioka, N., Kimu ra, C., Okamura, R., Teramura, W., Uematsu, Y., Monma, K., & Kobayashi, C. (2018). Survey of Aluminium Content of Processed Food Using Baking Powder (2015-2016). Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan, 59(6), 275- 281.

Teh, C. Y., Budiman, P. M., Shak, K. P. Y., & Wu, T. Y. (2016). Recent Advancement of Coagu lation–Flocculation and Its Application in Wastewater Treatment. Industrial & Engineering Chemistry Research, 55(16), 4363–4389.

Toivonen, J., Hudd, R., Nystrand, M., & Österholm, P. (2020). Climatic effects on water quality in areas with acid sulfate soils with commensurable consequences on the reproduction of burbot (Lota lota L.). Environmental Geochemistry and Health, 42, 3141-3156.

Trevizani, T. H., Domit, C., Vedolin, M. C., Angeli, J. L. F., & Figueira, R. C. L. (2019). Assessment of metal contamination in fish from estuaries of southern and southeas tern Brazil. Environmental monitoring and assessment, 191, 1-16.

Troisi, J., Giugliano, L., Sarno, L., Landolfi, A., Richards, S., Symes, S., Colucci, A., Maruotti, G., Adair, D., Guida, M., Martinelli, P., & Guida, M. (2019). Serum metallome in preg nant women and the relationship with congenital malformations of the central nervous system: a case-control study. BMC Pregnancy and Childbirth, 19, 1-11.

Villabona-Ortíz, A., Tejada-Tovar, C., & Contreras-Amaya, R. (2021). Electrocoagu-lation as an Alternative for the Removal of Chromium (VI) in Solution. Tecnura, 25(68), 28-42.

Virk, S. A., y Eslick, G. D. (2015). Occupational exposure to aluminum and Alzheimer disease: a meta-analysis. Journal of occupational and environmental medicine, 57(8), 893-896.

Wang, Z., Wei, X., Yang, J., Suo, J., Chen, J., Liu, X., & Zhao, X. (2016). Chronic exposure to aluminum and risk of Alzheimer’s disease: A meta-analysis. Neuroscience letters, 610, 200-206.

Wang, Y., Lv, H., Lan, J., Zhang, X., Zhu, K., Yang, S., & Lv, S. (2022). Detection of Sodium For maldehyde Sulfoxylate, Aluminum, and Borate Compounds in Bread and Pasta Products Consumed by Residents in Jilin Province, China. Journal of Food Protection, 85(8), 1142-1147.

Weidenhamer, J. D., Fitzpatrick, M. P., Biro, A. M., Kobunski, P. A., Hudson, M. R., Corbin, R.W., & Gottesfeld, P. (2017). Metal exposures from aluminum cookware: an unrecognized public health risk in developing countries. Science of the Total Environment, 579, 805-813.

Wen, Y., Huang, S., Zhang, Y., Zhang, H., Zhou, L., Li, D., ... & Cheng, J. (2019). Associations of multiple plasma metals with the risk of ischemic stroke: A case-control study. Environment international, 125, 125-134.

WHO (2021). Informe sobre la situación mundial de la respuesta de la salud pública a la de mencia: resumen ejecutivo [Global status report on the public health response to demen tia:executive summary]. Ginebra: Organización Mundial de la Salud. https://apps.whoint/iris/bitstream/handle/10665/350993/9789240038707-spa.pdf [Cited on March 15thof 2023].

Yokel, R. A. (2016). Aluminum: Properties, Presence in Food and Beverages, Fate in Humans, and Determination. Encyclopedia of Food and Health, 128-134.

Zioła-Frankowska, A., D ˛abrowski, M., Kubaszewski, Ł., Rogala, P., y Frankowski, M. (2015). Factors affecting the aluminium content of human femoral head and neck. Journal of inor ganic biochemistry, 152, 167-173.

Cómo citar


Gutiérrez-Álzate, K., Acevedo-Correa, D., Urzola-Ortega, J. J., Fuentes-Berrio, L., y Beltrán-Cotta, L. A. (2023). Relación entre aluminio y la enfermedad de Alzheimer: Revisión. Tecnura, 27(77), e18970.


Gutiérrez-Álzate, K. et al. 2023. Relación entre aluminio y la enfermedad de Alzheimer: Revisión. Tecnura. 27, 77 (nov. 2023), e18970. DOI:


Gutiérrez-Álzate, K.; Acevedo-Correa, D.; Urzola-Ortega, J. J.; Fuentes-Berrio, L.; Beltrán-Cotta, L. A. Relación entre aluminio y la enfermedad de Alzheimer: Revisión. Tecnura 2023, 27, e18970.


GUTIÉRREZ-ÁLZATE, Katherine; ACEVEDO-CORREA, Diofanor; URZOLA-ORTEGA, Jefferson Jose; FUENTES-BERRIO, Lorenzo; BELTRÁN-COTTA, Luis Alfonso. Relación entre aluminio y la enfermedad de Alzheimer: Revisión. Tecnura, [S. l.], v. 27, n. 77, p. e18970, 2023. DOI: 10.14483/22487638.18970. Disponível em: Acesso em: 25 feb. 2024.


Gutiérrez-Álzate, Katherine, Diofanor Acevedo-Correa, Jefferson Jose Urzola-Ortega, Lorenzo Fuentes-Berrio, y Luis Alfonso Beltrán-Cotta. 2023. «Relación entre aluminio y la enfermedad de Alzheimer: Revisión». Tecnura 27 (77):e18970.


Gutiérrez-Álzate, K. (2023) «Relación entre aluminio y la enfermedad de Alzheimer: Revisión», Tecnura, 27(77), p. e18970. doi: 10.14483/22487638.18970.


K. Gutiérrez-Álzate, D. Acevedo-Correa, J. J. Urzola-Ortega, L. Fuentes-Berrio, y L. A. Beltrán-Cotta, «Relación entre aluminio y la enfermedad de Alzheimer: Revisión», Tecnura, vol. 27, n.º 77, p. e18970, nov. 2023.


Gutiérrez-Álzate, Katherine, et al. «Relación entre aluminio y la enfermedad de Alzheimer: Revisión». Tecnura, vol. 27, n.º 77, noviembre de 2023, p. e18970, doi:10.14483/22487638.18970.


Gutiérrez-Álzate, Katherine, Diofanor Acevedo-Correa, Jefferson Jose Urzola-Ortega, Lorenzo Fuentes-Berrio, y Luis Alfonso Beltrán-Cotta. «Relación entre aluminio y la enfermedad de Alzheimer: Revisión». Tecnura 27, no. 77 (noviembre 3, 2023): e18970. Accedido febrero 25, 2024.


Gutiérrez-Álzate K, Acevedo-Correa D, Urzola-Ortega JJ, Fuentes-Berrio L, Beltrán-Cotta LA. Relación entre aluminio y la enfermedad de Alzheimer: Revisión. Tecnura [Internet]. 3 de noviembre de 2023 [citado 25 de febrero de 2024];27(77):e18970. Disponible en:

Descargar cita






Los datos de descargas todavía no están disponibles.