DOI:
https://doi.org/10.14483/22487638.18970Publicado:
2023-11-03Número:
Vol. 27 Núm. 77 (2023): Julio - SeptiembreSección:
RevisiónRelación 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).Descargas
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.
Referencias
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. https://doi.org/10.3390/ijerph17217941 DOI: https://doi.org/10.3390/ijerph17217941
Assal, F. (2019). History of Dementia. A History of Neuropsychology, 44, 118–126. https://doi.org/10.1159/000494959 DOI: https://doi.org/10.1159/000494959
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. https://doi.org/10.4236/fns.2015.65056 DOI: https://doi.org/10.4236/fns.2015.65056
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 DOI: https://doi.org/10.1016/S1452-3981(23)19691-X
Alzheimer’s Association (2023). 2023 Alzheimer’s Disease Facts and Figures. Alzheimers Dement, 19(4). https://doi.org/10.1002/alz.1301
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. https://doi.org/10.18359/rfcb.1303 DOI: https://doi.org/10.18359/rfcb.1303
Ballard, C., Mobley, W., Hardy, J., Williams, G., & Corbett, A. (2016). Dementia in Down’s syndrome. The Lancet Neurology, 15(6), 622-636. https://doi.org/10.1016/S1474-442200063-6 DOI: https://doi.org/10.1016/S1474-4422(16)00063-6
Barthel, H. (2020). First tau PET tracer approved: toward accurate in vivo diagnosis of alzheimer disease. Journal of Nuclear Medicine, 61(10), 1409-1410. https://doi.org/10.2967/jnumed.120.252411 DOI: https://doi.org/10.2967/jnumed.120.252411
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. DOI: https://doi.org/10.1016/S1452-3981(23)19556-3
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. DOI: https://doi.org/10.18273/revsal.v47n3-2015011
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. https://doi.org/10.1016/j.jns.2015.10.023 DOI: https://doi.org/10.1016/j.jns.2015.10.023
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. https://doi.org/10.1016/j.neuro.2015.12.002 DOI: https://doi.org/10.1016/j.neuro.2015.12.002
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. https://doi.org/10.1016/j.jinorgbio.2017.11.001 DOI: https://doi.org/10.1016/j.jinorgbio.2017.11.001
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. https://doi.org/10.1080/19393210.2012.656289 DOI: https://doi.org/10.1080/19393210.2012.656289
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. https://doi.org/10.1016/j.chemosphere.2023.138090 DOI: https://doi.org/10.1016/j.chemosphere.2023.138090
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. https://doi.org/10.1080/00103620802006610 DOI: https://doi.org/10.1080/00103620802006610
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. https://doi.org/10.1021/acssuschemeng.1c03434 DOI: https://doi.org/10.1021/acssuschemeng.1c03434
Diamond, J. (2008). A report on Alzheimer’s disease and current research. Alzheimer Society of Ca nada. http://brainxchange.ca/Public/Files/Events/National/ADandCurrentResearch_DrJackDiamond.aspx [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. https://doi.org/10.1007/s11104-015-2729-5 DOI: https://doi.org/10.1007/s11104-015-2729-5
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. https://doi.org/10.1007/s11011-017-0011-7 DOI: https://doi.org/10.1007/s11011-017-0011-7
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. https://doi.org/10.3390/antiox8090400 DOI: https://doi.org/10.3390/antiox8090400
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. https://doi.org/10.1080/19393210.2018.1442881 DOI: https://doi.org/10.1080/19393210.2018.1442881
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. http://dx.doi.org/10.1136/jnnp.2005.086553 DOI: https://doi.org/10.1136/jnnp.2005.086553
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. https://doi.org/10.1186/1752-1947-8-41 DOI: https://doi.org/10.1186/1752-1947-8-41
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. http://dx.doi.org/10.3233/ADR-170010 DOI: https://doi.org/10.3233/ADR-170010
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. https://apps.who.int/iris/bitstream/handle/10665/43870/9789241209472_eng.pdf?sequence=1&isAllowed=y [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. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf. [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. https://doi.org/10.3390/ijerph17228357 DOI: https://doi.org/10.3390/ijerph17228357
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. http://doi.org/10.14483/udistrital.jour.tecnura.2016.1.a09 DOI: https://doi.org/10.14483/udistrital.jour.tecnura.2016.1.a09
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. https://doi.org/10.1016/j.jclepro.2020.120884 DOI: https://doi.org/10.1016/j.jclepro.2020.120884
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. https://doi.org/10.1080/19440049.2015.1099078 DOI: https://doi.org/10.1080/19440049.2015.1099078
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. https://doi.org/10.21608/ejar.2018.135752 DOI: https://doi.org/10.21608/ejar.2018.135752
Hardisson, A., Revert, C., Gonzales-Weler, D., & Rubio, C. (2017). Aluminium exposure th rough the diet. Food Sci. Nutr, 3, 1-10. https://doi.org/10.24966/FSN-0176/100019 DOI: https://doi.org/10.24966/FSN-1076/100020
Hippius, H., & Neundörfer, G. (2003). The discovery of Alzheimer’s disease. Dialogues in clini cal neuroscience, 5(1), 101-108. https://doi.org/10.31887/DCNS.2003.5.1/hhippius DOI: https://doi.org/10.31887/DCNS.2003.5.1/hhippius
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. https://doi.org/10.1007/s11104-017-3256-3 DOI: https://doi.org/10.1007/s11104-017-3256-3
International-Aluminium. Primary Aluminium Production Date of Issue: 20 march 2023. https://international-aluminium.org/statistics/primary-aluminium-production/ [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. https://doi.org/10.17221/85/2018-CJFS DOI: https://doi.org/10.17221/85/2018-CJFS
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. https://doi.org/10.1016/j.jfca.2021.104131 DOI: https://doi.org/10.1016/j.jfca.2021.104131
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. https://doi.org/10.21608/asejaiqjsae.2016.2539 DOI: https://doi.org/10.21608/asejaiqjsae.2016.2539
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. https://doi.org/10.1016/j.ebiom.2017.06.005 DOI: https://doi.org/10.1016/j.ebiom.2017.06.005
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. http://dx.doi.org/10.1007/s12035-020-02096-w DOI: https://doi.org/10.1007/s12035-020-02096-w
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. http://dx.doi.org/10.1136/bmjopen-2021-052652 DOI: https://doi.org/10.1136/bmjopen-2021-052652
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). https://doi.org/10.4172/2161-0460.1000457 DOI: https://doi.org/10.4172/2161-0460.1000457
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. https://doi.org/10.1016/j.jtemb.201711.012 DOI: https://doi.org/10.1016/j.jtemb.2017.11.012
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. https://doi.org/10.1007/s00217-018-3124-2 DOI: https://doi.org/10.1111/1750-3841.14459
Lopera, F. (2004). Enfermedad de Alzheimer. Perspectivas en Nutrición Humana, 29-32. https://doi.org/10.17533/udea.penh DOI: https://doi.org/10.17533/udea.penh
Luján, J. (2010). Ingesta de aluminio al cocinar alimentos y hervir agua con utensilios domés ticos. Tecnología y ciencia. Año 3, (6), 26-32. https://www.utn.edu.ar/images/Secretarias/SCTYP/revistas/Revista-a3n6.pdf
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. https://doi.org/10.1016/j.med.2019.03.012 DOI: https://doi.org/10.1016/j.med.2019.03.012
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. https://doi.org/10.1016/j.jalz.2011.03.005 DOI: https://doi.org/10.1016/j.jalz.2011.03.005
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. https://doi.org/10.18684/BSAA(14)100-109 DOI: https://doi.org/10.18684/BSAA(14)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. https://doi.org/10.1016/j.jtemb.2016.12.001 DOI: https://doi.org/10.1016/j.jtemb.2016.12.001
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. https://doi.org/10.1080/10498850.2019.1707926 DOI: https://doi.org/10.1080/10498850.2019.1707926
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. https://doi.org/10.1016/S2214-109X(19)30074-9 DOI: https://doi.org/10.1016/S2214-109X(19)30074-9
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. https://doi.org/10.1080/19440049.2016.1228125 DOI: https://doi.org/10.1080/19440049.2016.1228125
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. https://doi.org/10.1016/j.jaim.2020.10.004 DOI: https://doi.org/10.1016/j.jaim.2020.10.004
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. https://doi.org/10.1080/19393210.2016.1158210 DOI: https://doi.org/10.1080/19393210.2016.1158210
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. https://doi.org/10.1016/j.jwpe.2021.102096 DOI: https://doi.org/10.1016/j.jwpe.2021.102096
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. https://doi.org/10.1111/1750-3841.14093 DOI: https://doi.org/10.1111/1750-3841.14093
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. https://doi.org/10.3390/ijms19103073 DOI: https://doi.org/10.3390/ijms19103073
Ropers, M. H., Terrisse, H., Mercier-Bonin, M., & Humbert, B. (2017). Titanium dioxide as food additive. Application of Titanium Dioxide, 10. https://doi.org/10.5772/intechopen.68883 DOI: https://doi.org/10.5772/intechopen.68883
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. https://doi.org/10.1016/s0140-6736(15)01124-1 DOI: https://doi.org/10.1016/S0140-6736(15)01124-1
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. https://doi.org/10.1080/19440049.2021.1923820 DOI: https://doi.org/10.1080/19440049.2021.1923820
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. https://doi.org/10.3390/foods11030379 DOI: https://doi.org/10.3390/foods11030379
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. https://doi.org/10.1186/s12302-017-0117-x DOI: https://doi.org/10.1186/s12302-017-0116-y
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. https://doi.org/10.1007/s00217-018-3124-2 DOI: https://doi.org/10.1007/s00217-018-3124-2
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. https://doi.org/10.1038/mp.2011.147 DOI: https://doi.org/10.1038/mp.2011.147
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. https://doi.org/10.3358/shokueishi.59.275 DOI: https://doi.org/10.3358/shokueishi.59.275
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. https://doi.org/10.1021/acs.iecr.5b04703 DOI: https://doi.org/10.1021/acs.iecr.5b04703
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. https://doi.org/10.1007/s10653-020-00550-1 DOI: https://doi.org/10.1007/s10653-020-00550-1
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. https://doi.org/10.1007/s10661-019-7477-1 DOI: https://doi.org/10.1007/s10661-019-7477-1
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. https://doi.org/10.1186/s12884-019-2636-5 DOI: https://doi.org/10.1186/s12884-019-2636-5
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. https://doi.org/10.14483/22487638.17088 DOI: https://doi.org/10.14483/22487638.17088
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. https://doi.org/10.1097/JOM.0000000000000487 DOI: https://doi.org/10.1097/JOM.0000000000000487
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. https://doi.org/10.1016/j.neulet.2015.11.014 DOI: https://doi.org/10.1016/j.neulet.2015.11.014
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. https://doi.org/10.4315/JFP-22-011 DOI: https://doi.org/10.4315/JFP-22-011
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. http://dx.doi.org/10.1016/j.scitotenv.2016.11.023 DOI: https://doi.org/10.1016/j.scitotenv.2016.11.023
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. https://doi.org/10.1016/j.envint.2018.12.037 DOI: https://doi.org/10.1016/j.envint.2018.12.037
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. http://dx.doi.org/10.1016/B978-0-12-384947-2.00023-4 DOI: https://doi.org/10.1016/B978-0-12-384947-2.00023-4
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. https://doi.org/10.1016/j.jinorgbio.2015.08.01 DOI: https://doi.org/10.1016/j.jinorgbio.2015.08.019
Cómo citar
APA
ACM
ACS
ABNT
Chicago
Harvard
IEEE
MLA
Turabian
Vancouver
Descargar cita
Licencia
Derechos de autor 2023 Katherine Gutiérrez-Álzate, Diofanor Acevedo-Correa, Jefferson Jose Urzola-Ortega, Lorenzo Fuentes-Berrio, Luis Alfonso Beltrán-Cotta
Esta obra está bajo una licencia internacional Creative Commons Atribución-CompartirIgual 4.0.
Esta licencia permite a otros remezclar, adaptar y desarrollar su trabajo incluso con fines comerciales, siempre que le den crédito y concedan licencias para sus nuevas creaciones bajo los mismos términos. Esta licencia a menudo se compara con las licencias de software libre y de código abierto “copyleft”. Todos los trabajos nuevos basados en el tuyo tendrán la misma licencia, por lo que cualquier derivado también permitirá el uso comercial. Esta es la licencia utilizada por Wikipedia y se recomienda para materiales que se beneficiarían al incorporar contenido de Wikipedia y proyectos con licencias similares.
