Is aluminium foil dangerous for cooking? Here's what experts say

Aluminium foil is a kitchen staple, prized for its versatility in storing food, wrapping meals, and enhancing cooking methods like baking and grilling. Despite its widespread use, questions about its safety continue to surface. Is it truly a health hazard? The answer depends on how–and what–you use it for.

What the experts say
No, aluminium foil in itself is not hazardous to health. According to Dr. Ulrich Nehring, a certified food chemist, “If you follow certain rules, the use of aluminium foil as a packaging material for food is entirely safe.” However, there are some important precautions to consider.

When does aluminium become a concern?
Strongly acidic or salty foods, such as sliced apples, pickles, feta cheese, or sausage meat, should not be cooked or stored in aluminium foil. Acid or salt can react with the foil, causing aluminium ions to migrate into the food. Manufacturers explicitly warn against this on foil packaging.

To ensure safety, the European Council has defined a precautionary migration limit of 5 milligrams of aluminium per kilogram of food. Staying within this limit makes aluminium foil safe for everyday use.

Safe consumption levels
The European Food Safety Authority (EFSA) states that consuming 1 milligram of aluminium per kilogram of body weight per week is safe for healthy individuals. For instance, a person weighing 70 kilograms can safely ingest up to 70 milligrams of aluminium per week. Moreover, healthy kidneys can swiftly eliminate 99.9% of aluminium through urine, ensuring no long-term accumulation.

Precautionary measures

• Avoid acidic and salty foods in foil: Foods like tomatoes, citrus fruits, pickles, or marinades should not be cooked or stored in aluminium foil. Wrap these foods in butter paper or parchment paper first.
• Cook at moderate temperatures: Aluminium foil is safer for baking or low-temperature cooking than for grilling or broiling at high heat.
• Remove food promptly: Transfer acidic or salty food out of aluminium foil immediately after cooking to avoid metallic taste and limit aluminium exposure.
• Follow manufacturer guidelines: Adhere to the usage instructions on aluminium foil packaging, particularly regarding acidic or salty foods.
• Explore alternatives: Use glass, ceramic, or stainless-steel containers for cooking or storing foods with high acidity or salt content.