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<p>Metals leaching from cookware into food poses potential health risks, including neurological and kidney disorders. This study investigates the release of nickel, chromium, and iron from aluminum, stainless steel, and titanium-stabilized 316 stainless-steel cookware into food. Using Atomic Absorption Spectrophotometry (AAS), metal concentrations were measured in yam, beans, and tomatoes cooked in new and old cookware, with and without palm oil. Minimal leaching was observed from new cookware, while old stainless steel and aluminum released significant amounts of nickel and chromium, especially in acidic foods. Yam cooked in old stainless steel had highest nickel concentration (0.52 ± 0.03&#xa0;mg/kg), and chromium leaching peaked in tomatoes (0.028 ± 0.04&#xa0;mg/kg). Estimated daily intake (EDI) of nickel and chromium exceeded WHO/FAO limits in several cases. Iron leaching was minimal, and Ti 316 cookware showed negligible metal release. These findings emphasize the importance of cookware conditions in minimizing dietary metal exposure and protecting public health.</p> Graphic abstract <p></p>

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Metal leaching from cookware: Impact of palm oil on food safety

  • 期刊论文

  • 发表日期：

    2025年9月15日

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  • Eka Bassey Essien,
  • Mercy Ezinne Alozie,
  • Miracle Chika Ogbonna,
  • Oghenetega Allen Obewhere

摘要

Metals leaching from cookware into food poses potential health risks, including neurological and kidney disorders. This study investigates the release of nickel, chromium, and iron from aluminum, stainless steel, and titanium-stabilized 316 stainless-steel cookware into food. Using Atomic Absorption Spectrophotometry (AAS), metal concentrations were measured in yam, beans, and tomatoes cooked in new and old cookware, with and without palm oil. Minimal leaching was observed from new cookware, while old stainless steel and aluminum released significant amounts of nickel and chromium, especially in acidic foods. Yam cooked in old stainless steel had highest nickel concentration (0.52 ± 0.03 mg/kg), and chromium leaching peaked in tomatoes (0.028 ± 0.04 mg/kg). Estimated daily intake (EDI) of nickel and chromium exceeded WHO/FAO limits in several cases. Iron leaching was minimal, and Ti 316 cookware showed negligible metal release. These findings emphasize the importance of cookware conditions in minimizing dietary metal exposure and protecting public health.

Graphic abstract