title: Aluminum bioavailability from the approved food additive leavening agent acidic sodium aluminum phosphate, incorporated into a baked good, is lower than from water.
abstract: There are estimates of oral aluminum (Al) bioavailability from drinking water, but little information on Al bioavailability from foods. Foods contribute approximately 95% and drinking water 1-2% of the typical human's daily Al intake. The objectives were to estimate oral Al bioavailability from a representative food containing the food additive acidic sodium aluminum phosphate (acidic SALP), a leavening agent in baked goods. Rats were acclimated to a special diet that resulted in no stomach contents 14 h after its withdrawal. They were trained to rapidly consume a biscuit containing 1.5% acidic SALP. Oral Al bioavailability was then determined from a biscuit containing 1% or 2% acidic SALP, synthesized to contain (26)Al. The rats received concurrent (27)Al infusion. Blood was repeatedly withdrawn and serum analyzed for (26)Al by accelerator mass spectrometry. Total Al was determined by atomic absorption spectrometry. Oral (26)Al bioavailability was determined from the area under the (26)Al, compared to (27)Al, serum concentrationxtime curves. Oral Al bioavailability (F) from biscuit containing 1% or 2% acidic (26)Al-SALP averaged approximately 0.11% and 0.13%; significantly less than from water, which was previously shown to be approximately 0.3%. The time to maximum serum (26)Al concentration was 4.2 and 6h after consumption of biscuit containing 1% or 2% (26)Al-acidic SALP, respectively, compared to 1-2h following (26)Al in water. These results of oral Al bioavailability from acidic (26)Al-SALP in a biscuit (F approximately 0.1%) and results from (26)Al in water (F approximately 0.3%) x the contributions of food and drinking water to the typical human's daily Al intake ( approximately 5-10mg from food and 0.1mg from water, respectively) suggest food provides approximately 25-fold more Al to systemic circulation, and potential Al body burden, than does drinking water.
authors.affiliation: Pharmaceutical Sciences Department, College of Pharmacy, University of Kentucky Medical Center, 725 Rose Street, Lexington, KY 40536-0082, USA. ryokel@email.uky.edu <ryokel@email.uky.edu>
authors.forename: Robert A
authors.initials: RA
authors.lastname: Yokel
authors.forename: Rebecca L
authors.initials: RL
authors.lastname: Florence
mesh_terms: D017607:Aluminum Compounds / Q000097:blood / Q000737:chemistry / Q000493:pharmacokinetics*; D000821:Animal Feed; D000818:Animals; D001682:Biological Availability; D003296:Cooking; D004326:Drinking; D005503:Food Additives / Q000737:chemistry / Q000493:pharmacokinetics*; D006863:Hydrogen-Ion Concentration; D008297:Male; D010710:Phosphates / Q000097:blood / Q000737:chemistry / Q000493:pharmacokinetics*; D011868:Radioisotopes; D051381:Rats; D011916:Rats, Inbred F344; D017670:Sodium Compounds / Q000097:blood / Q000737:chemistry / Q000493:pharmacokinetics*; D013054:Spectrophotometry, Atomic; D014867:Water / Q000737:chemistry*
chemical_list: D017607:Aluminum Compounds; D005503:Food Additives; D010710:Phosphates; D011868:Radioisotopes; D017670:Sodium Compounds; D014867:Water; C040382:aluminum sodium phosphate