Etude de l’impact de l’utilisation des appareils de cuisson en Aluminium sur la composition chimique et la sécurité des aliments

Abstract

Aluminum cookware is widely used due to its light weight, affordability, and excellent heat conductivity. However, when exposed to high temperatures or acidic foods (like tomatoes or lemons), aluminum can leach into food, potentially posing health risks. Some studies have linked chronic aluminum exposure to neurological disorders such as Alzheimer‟s disease. In contrast, stainless steel (inox) cookware is considered safer because it is non-reactive,corrosion-resistant, and does not release harmful substances, even during prolonged or high-temperature cooking. Aluminum Heats quickly but can react with acidic foods; not ideal for long cooking durations.Stainless steel (inox) Safe, durable, and suitable for all cooking types.