1996 Fiscal Year Final Research Report Summary
INTAKE-QUANTITY OF ALUMINUM THROUGH A JAPANESE MEAL
| Project/Area Number |
07680031
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
家政学
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| Research Institution | KYOTO PREFECTURAL UNIVERSITY |
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Principal Investigator |
TOMITA Michio KYOTO PREFECTURAL UNIVERSITY,FACULTY OF LIVING SCIENCE,LABORATORY OF APPLIED PHYSICS,PROFESSOR, 生活科学部, 教授 (90026013)
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| Co-Investigator(Kenkyū-buntansha) |
SAITO Manabu KYOTO PREFECTURAL UNIVERSITY,FACULTY OF LIVING SCIENCE,LABORATORY OF APPLIED PHY, 生活科学部, 助手 (60235075)
HARUYAMA Yoichi KYOTO PREFECTURAL UNIVERSITY,FACULTY OF LIVING SCIENCE,LABORATORY OF APPLIED PHY, 生活科学部, 助教授 (00173097)
MINAMIDE Takahisa KYOTO PREFECTURAL UNIVERSITY,FACULTY OF LIVING SCIENCE,DEPARTMENT OF FOOD SCIENC, 生活科学部, 教授 (60081551)
HATA Akemi KYOTO PREFECTURAL UNIVERSITYK,FACULTY OF LIVING SCIENCE,DEPARTMENT OF FOOD SCIEN, 生活科学部, 教授 (60046448)
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| Project Period (FY) |
1995 – 1996
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| Keywords | Aluminum pan / Aluminum in foods / Intake of aluminum by meal |
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| Research Abstract |
The investigations performed in 1995 with the support of Grant-in-Aid for Scientific Research revealed that the boiling of acidic solutions significantly enhanced the aluminum-disolution from an alumininum-pan and the quantity of disolved aluminum increased as the acidity increased in case of an acetic-, malic-, and citric-acid, respectively. Furthermore the investigation revealed also that the aluminum-quantity in 1% solution of acetic acid increased exponentially as the temperature increased and that the eating of a typical Japanese-meal resulted in the intake of 3.4 mg aluminum.
The analyzes of 30 kinds of foods revealed that the mean contents of aluminum in meat and fish were 2.2 mg and 2.4 mg, respectively, as well as those in agricultural products were 5.3 mg in leaves, 4.5 mg in soybeans, 0.93 mg in fruits and 0.63 mg in roots or stems, respectively.
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