Description: <b>Aluminum</b> and Alzheimer’s disease (AD) has been investigated for decades, but it remains controversial<br>
-Elevated aluminum levels have been found in the brain tissue of some individuals with AD.<br>
-Animal studies have shown that aluminum exposure can:<br>
-Promote beta-amyloid aggregation (a hallmark of AD)<br>
-Induce oxidative stress<br>
-Disrupt mitochondrial function<br>
-In vitro studies suggest aluminum may promote tau phosphorylation and neuroinflammation—also key in AD pathology.<br>
-Some epidemiological studies (e.g., France, UK, Canada) found higher AD rates in areas with aluminum-contaminated water (>100 µg/L).
-bioavailability of aluminum may increase with age, increasing aluminum.
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Negative Findings:<br>
-Typical dietary aluminum intake (via food, water, cookware) is considered safe by most regulatory agencies.<br>
-Large-scale population studies generally don’t show a strong aluminum–AD link<br>
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Sources:
Cookware (e.g., foil, pots) Minimal if anodized or non-reactive<br>
Antacids Can contain 50–200 mg of aluminum per dose<br>
Food Additives Processed cheese, baking powder, food colorings<br>
Sodium aluminum phosphate Leavening agent in baked goods (e.g., pancakes, muffins)
Sodium aluminum sulfate Leavening agent (often combined with baking soda)
Aluminum ammonium sulfate Firming agent in pickles, baking powder
Aluminum potassium sulfate Used in pickling, firming vegetables
Aluminum silicate Anti-caking agent in powdered foods
Calcium aluminum silicate Anti-caking agent in salt, spices
Aluminum lakes Coloring in candies, frostings (no E number; used with FD&C dyes)
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Surface waters (lakes or rivers) are often treated with aluminum sulphate to induce floculation and remove organic and other contaminants. (0.023 surface water vs 0.006 mg/l underground water)<br>
-many authors have postulated that aluminum in drinking water may be more bioavailable than aluminum from other sources.<br>
-it is plausible that there is an increase in aluminum absorption with age<br>