Potassium aluminum sulfate and ammonium aluminum sulfate are two common aluminum-containing food additives. They are widely used as leavening agents, such as steamed bread, noodles, fried dough sticks, oil cakes, twists, fried cakes, vermicelli, bread, jellyfish, puffed food and other flour products that Chinese residents often eat. For example, alum commonly used in making steamed bread, fried dough sticks and other foods is potassium aluminum sulfate.

According to relevant sources, if the traditional aluminum-containing leavening agent is used in flour products, the aluminum residue in the products will usually be higher than the maximum limit standard of 100mg/kg, which is also the reason why a large number of products have been detected to exceed the standard. Take fried dough sticks as an example. Suppose a fried dough stick is 50g. If food additives containing aluminum are used, the aluminum content will reach about10mg. If you eat two fried dough sticks every day, the aluminum content in your body will be as high as 600mg a month. Generally, in a normal human body of 70 kg, the aluminum content should not exceed 6 1 mg.

As a non-essential element for human body, excessive aluminum content will do great harm to human body. Kai Zhong, a researcher at the National Food Safety Risk Assessment Center, said that aluminum is a low-toxic element. Although it will not cause acute poisoning, long-term consumption of food with excessive aluminum content will do great harm to human body. After human body ingests aluminum, only 10%- 15% can be excreted, and most of it will accumulate in the body, which will combine with many important components of human body, such as protein and enzymes, and affect many biochemical reactions in the body. Long-term intake will damage the brain, lead to dementia, and may also cause anemia, osteoporosis and other diseases, especially to the elderly, children and pregnant women with weak physical resistance, which may lead to.