Ngila, Jane Catherine (1990) Kenyan Cooking Pots and Water as Sources of Dietary Aluminum. Masters thesis, Kenyatta University.
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Abstract
Kenyan cooking pots and water as sources of dietary aluminum. Elevated intake of aluminum has been implicated in a number of human neurological and osteological dysfunctions. Attention has been focused upon the possible line between Presenile dementia of the Alzheimer type and aluminum intake from the diet. The levels of aluminium in drinking water and in water samples boiled in various cooking pots were investigated. The cookware, both locally and internationally manufactured, were composed of, aluminum and steel saucepans, pressure cooker, electric kettle and traditional cooking clay pots from different parts of the country. The concentrations of aluminum found in water samples boiled in the above mentioned cooking pots are discussed with reference to the influence of a variety of factors, namely, the pH, fluoride concentration, cleaning process of the cooking pots, period of boiling, stir face area of the leaching material and the type of cookware used. It was found that the rate of aluminum leaching from cookware varied with changing pH, the highest concentration occurring under strongly acidic and alkaline conditions.Fluoride concentrations in water were also found to affect the leaching process, the rate of which increased significantly at fluoride concentrations. Above 1 mg/litre. Increased amounts of aluminium were leached on prolonged boiling. Successive boiling of water showed that the amount of aluminium leached from the cooking pot decreased with repeated boiling due to the formation of a protective oxide layer, The removal of this layer by cleaning the surface 2 resulted in an increase in the amounts of aluminum leached from the cooking pot. Considerable variation in the amounts of aluminum leached from different types of cooking pots under similar conditions was observed. The pressure cooker yielded the highest amount of aluminium and the steel saucepan the least. Among the traditional clay pots used, Muranga pots yielded the highest aluminium concentrations. The results of the present study clearly indicate that high concentrations of aluminium result from heating and boiling water in aluminium and also traditional cookware. , The implications of such elevated levels of aluminium are discussed in relation to water quality standards and environmental health.
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine T Technology > TX Home economics |
| Divisions: | Africana |
| Depositing User: | Geoffrey Obatsa |
| Date Deposited: | 03 Feb 2017 10:41 |
| Last Modified: | 03 Feb 2017 10:41 |
| URI: | http://thesisbank.jhia.ac.ke/id/eprint/1413 |
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