A senior Nutrition and Dietetic technician, Ana Luzón, says that she hardly uses aluminum foil to wrap her children’s sandwiches for a long-term food safety reason: the migration of metals into food, an “invisible” but possible risk, especially in school snacks.
The position is defended in an article published by the Spanish portal Huffpost, and focuses on a common habit in many families: preparing a snack, cutting aluminum foil and wrapping it automatically.
According to Ana Luzón, the problem is not occasional use, but repeated exposure accumulated over time, especially when aluminum comes into direct contact with food. The technique states that the body can eliminate small amounts, but warns of the weight of the daily sum from various sources.
The expert adds that certain conditions that are very common in snacks, such as specific ingredients or foods that are still hot, can favor the microscopic transfer of particles from the casing to the food.
When the risk increases: sour, hot and salty
Among the examples mentioned are acidic foods. The technique indicates that ingredients such as tomatoes, kiwi or seasonings with vinegar and lemon can accelerate the microscopic “dissolution” of aluminum, facilitating its passage into the food.
Another common scenario is wrapping food while it’s still hot, like a freshly made sandwich or a tortilla that keeps warm. According to the expert, the temperature can significantly increase metal migration.
The presence of salt is also highlighted as a factor that can favor the process, functioning as a catalyst. In practical terms, the message is clear: the combination of aluminum with heat, acidity or salt tends to be the least desirable context.
Why is it more worrying in the case of children?
Ana Luzón highlights that, in the case of younger people, the concern is greater because they are developing, including at the cognitive level. Therefore, he argues that reducing avoidable exposures is part of a long-term food safety strategy.
The technique also states that, by adding the aluminum in the casing with that of some kitchen utensils and what may exist naturally in certain foods, it is possible to approach the limits recommended by European entities, advocating a preventive approach.
Alternatives highlighted: safer and more sustainable
Instead of aluminum, the expert suggests reusable options, highlighting beeswax wraps, as they are breathable, natural and suitable for cold sandwiches, in addition to reducing waste.
As additional alternatives, he highlights silicone or plasticized fabric bags, as they are easy to wash and durable, and stainless steel lunch boxes, described as a more inert solution for transporting food, without retaining odors and with a lower risk of particle transfer.
According to , and for those who need a disposable option, it also mentions baking paper (food grade) as a more neutral choice than metal in specific situations.
In the end, Ana Luzón reinforces that it is not a case of alarmism if aluminum foil is used from time to time, but she considers it sensible to avoid direct contact with acidic or hot foods, classifying this change as one of the simplest decisions to protect children’s health on a daily basis.
Also read:
