ALUM IN FOODS. 7 



By the term "large quantity " we understand such an amount of aluminum as would 

 b>e ingested only under very unusual conditions, as for example, where the flour con- 

 sumption is mainly in the form of biscuits or other articles leavened with aluminum 

 baking powders. This amount may reach 150 to 200 milligrams ' (2.31 to 3. 09 grains) 

 of aluminum per day. A person subsisting mainly on baking-powder biscuits, as may 

 happen in camp life, might ingest an amount in excess of 200 milligrams per day. 

 With this possibility in mind, we have also studied the effects of amounts up to and 

 exceeding 1,000 milligrams 2 (15.4 grains) of aluminum per day. 



With this understanding of the terms, the board give the following 

 answers to the questions submitted to them: 



Aluminum compounds when used in the form of baking powders in foods have not 

 been found to affect injuriously the nutritive value of such foods. 



Aluminum compounds when added to foods in the form of baking powders, in small 

 quantities, have not been found to contribute any poisonous or other deleterious effect 

 which may render the said food injurious to health. The same holds true for the amount 

 of aluminum which may be included in the ordinary consumption of aluminum 

 baking powders furnishing up to 150 milligrams (2.31 grains) of aluminum daily. 



Aluminum compounds when added to foods, in the form of baking powders, in large 

 quantities, up to 200 milligrams (3.09 grains) or more per day, may provoke mild 

 catharsis. 



Very large quantities of aluminum taken with foods in the form of baking powders 

 usually provoke catharsis. This action of aluminum baking powders is due to the 

 sodium sulphate which results from the reaction. 



The aluminum itself has not been found to exert any deleterious action injurious 

 to health, beyond the production of occasional colic when very large amounts have 

 been ingested. 



When aluminum compounds are mixed or packed with a food, the quality or strength 

 of said food has not been found to be thereby reduced, lowered, or injuriously affected. 



In short, the board conclude that alum baking powders are no 

 more harmful than any other baking powders, but that it is wise 

 to be moderate in the use of foods that are leavened with baking 

 powder. 3 



i This is approximately equivalent to 1J to 2 level teaspoonfuls alum baking powder. 

 2 Approximately equivalent to 10 level teaspoonfuls alum baking powder. 

 8 See footnotes, pages 3 and 6. 



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