What will happen if you eat too much alum?
In recent years, food safety issues have attracted much attention. As a common food additive, the safety of alum has also triggered extensive discussions. Alum (chemical name is potassium aluminum sulfate) is often used in foods such as fried dough sticks and vermicelli to play a leavening and stabilizing role. However, excessive intake may be harmful to health. This article will combine the hot topics and hot content on the Internet in the past 10 days to analyze in detail the potential risks of excessive intake of alum.
1. Basic information about alum
Alum is an inorganic compound with the chemical formula KAl(SO₄)₂·12H₂O. It usually exists in the form of white powder or crystal. The following are the main uses and properties of alum:
| use | Common foods | Maximum allowable addition amount (Chinese standard) |
|---|---|---|
| Leavening agent | Fried dough sticks, steamed buns | 100mg/kg |
| Stabilizer | vermicelli, vermicelli | 200mg/kg |
| water purifier | Drinking water treatment | 0.2mg/L |
2. The harm of excessive intake of alum
According to recent health science and medical research, excessive intake of alum may cause the following health problems:
| Hazard type | Specific performance | high risk groups |
|---|---|---|
| nervous system damage | memory loss, cognitive dysfunction | children, elderly |
| skeletal system problems | Osteoporosis and increased risk of fractures | postmenopausal women |
| Digestive system discomfort | Nausea, vomiting, diarrhea | People with weak gastrointestinal function |
| Kidney burden | Abnormal kidney function and stone risk | kidney disease patients |
3. Recent hot events and expert opinions
1.The incident of "aluminum in fried dough sticks exceeding the standard" attracts attention again: A random inspection by a local market supervision bureau found that the aluminum residue in some vendors’ fried dough sticks exceeded the standard by more than three times, causing concern among consumers.
2.Expert advice: A professor at the School of Food, China Agricultural University, pointed out that foods made without aluminum leavening agents should be chosen as much as possible to reduce alum intake.
3.Hot discussion on the Internet: The Weibo topic #是什么意思是什么意思# has been read more than 120 million times, and netizens have shared ways to identify aluminum-containing fried dough sticks.
4. How to reduce alum intake
1.Buying Tips: Choose foods marked “aluminum-free”; fried dough sticks that are too white or too crispy may contain high aluminum content.
2.home alternatives: Yeast and baking powder can be used instead of alum in homemade pasta.
3.dietary advice:
| food category | Recommended intake frequency | Healthier alternatives |
|---|---|---|
| Fried dough sticks | ≤1 time per week | Whole wheat bread |
| fan | ≤2 times per week | fresh vegetables |
| puffed food | Eat as little as possible | Nut snacks |
5. Comparison of domestic and foreign standards
Different countries have different standards for the use of alum:
| Country/Region | Allowed scope of use | Limited standard |
|---|---|---|
| China | some food | 100-200mg/kg |
| European Union | Direct addition is prohibited | For water purification only |
| USA | allowed | No uniform limit |
6. Summary and suggestions
As a traditional food additive, alum is safe when used in moderation, but excessive intake does pose health risks. Consumers are advised to:
1. Enhance food safety awareness and pay attention to food labels
2. Eat a diversified diet and avoid eating alum-containing foods alone for a long time
3. Special groups (pregnant women, children, the elderly) need to strictly control their intake
4. If you find food that is suspected of exceeding the standard, you can report it to the market supervision department.
Food safety requires the joint efforts of producers, regulators and consumers. Through scientific knowledge and rational choices, we can enjoy delicious food while minimizing health risks.
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