| dc.description.abstract | Aluminium is a common element available on the earth’s
surface mostly in combined form. It has numerous
applications in many areas of everyday life. Aluminium
has relatively superior metallic characteristics such as
good thermal conductivity, it is durable, low cost, and
low density. For these reasons, it is the material of choice
in the manufacture of cooking utensils. Aluminium
exposure to humans can result from the use of aluminium
cooking utensils, cans, and wrapping foils in food
preparation. Residing in areas with contaminated air
and consumption of water containing aluminium ions
also contribute to aluminium exposure. In addition, it
is released into the environment through mining, acidic
rain, and other geographical natural activities. Effects of
aluminium poisoning include neurological disorders such
as Alzheimer’s disease, reduced intellectual capability, renal
failure, and bone defects. The exposure to cookware can
be reduced by the use of anodized utensils. Aluminium
ions in water can be removed by adsorption, ion exchange,
membrane filtration, and reverse osmosis. This paper
discusses various studies done on the aluminium source
and processes of its exposure human population, the
effects of aluminium poisoning, remediation methods to
reduce aluminium exposure, and recommendations. | en_US |
