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.