Different cooking conditions were examined for aluminum content in food cooked while wrapped with aluminum foil. The influence of each anticipated factor (the acidity of the cooking medium, type of acids normally used in cuisines namely acetic and tartaric acids, various cooking temperatures, influence of the presence of sodium chloride salt, the effect of cooking oil, and the length of time of cooking) was studied thoroughly as a function of aluminum degraded out of the aluminum foils to the medium. The experimental samples were digested with nitric acid upon fulfillment of examining each factor separately before quantifying aluminum with the sensitive technique of atomic absorption spectroscopy. The outcomes of the study have shown that the increment in the acidity and the heat of the cooking medium have exhibited a very noticeable effect on the Aluminum content leaked out of the aluminum foil. Nevertheless, the cooking time, the presence of the salt of sodium chloride, and the oil medium compared to the aqueous have exhibited a positive influence by increasing the aluminum leakage out of the foil into the solution.
