Monday's Beijing News reported on a survey
by the China Center for Disease Control and Prevention (CDC) which found
that 40 percent of food products in China contained more aluminium
than national standards stipulate.
The newspaper said the CDC investigated foods in 12
provinces and autonomous regions, though it did not report when,
and that many contained 2 to 9 times more aluminium than
recommended.
The source was thought to be acid salts used along
with yeast powder as a leavening agent in a variety of foods
including deep-fried twisted dough sticks (a popular breakfast
food), deep-fried snacks, steamed buns, cakes, breads and
cookies.
The paper said people in China consume an average
of 34 milligrams of aluminium daily, within WHO limits for adults
but potentially dangerous for children.
"Too much aluminium can cause neurological diseases
and a loss of calcium," Yu Kang, a professor at Beijing Union
Medical College Hospital was quoted as saying.
A diet high in aluminium "can hinder a child's
intellectual development and physical growth," Yu added.
Wang Lin from the CDC's Nutrition Department said
foods should be made using natural, aluminium-free leavening
agents, and people should not eat too many foods that could contain
them.
(Xinhua News Agency, China.org.cn December 13,
2005)
