Aluminum bioavailability from foods

人们担心，人的一生中大脑铝的积累可能会导致阿尔茨海默氏症和相关的神经退行性疾病。这项拟议研究的总体目标是检验零假设，即铝的生物可利用性与食物和饮用水相当。如果零假设被接受，对典型美国人铝摄入量的担忧应该集中在食物上，而不是饮用水上。其具体目标是为这些食品生产含26Al的食品，并确定这些选定的代表性食品中铝的口服生物利用度，与饮用水中铝的口服生物利用度进行比较。将生产的食品是烘焙食品和加工奶酪，其中26Al将在食品生产中加入，以及菠菜和茶，其中26Al将在水培生产中加入。在整个研究过程中，铝的生物利用度将从口服含26Al食物后的血清26Al浓度×时间曲线下的面积与通过持续静脉注射27Al产生的血清27Al浓度获得的等效项进行比较。用加速器质谱仪分析26Al，用原子吸收光谱分析27Al。据推测，由于铝与抑制其吸收的食物成分结合，来自食物的口服铝的生物利用度将低于从水中获得的铝。这一结果将解决饮用水是否对人体吸收的铝有很大贡献的争议。这些结果将表明，监管机构是否应该考虑以健康为基础的标准来管理饮用水中的铝，或者是否可以通过减少食品中的铝来更有效地减少人体吸收的铝。

There is concern about brain aluminum accumulation over the life span that might contribute to Alzheimer's disease and related neurodegenerative disorders. The overall objective of the proposed research is to test the null hypothesis that the bioavailability of Al is comparable from foods and from drinking water. If the null hypothesis is accepted the concern about Al intake for typical Americans should focus on food and not drinking water. The specific aims are to produce food products containing 26Al in the normal chemical species for these foods and determine Al oral bioavailability from these selected representative foods, compared to Al oral bioavailability from drinking water. Foods to be produced are a baked good and a processed cheese, in which 26Al will be incorporated during food production, and spinach and tea, in which 26Al will be incorporated during their hydroponic production. Al bioavailability will be determined from the area under the serum 26Al concentration x time curve after bolus administration of the 26Al-containing food compared to the equivalent term obtained from serum 27Al concentration produced by continuous intravenous 27Al infusion throughout the study. 26Al will be analyzed by accelerator mass spectroscopy; 27Al by atomic absorption spectroscopy. It is hypothesized that oral Al bioavailability from food will be less than from water, due to Al binding to food components that inhibit its absorption. The results will resolve the controversy whether drinking water contributes a significant amount of the Al that is absorbed by the human. The results will suggest whether health-based standards to regulate Al in drinking water should be considered by regulatory agencies or whether reduction of absorbed Al in the human can be more effectively achieved by reducing Al in foods.