Alzheimer's Disease and risk from Aluminum

What is the relationship between aluminum and the development of Alzheimer's disease?

One of the most publicized and controversial hypotheses in the area of Alzheimer's disease research concerns aluminum, which became a suspect in Alzheimer's disease when researchers found traces of this metal in the brains of people with Alzheimer's disease. Many studies since then have failed to provide consistent or conclusive evidence of a role for aluminum in Alzheimer's disease.
 

Question: I have heard that aluminum may be involved in the development of Alzheimer's Disease. Does use of aluminum cookware and drinking from aluminum beverage cans place me at greater risk for developing this disease.

Answer: Aluminum is one of the most abundant elements found in the environment. Therefore, human exposure to this metal is common and unavoidable. However, intake is relatively low because this element is highly insoluble in many of its naturally occurring forms. The significance of environmental contact with aluminum is further diminished by the fact that less than 1% of that taken into the body orally is absorbed from the gastrointestinal tract.

The average human intake is estimated to be between 30 and 50 mg per day. This intake comes primarily from foods, drinking water, and pharmaceuticals. Based on the maximum levels reported in drinking water, less than 1/4 of the total intake comes from water. Some common food additives contain aluminum. Due to certain additives, processed cheese and cornbread are two major contributors to high aluminum exposures in the American diet. With regard to pharmaceuticals, some common over-the-counter medications such as antacids and buffered aspirin contain aluminum to increase the daily intake significantly. 

Over the last few years, there has been concern about the exposures resulting from leaching of aluminum from cookware and beverage cans. However, as a general rule, this contributes a relatively small amount to the total daily intake. Aluminum beverage cans are usually coated with a polymer to minimize such leaching. Leaching from aluminum cookware becomes potentially significant only when cooking highly basic or acidic foods. For example, in one study, tomato sauce cooked in aluminum pans was found to accumulate 3-6 mg aluminum per 100 g serving.

Over the last few years, there has been concern about the exposures resulting from leaching of aluminum from cookware and beverage cans. However, as a general rule, this contributes a relatively small amount to the total daily intake. Aluminum beverage cans are usually coated with a polymer to minimize such leaching. Leaching from aluminum cookware becomes potentially significant only when cooking highly basic or acidic foods. For example, in one study, tomato sauce cooked in aluminum pans was found to accumulate 3-6 mg aluminum per 100 g serving.