According to the current scientific status, however, the ingestion of aluminium doesn’t pose a health hazard for the average, healthy consumer: According to the European Food Safety Authority (EFSA), the weekly uptake of one milligram of aluminium per kilogram body weight with our food is safe from the physiological viewpoint.
For a person weighing 70 kilograms, the limit for the amount of aluminium thus lies at 70 milligrams per week. A person with healthy kidneys swiftly eliminates 99.9% of aluminium via the renal route.
In the light of recent scientific studies, in 2011 the Joint FAO/WHO Expert Committee on Food Additives (JECFA) went as far as raising the limit for the tolerable uptake of aluminium to two milligrams of aluminium per kilogram body weight, in other word to double the limit recommended by the EFSA in 2008.
