## 4 Conclusions  
So far, no studies have been carried out to determine the effect of the aluminum content in infusions with the addition of juices other than lemon juice. However, due to consumers' growing awareness regarding the health-promoting and anti-nutritional ingredients of the food consumed, the impact of adding lemon, Japanese quince, and quince juices to tea infusions was determined in this study. The significant difference in the titratable acidity of the juices contributed to a significant difference in the pH of the final infusions, which resulted in a substantial increase in the aluminum content in the infusions with the addition of lemon juice and Japanese quince. It has been shown that the main factor influencing the increase in the aluminum content in tea infusions with additives is the lowering of the pH value; therefore, due to its low titratable acidity, quince juice can be recommended as an addition to tea infusions. Additionally, it should be added to the infusion after removing the tea leaves to reduce the aluminum content. Estimated daily exposure to aluminum in the general population, assessed in several European countries, ranged on average from 0.2 to 1.5 mg/kg bw/week, and this figure increased to 2.3 mg/kg bw/week in highly exposed individuals [31]. The TWI set at 1 mg/kg body weight/week may be exceeded in a significant part of the European population, especially in people consuming granulated black tea and green tea with pH-lowering additives. It seems necessary for tea producers to add information on aluminum content to tea packaging and increase public awareness of the risks associated with excessive aluminum consumption, especially by small children, who are particularly vulnerable to exceeding the tolerable weekly intake. Conceptualization, A.M.; methodology, A.M.; validation, A.M. and M.W.-S.; formal analysis, A.M. and M.W.-S.; investigation, A.M. and M.W.-S.; data curation, M.W.-S.;  
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