# Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS
## 3 Results and Discussion
### The Permissible Daily Intake Limit of Chemical Elements
The national standard organization may establish or update the policies related to the materials and type of pots used in cookware to protect consumers through minimizing health risks associated with element migration. Concerning the international level, the present research may offer a contribution to the global standards related to international trade regulations and agreements about cookware materials to ensure the safety and quality of cookware products across borders. The research outcomes of the current study can contribute to educational campaigns at local, national, and international levels to raise awareness among consumers about the recommended conditions of using aluminum cookware and the associated potential health risks. The strengths of the current study include several aspects, such the protection of public health by assessing the potential migration of heavy elements to food; the contribution to consumer awareness about potential risk of aluminium cookware; the possible contribution to the development of policies and regulations at local, national, and international levels to ensure the safety of cookware materials; and confirming the unsuitability of EDS and XPS methods for quantifying the elements that have migrated to food. On the other hand, the weakness of the present study is mainly related to the fact that the migration of elements is a complex process influenced by various factors such as the type of pot, food ingredients, pH, temperature, and cooking time. Understanding the interplay of these factors is challenging. Furthermore, the diversity of cookware materials, coupled with variations in cooking techniques, is a great challenge to capture and report the full range of potential exposures and related health issues. The novel aspects of the present study are summarized as follows:  
* Examining element migration from aluminium cooking pots to foods, covering almost all possible variables that meet real-life cooking conditions, such as pot quality, pot type (traditional pots or pressure cookers), water supply (tape or mineral water), food acidity, the addition of salt, spices, and the effect of cooking time. * Using actual food experiments like real food preparation and validating the results with standard food simulant experiments. * Studying the effect of extreme cooking conditions on element migration to food such as experiments AC-5; AS-5; ACP-5; APP-5. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample Code**} & \multicolumn{5}{c}{**Calculated Intake Quantity per Day (mg/Day)**} \\ \cline{2-6}  & **Al** & **Fe** & **As** & **Cd** & **Pb** \\ \hline AC-1 & 9.327 & 2.417 & 0.0046 & 0.0019 & 0.0079 \\ AC-2 & 14.73 & 2.782 & 0.0056 & 0.0019 & 0.0079 \\ AC-3 & 14.44 & 3.029 & 0.0052 & 0.0020 & 0.0087 \\ AC-4 & 14.52 & 3.298 & 0.0069 & 0.0020 & 0.0088 \\ AC-5 & 17.29 & 3.544 & 0.0067 & 0.0021 & 0.0084 \\ AS-5 & 16.05 & 3.017 & 0.0068 & 0.0021 & 0.0085 \\ ACP-5 & 26.78 & 3.821 & 0.0070 & 0.0020 & 0.0083 \\ APP-5 & 23.61 & 3.040 & 0.0059 & 0.0021 & 0.0082 \\ \hline \hline \end{tabular}
\end{table} 
Table 9: The calculated intake quantity per day (mg/day) for the results of actual food experiments. * The investigation of element migration from aluminium pressure cookers. * Element migration was characterized using three techniques (ICP-MS, EDS, and XPS) for evaluating the results, which provided a more comprehensive analysis and more confidence in the results. * This study confirmed the unsuitability of EDS and XPS techniques for quantifying elements that have migrated to food. * This study can contribute to the protection of public health by assessing the migration of heavy elements to food and the awareness of consumers about the potential risk of aluminium cookware, especially aluminium pressure cookers.