Study of aluminium and lead in some traditional Omani dishes.

Because of the recent interest on the aluminium content of foods cooked in aluminium saucepans and the association between aluminium and lead and many toxic symptoms and disease, information about the source of exposure of man to these metals specially from food and drinks are required. Thirty four of the most commonly consumed Omani dishes were analyzed for their aluminium and lead content, in order to determine the level of contamination and to estimate the approximate oral intake of each metal. The level of aluminium in the studied dishes was in the range between 0.