Dietary aluminum exposure from cookware uses and its association with behavioral determinants in an urban pilot study

Aluminum cookware remains widely used in household and commercial food preparation, particularly in small-scale food vending systems, raising concerns regarding environmental quality and human exposure through food-contact materials. This pilot study evaluated aluminum migration into foods under typical cooking conditions and examined behavioral and socio-educational determinants influencing cookware usage. A structured questionnaire survey of food vendors (n = 35) was statistically analyzed using chi-square tests and correlation analyses to assess associations between education level, awareness of aluminum-related health risks, and cookware-use behavior. Aluminum concentrations in food samples were quantified following standardized laboratory analytical procedures. Survey results indicated that 82.9% of respondents used aluminum cookware daily, while only 48.6% were aware of potential health risks associated with aluminum exposure. Education level showed a significant association with awareness (χ2 = 10.91, p = 0.028), with a moderate positive correlation (r = 0.344, p = .045). Concern regarding aluminum toxicity exhibited a strong inverse correlation with aluminum cookware use (r = − 0.599, p <.001), indicating a substantial behavioral effect. Controlled cooking experiments revealed pronounced differences in aluminum migration across cookware materials. Rice cooked in aluminum vessels contained 19.83 ± 0.18 mg Al/100 g, whereas rice cooked in stainless steel, copper, or earthenware contained < 1 mg Al/100 g. One-way ANOVA confirmed highly significant differences among cookware types (F(3,8) = 542.7, p < 0.0001), with an exceptionally large effect size (η2 = 0.99). Street food samples also showed measurable aluminum levels, with biryani exhibiting the highest concentration (~ 6 mg Al/100 g). The findings highlight aluminum cookware as a significant contributor to dietary aluminum exposure and demonstrate how education and risk perception influence mitigation behavior. The study underscores the need for evidence-based environmental quality management strategies, public awareness initiatives, and regulatory guidance to reduce metal exposure from food-contact materials.