Food Additive Aluminium Hydroxide: Uses, Risks, and What You Need to Know

When you see food additive aluminium hydroxide, a white powder used to control acidity and texture in processed foods and as an antacid in medicines. Also known as aluminum hydroxide, it's not something you'd find in your kitchen, but it's hiding in snacks, baked goods, and even some bottled waters. You might not realize it, but this compound shows up in more places than you think — and it’s not just there to make things taste better.

It’s primarily used as an antacid, a substance that neutralizes stomach acid to relieve heartburn and indigestion, which is why you’ll find it in over-the-counter remedies like Maalox or Mylanta. But in food, it plays a different role: it stabilizes pH, prevents clumping, and acts as a coloring agent. It’s in cheese powders, processed meats, and even some gluten-free flours. The FDA and EFSA allow it in small amounts, but that doesn’t mean it’s harmless over time. Studies have linked long-term aluminium exposure to neurological concerns, though the evidence isn’t conclusive. Still, if you’re eating a lot of packaged foods, you’re probably consuming more than you realize.

What’s more, food preservative, a substance added to food to prevent spoilage and extend shelf life isn’t the only job aluminium hydroxide does. It’s also used as a filler in supplements and as a binding agent in tablets. That means if you’re taking antacids or certain vitamins, you might be ingesting it daily. People with kidney problems are especially at risk — their bodies can’t flush out aluminium the way healthy ones do. And while your stomach might handle a little, your brain? That’s a different story. Some researchers believe aluminium may accumulate in brain tissue over decades, possibly contributing to cognitive decline, though no direct cause has been proven.

So what should you do? Start reading labels. Look for "aluminium hydroxide," "aluminum hydroxide," or "E173" on the ingredients list. Cut back on highly processed snacks, especially those with artificial colors or powdery coatings. Choose whole foods when you can. And if you’re using antacids regularly, talk to your doctor — there are safer alternatives that don’t carry aluminium. This isn’t about fear. It’s about awareness. You don’t need to eliminate it completely, but you should know where it’s coming from and why it’s there.

Below, you’ll find real-world guides that dig into how this additive interacts with medications, what it does to your body over time, and how to spot it in products you already use. These aren’t theoretical articles — they’re practical, no-fluff breakdowns from people who’ve seen the effects firsthand.