The Effect of Water Boiled in Aluminum Cookwares on Genomic Abnormalities in the Meristematic Cells of Onion Root

Introduction: One of the ways of human exposure to aluminum (Al) is Al food packaging materials and cookwares. Although many studies have examined the biotic influence of nanoparticles or ionic form of heavy metals, there are limited studies conducted on the possible health risks of metals in the form of alloy used for making utensils. In this study, the effect of water boiled in Al cookwares with defined concentrations of Al on the genomic abnormalities and cell division of meristematic cells of onion root was evaluated using Allium cepa assay. Materials and Methods: The onion roots were treated with water boiled in Al utensils (three pots) with different concentrations of Al (5 and 10 mg/l) for 42 to 43 hours and then analyzed for mitotic index (MI) and mitotic phase aberrations (MPA). Results: The percent of MI in the study groups treated with 5 mg/l of Al from pot 1 and 10 mg/l from all pots increased significantly compared to the control group (P < 0.05). Also, the frequency of total MPA in all Al treated groups significantly increased compared to the control group (P < 0.05). The most significant results were derived by sticky chromosomes, anaphase bridge, going ahead chromosome and disturbed mitosis, respectively. Conclusion: The result of this study confirmed the genotoxic effect of water boiled in Al cookwares containing the examined range of Al concentrations on the meristematic cells of onion root.