In this investigation, leaching of aluminum foil in different food samples (red meat and chicken) was studied. The effect of cooking treatments (temperature and time of cooking) on aluminum contents of food samples baked in aluminum foil was evaluated. Cooking increased aluminum concentration in both samples under investigation. The highest increase was in chicken sample baked for 20 min at 250 C˚˚. It was also found that the acidic content of chicken sample in addition to the cooking process affected the migration of aluminum. Excessive consumption of aluminum from leaching aluminum foil has an extreme risk effect. Aluminum foil may be used for packing but not for cooking.