Table 1.

The results of major determinates of oral Al bioavailability, the oral bioavailability of Al, and other pharmacokinetic parameters in rats dosed with 1.5 or 3% basic SALP, containing ²⁶Al, in cheese (this study) and prior studies with acidic SALP in biscuit or in water. Values are mean ± SD.

	1.5% basic SALP in cheese	3% basic SALP in cheeses	acidic SALPa in biscuit	Waterb
Sum AUC for po 26Al (pg/l/h)	2219 ± 1127 c	2022 ± 1372	729 ± 481	5054 ± 1756
Sum AUC for iv 27Al (µg/l/h)	68745 ± 63166 d	20922 ± 8933	25829 ± 23790	21320 ± 17772
Oral Al bioavailability (%)	0.10 ± 0.07 e	0.29 ± 0.18 f	0.12 ± 0.11	0.28 ± 0.16
Tmax (h)	8.0 ± 2.6 c	8.6 ± 1.6	4.8 ± 1.6	1.5 ± 1.0
Cmax (pg/l serum)	104 ± 38 c	79 ± 37	50 ± 33	607 ± 295
Cmax (% of dose/ml serum)	0.00011 ± 0.00003 d	0.00013 ± 0.00008	0.00014 ± 0.00007	0.00088 ± 0.00045

^aResults from Yokel and Florence (2006). This study used 10 male Fisher 344 rats weighing 322 ± 32 gm that consumed ~ 1 gm biscuit containing ~ 1 nCi ²⁶Al in 1 or 2% acidic SALP.

^bResults from Yokel et al. (2001) and Zhou and Yokel (2006). These studies used male Fisher 344 rats; 19 weighing 280 ± 42 gm (Yokel et al., 2001) and 5 weighing 268 ± 18 gm (Zhou and Yokel, 2006), that were given an intra-gastric dose of 1 ml ~ pH 5 water solution containing ~ 1 nCi ²⁶Al.

^cThe combined results from 1.5 and 3% basic SALP in cheese were significantly different from acidic SALP in biscuit and Al in water.

^dThe combined results from 1.5 and 3% basic SALP in cheese were significantly different from Al in water.

^eSignificantly different from 3% SALP in cheese and Al in water.

^fSignificantly different from Al in biscuit.