A simple model describing the complexing effect in theleaching of aluminum from cooking utensils is presentedin this paper. Some experimental results obtained by previousworkers may be explained by this model, whichdemonstrates that the complexing effect takes a veryimportant role in the process of aluminum liberated fromcooking utensils. Increased concentrations of complexingions (organic acids, fluoride ion, OH-, etc.) significantlyenhance the release of aluminum. The speciation ofaluminum in simulated food solution is also investigated.The model suggests that in the pH range of most food(pH 4-8) aluminum present is predominantly in the form oforganic Al-complexes, which is harmful to the human body.