In this study, aluminium (Al) leaching from different types of Al foils (Al-only foil and baking paper-Al foil) into baked meat were determined. Meat (beef, mutton, and chicken (breast and drumstick) was cooked in oven, using two foil types, at 150 degrees C for 60min, 200 degrees C for 40min, 250 degrees C for 20min. Al content was determined by ICPS-MS. Increasing meat fat content, cooking temperature, time, and decreasing pH caused more increase of leaching from Al-only foil than from baking paper-Al foil, which warrants further studies to determine effects of foil types on Al leaching into food under different conditions. This study shows information about Al leaching from different foils. Results provide clues regarding how cooking applications can change leaching of Al.