Aluminum (Aℓ) utensils are considered as potential source of dietary Aℓ. Report suggests that acidic food cooked or stored in presence of Aℓ foil contain high concentrations of Aℓ. The extent of leaching mainly depends on the impurities present in the metal, pH, duration of the boiling and presence of some ions like fluoride. Present work deals with systematic study on F induced leaching of Aℓ from certain size plate (area 100 cm2) made up of known Aℓ alloy (the foil contents Fe - 0.3%, Cu – 0.06%, Zn - 0,03%, Ni – 0.005% , Si - 0.04%, Ni -0.02%, Aℓ99.545%) under action of ascorbic acid at different pH. Higher concentrations of F- and lower pH enhance Aℓ leaching to a great extent. Evidence was obtained showing that after a 2–days exposure at room temperature in presence of NaF, aluminum foil liberated nearly 1.00 mg/l of aluminum, compared with less than 0,041 mg/l in absence of fluoride. Experiments with boiling of solutions also resulted the maximum Aℓ leaching at 10 mg/l F, while minimum Aℓ leached in the absence of F. The results clearly indicate, that after a 60- minute boiling in the presence of Aℓ foil 55.7% of the initial amount of ascorbic acid in the solution was destroyed, while in the presence 1 mg/l F the respective data constituted 42.95%.There is reason to believe that in the experiments with ascorbic acid NaF prevents the oxidation of ascorbic acid, when the level of NaF is 1 mg/l.