To understand the condition of aluminum contamination in high aluminum food, and to assess the risk of dietary exposure to aluminum in Jinan.MethodsSurveillance on aluminum residuals in flour products, aquatic products, animal offal and starch products was conducted in Jinan from 2011to 2012. According to average food consumption from “nutritional and health status survey of Shandong residents in 2002” and the aluminum PTWI (provisional tolerated weekly intake) 2mg/kg BW in food established by JECFA in 2011, the point assessment method recommended by Food Safety Risk Analysis-Chemical Hazard Assessment was applied for exposure assessment and safely daily intake estimation. Results190food samples of four categories were tested. The average aluminum residual was 263.58mg/kg, the total detection rate was 65.79%(125/190) and the violation rate was 43.68%(83/190). The average aluminum residual of flour products was 203.79mg/kg, the maximum residual was 1260.90mg/kg, the detection rate was 58.68%(71/121) and the violation rate was 33.06%(40/121). The violation rate of fried bread stick was the highest, the detection rate of steam bread was the lowest and no sample exceeded the standard. The average aluminum residual of dried/salted aquatic products was 484.53mg/kg, the maximum residual was 2815.00mg/kg, the detection rate was 74.47%(35/47) and the violation rate was 70.21%(33/47). The violation rate of jellyfish and laver was 100%. The average aluminum residual of glass noodle products was 80.65mg/kg, the maximum residual was 423.00mg/kg and the detection rate was 75.00%(9/12). The average aluminum residual of animal viscera was 168.10mg/kg, the maximum residual was 251.00mg/kg and the detection rate and violation rate were 100.00%. The weekly average aluminum intake from four food categories was 9.07mg/kg BW, 4.54times of PTWI. Aluminum exposure from flour products was the highest, and dried/salted aquatic products was the second, which estimated to 6.33and 2.24mg/kg BW, 3.17and 1.12times of PTWI, respectively. ConclusionThe aluminum residuals of fried bread stick, jellyfish, laver and animal viscera were serious in Jinan. The dietary exposure to aluminum was high which put high risk upon local residents. In order to reduce dietary intake of aluminum, technical guidance on how to use aluminum-containing food additives scientifically and rationally should be strengthened.