Earlier quoted context omitted.
You shouldn't use aluminum foil with tomato/lemon/vinegar/brined foods or as "grilling packets" (direct fire/high heat) because of leaching risk. There's no concern with using aluminum in most cases (with dry/non-acidic foods) but leaching is a real problem with acidic/salty/wet/high eat.
What is the leaching risk, though? If aluminum does get in your food, is it bad for you in a specific way, or is it more like iron?
EFSA full review: animal studies show nervous-system effects from aluminum exposure. https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa....
CDC/ATSDR: oral risk levels are based on neurological effects seen in exposed animals. https://wwwn.cdc.gov/TSP/ToxProfiles/ToxProfiles.aspx?id=191...