When using aluminum foil or cooking with aluminum containers, particles of this metal may migrate into the food. Among the aluminum utensils preferred by Italians, there is certainly the coffee maker. Is it possible that the aluminum of the mocha ends up in the coffee? If so, what are the health risks?
Because aluminum can be dangerous to health
According to the World Health Organization, every person can tolerate a weekly dose of aluminum equal to 2 milligrams for every kilo of weight. Crossing this threshold is not easy. The risk of contamination is therefore considered low. But it is important to remember that aluminum could be dangerous for the central nervous system. It could also interfere with the absorption of calcium and iron, as well as damage bone metabolism. The risks mainly concern the elderly, those suffering from kidney disease, children under 3 years and pregnant women. It is therefore normal for those who have a coffee maker to ask themselves this question: is the aluminum of the moka that ends up in the coffee dangerous to health?
The study of the Istituto Superiore di Sanità
As regards the risk of migration of aluminum particles, the Istituto Superiore di Sanità has published an ad hoc document. This is the Istisan report 19/23, entitled “Study of consumer exposure to aluminum resulting from food contact”. The researchers analyzed the transfer of metal particles in 48 different foods, cooked or preserved with aluminum pots, utensils or containers. In particular, the study took into account the question of coffee lovers: is the aluminum of the mocha that ends up in the coffee dangerous to health?
The answer is no. In fact, coffee samples from three different coffee pots were analyzed and left on the stove for 12 minutes. It was found that the amount of aluminum that transfers into the coffee is below the detection limit. Exposure to aluminum is therefore negligible, for all age groups. Good news for Italians, who can continue to enjoy their coffee without worries. It is important, however, to adopt a precaution: if the coffee is left over, it is better not to keep it in the moka pot. Being acid, it could in fact favor the migration of aluminum.
Deepening
