The Ministry of Health launched an information campaign on 3.12.19 on the risks associated with the use of aluminum materials and objects intended for food contact (MOCA). (1) In fact, this metal-commonly used in disposable films and pans, cans, frying pans, coffee pots and pots-has a risk of toxicity to the nervous system, which can be mitigated by taking appropriate precautions.
Aluminum, a ubiquitous metal
Aluminum is a light but strong metal, even to corrosion, ductile and recyclable. And it is therefore ubiquitous, precisely because it lends itself to a multitude of uses in a wide variety of industries. From mechanics to construction, window frames and bicycles, equipment and tools. It is also found in numerous MOCAs, as mentioned above, and is also hidden in products where its presence eludes non-experts. Such as some food additives, drugs and cosmetics. A breadth of use that poses health risks.
Aluminum neurotoxicity, on the other hand, is less well known, and is worthy of attention as it relates to exposure levels. Since it is a metal that is subject to accumulation in the body. The Ministry of Health’s information campaign therefore aspires to publicize some tricks that can reduce the health risk, at least in the use of aluminum MOCAs.
‘The contamination of food for migration phenomena from utensils or packaging is one of the sources of food exposure, but it is also the one that is directly preventable through simple precautions, considering that the release of aluminum from contact materials is affected by the way it is used and other combined factors, such as storage time, temperature and food composition‘ (Ministry of Health, see footnote 1).
The proper use of aluminum MOCAs
The manner of use of aluminum MOCAs essential to prevent food contamination must come precisely referred to on the label. (2) And above all to be followed, by consumers as well as professional users. An infographic from the Ministry summarizes the essential expedients in the 7 points to follow.
1) Read the product label, verify that it is suitable for food contact, and follow the instructions for use. This is especially true for aluminum foil and disposable containers.
2) Do not use aluminum MOCAs to hold strongly acidic or strongly salty foods. The definition of acidic food should not be confused with the acidifying or alkalizing effect generated in the body by its consumption. In fact, the recommendation refers to the acidity of the flavor.
They are acidic foods, for example,
– Whey, yogurt, fermented milk, kefir,
– acid fruits, such as berries, citrus fruits, certain varieties of apples (cloche) and cherries (sour cherries), plums, apricots,
– Sour vegetables, such as tomatoes, rhubarb, sorrel, watercress, sauerkraut, and lacto-fermented vegetables,
– fruit juices, lemon juice,
– honey,
– vinegar. (3)
Strongly salted foods are easier to recognize. This includes, for example, salted anchovies, salted capers, etc.
3) Contact with foods other than those indicated (acidic and/or salty) must last less than 24 hours, except when stored at refrigerated or frozen temperatures.
4) Storage in aluminum at room temperature for more than 24 hours poses no risk of contamination for dry solid foods listed in the relevant regulations (3). Namely:
– cocoa and chocolate products
– coffee
– spices and infusion herbs
– sugar
– cereals and cereal products
– non-fresh pasta
– bakery products
– dried legumes and derived products
– dried fruit
– dried mushrooms
– dried vegetables
– confectionery products
– fine baked goods provided that the filling is not in direct contact with aluminum.
Aluminum MOCAs coated with other material that prevents direct contact between food and aluminum are not subject to the rules listed so far.
Aluminum disposable pans and containers
5) Do not reuse disposable containers. This is the case with aluminum pans and containers, which should be thrown away (in separate collection) after use,
6) Do not scratch aluminum pans and pots or use them when the coating is scratched. In the case of alteration of the protective layer, the food ends up in direct contact with the metal. The use of wooden cutlery prevents damage to surfaces.
7) Do not wash cookware with abrasive products. Harsh detergents and metal sponges reduce the protective function of the coating on par with scratches.
Notes
(1) V. ‘
Information campaign on the proper use of aluminum in the kitchen
‘, Ministry of Health, December 2019
(2) as stipulated in Ministerial Decree April 18, 2007 no. 76(Regulation on the hygienic regulation of aluminum and aluminum alloy materials and articles intended to come into contact with food)
(4) See footnote 2
Professional journalist since January 1995, he has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic surveys on food, she has published the book "Reading labels to know what we eat".
