After the red meat, unjustly accused of being “dangerous” for health, the white poisons – milk, butter, flour, sugar and salt – which are not such and the eggs, the buffalo club enters the plate with a great career as well aluminium. For some time now, social media have been reading collections of inaccuracies and real falsehoods against the damage of light metal that is very common in the kitchen and in food storage. The last alarm went off for aluminium coffee capsules marketed by a well-known brand in the sector. And readily accustomed websites to the spread of junk news have relaunched the alert, adding disturbing details, however, invented on a healthy basis. Read also: The mistake not to be made with aluminium foil Efsa, the European Food Safety Authority, as explained by Agostino Macrì, a great expert on the subject and author of the blog Sicurezzalimentare.it. “EFSA experts have evaluated the results of animal studies,” he says, “to check for possible adverse effects following administration of aluminium compounds with food.” Well, “they came to the conclusion that there are no data demonstrating significant damage to the reproductive system and nervous system.” This does not mean that this metal is risk-free. “Some studies,” Macrì points out, “have shown neurotoxic effects in patients on dialysis and therefore chronically exposed to high concentrations of aluminium. However, the same experts have ruled out that the intake of aluminium through food may constitute a risk for the onset of Alzheimer’s disease or other neurodegenerative diseases “. One of the hoaxes that have been bouncing more insistently on the web for some months now. METALLIC ASPARAGUS Moreover, in our diet foodstuffs in which aluminium is naturally found and which we eat without any concern enter fairly regularly. This is the case of asparagus which contains 200 milligrams for each kilogram of weight. The dose that we can instead ingest through the sale of containers or flexible films used to store food is much lower and is limited in particular to the case in which they contain “acidic foods and at high temperatures that favour the solubilization of aluminium”, Macrì always explains, adding that “in these circumstances, there may be a release of the metal”, but “generally less than the aluminium normally present in food”. Again according to EFSA, the average dietary exposure of an adult to aluminium varies between 0.2 and 1.5 milligrams per kilo of body weight per week. The safety threshold set by the Food Authority is 1 milligram per kilo, always every week. In practice, a person who weighs 70 kilos can safely take 70 milligrams of aluminium every seven days. And for myself, who stops the needle on the scale near 90 kg, the dose rises proportionately. EGGS UNDER CHARGE Along with that of aluminium, on social media and on sites that live on hoaxes, continue to bounce fake news but always good denials to get clicks and “like”. An example for everyone. Typing on a web search engine the string “eggs are bad”, you get 3,130,000 results that lead to as many internet pages where it is talked about. Fortunately, the algorithms of the main search engines have recently been modified to also include the sites where the correct information is made, but according to research currently being published, conducted by some American universities, the hoaxes represent Attilio Barbieri
Aluminum enters the food buffalo club
