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Aluminium intake through articles of everyday use
If not used correctly, aluminium can also be transferred to food from
cooking utensils and food packagings. With regard to the increased
solubility of aluminium under the influence of acids and salts, the BfR
has been recommending for some time now that aluminium foils, trays
and uncoated aluminium dishes and utensils should not be brought
into contact with acidic or salty foods. Beverage cans, aluminium tanks
and lid films for yoghurt cups are coated on the inside, thus preventing
the transfer of aluminium ions to the food. Espresso capsules made of
aluminium or with an aluminium film lid are also coated on the inside.
After making its own examinations in 2014, the BfR is assuming that no
transfer of aluminium to the beverage is to be expected here.
The BfR also examined the transfer of aluminium from espresso makers
in 2014. When used for the first time, these pots form a protective layer
which reduces the transfer of aluminium to a great extent. Cleaning in a
dishwasher can remove this coating, however, thus causing an increase
in the release of aluminium the next time the pot is used. Even then
though, the release remains below the migration value recommended
by the European Council and the protective coating forms again the
more often the device is used. In the view of the BfR, there is therefore
no reason to advise against the use of aluminium espresso makers, but
it is advisable not to clean them in a dishwasher. The use of espresso
makers made of aluminium contributes only a little to overall exposure
to aluminium.
An intake source which is easy to avoid from a technical point of view
is the use of uncoated aluminium baking trays for the production of lye
pretzels and lye rolls. So far, the food control authorities of the federal
states of Germany regularly have determined aluminium levels of more
than 10 milligrams per kilogramme of food in lye bakery wares. The BfR
already advised back in 2002 against using aluminium baking trays in
the production of foods of this kind, especially when dipping the dough
into the lye and when baking, as the aluminium is released from of the
tray and transfers into the food.
Information to the general public
On the basis of its research and assessment results, the BfR provided
the general public with information by various communication means in
2014 about how individual aluminium intake can be reduced if neces-
sary. The Institute organised a consumer forum, for example. In addi-
tion, consumers could pose specific questions on the issue to the BfR
directly via its website, which the BfR scientists answered in a video.
Various BfR studies, such as a media response analysis and a popula-
tion survey, showed that the topic was picked up on in numerous media
articles which sensitised consumers to it.
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The BfR investigated whether aluminium is
transferred from espresso makers to ground
coffee.
Main Topic 2014
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Aluminium in everyday life
