Edible gold, which usually comes in the form of thin leaf, flakes, or dust, is used strictly for decorative purposes in high-end cuisine and beverages. When the gold is pure and specifically prepared for consumption, it is safe to eat and passes through the body without issue. This safety is due to the metal’s unique chemical properties, which prevent it from interacting with human biology.
Why Gold is Considered Biologically Inert
The safety of consuming food-grade gold lies in its designation as a noble metal, meaning it is exceptionally resistant to chemical reaction. Elemental gold (Au) is chemically inert within the human body. The high purity of edible gold, typically ranging from 22 to 24 karats, ensures that it is non-reactive when ingested.
The digestive system, with its strong acids and enzymes, does not break down or dissolve elemental gold. Since the gold does not react with stomach acid or digestive enzymes, it cannot be absorbed into the bloodstream. The gold particles pass through the entire gastrointestinal tract completely unchanged and are eliminated from the body as waste. The metal offers no nutritional value, but poses no threat to the body’s internal chemistry.
Regulatory Standards for Edible Gold
For gold to be certified as safe for human consumption, it must meet strict regulatory standards governing its purity and manufacturing process. Food-grade gold requires a purity of at least 21.6 karats, though most commercially available gold is 23 or 24 karats. This high purity is mandated to prevent the inclusion of toxic metal alloys often found in lower-karat jewelry gold.
In Europe, gold used as a colorant or food additive is designated E-175. This classification assures consumers that the product has been evaluated for safety when used for the external coating of confectionery, decorations, and in certain liqueurs. The focus of these standards is entirely on controlling the purity and form of the gold, since its inert nature means it does not need to be limited by an Acceptable Daily Intake.
When Ingesting Gold Poses a Risk
While pure, regulated edible gold is harmless, ingesting non-food-grade gold poses a health risk. Jewelry or industrial gold is often alloyed with other metals like copper, nickel, or cadmium to increase hardness and reduce cost. These other metals are not biologically inert and can be toxic if consumed, leading to metal poisoning. A physical hazard exists with larger pieces of gold; consuming solid pieces could present a choking risk. Finally, some individuals experience a contact allergy to gold, and a rare allergic reaction is still a possibility for hypersensitive people.