Taiwan man, 50, suffers stage 5 kidney disease after drinking coffee brewed from stale beans daily

A 50-year-old man in Taiwan was reportedly diagnosed with stage five chronic kidney disease after drinking a cup of black coffee brewed from stale beans every day.

He was under the impression that the high heat of boiling water would keep him safe.

Healthy lifestyle

The experience of the 50-year-old was shared on Facebook by a doctor, Hung Yung-Hsiang.

Hung is a nephrologist at a Taipei hospital.

According to Hung, the 50-year-old man, named Lee (transliteration), maintained a healthy lifestyle.

He refrained from alcohol and went on daily morning runs.

He also preferred his coffee black and enjoyed a cup every day.

Lee would snap up large bags of coffee beans at a discount and brew his own cup of joe at home.

Faints while running

However, at the end of last year, Lee noticed that the amount of foam in his urine had increased.

He also noticed that his ankles had become swollen.

Lee assumed that these symptoms were due to over-exercising until he passed out during one of his runs.

At the hospital, he was found to have eGFR levels of less than 10.

eGFR, or the estimated glomerular filtration rate, is a measure of kidney function. eGFR declines as kidney disease progresses.

According to Singapore's National Kidney Foundation, an eGFR level of less than 15 corresponds to stage five chronic kidney disease.

Hung was puzzled by Lee's condition as the 50-year-old did not suffer from other medical conditions, such as diabetes, high blood pressure or gout, that might lead to kidney disease.

This was until Lee revealed that he had been brewing coffee from beans that had turned stale, as he did not want them to go to waste.

Stale beans may contain mould toxins

Explaining the link, Hung shared that stale coffee beans may contain a toxin known as Ochratoxin A.

According to the Singapore Food Agency (SFA), Ochratoxin A is a type of mycotoxin, which are toxins naturally produced by certain moulds.

It is usually found in cereals, but has been detected in coffee, beer, wine, nuts and dried fruits such as raisins.

Mycotoxins are resistant to high temperatures and can remain in final food products that eventually reach consumers.

Lee pointed out that he assumed boiling the coffee would make it safe to drink.

According to Hung, Ochratoxin A targets the kidney and is only broken down at temperatures above 280°C, far higher than the boiling point of water.

Consume things fresh

In his post, Hung highlighted that consuming fresh food is the best defence against such toxins and cautioned against stocking up on large amounts of food for the sake of discounts.

He also suggested storing opened bags of produce, like coffee beans, by refrigerating them in sealed containers.

To minimise exposure to mycotoxins, SFA recommends consumers discard any foods that look mouldy, damp, shrivelled and discoloured.

It also suggests buying from reputable brands, rejecting any products that have unclean, opened or damaged food packaging, maintaining good storage conditions and consuming foods within the expiry date.

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