Nickel in foods and the diet

Abstract

Food has been found to be the main source of nickel intake by man. Nickel was fairly evenly distributed throughout the various food groups examined but highest concentrations of nickel were found in the canned vegetables, sugars and preserves, and bread and cereals food groups, suggesting a contribution from food processing equipment and, possibly, food cans. Mean dietary nickel intakes in the UK (1981-4) were between 0.14 and 0.15 mg/day. The contribution made to dietary nickel intakes by nickel from food utensils and cookware is discussed.