Automatic determination of nickel in foods by flame atomic absorption spectrometry

Yebra, M. C.; Cancela, S.; Cespón, R. M.

doi:10.1016/j.foodchem.2007.11.019

Cited by 39 publications

(12 citation statements)

References 11 publications

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“…In Spain, the Ni content ranged from 0.41 to 1.08 mg/kg in 50 samples of seafood, meat, legumes, cheese, cereals and dried fruits (Yebra et al, 2008) (Cabrera et al, 2003) and from 0.050 to 1.10 mg/kg in 57 varieties of cheese (Moreno-Rojas et al, 2010). In 144 samples of vegetables, fruits and rice sampled in 16 localities from the riparian zone of the Ebro River in Tarragona Province and its Delta, in Catalonia, the average Ni concentrations ranged from < 0.010 (LOD) to 0.49 mg/kg (range < 0.010-2.37 mg/kg) (Ferré-Huguet et al, 2008).…”

Section: Nickel In Foodmentioning

confidence: 99%

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Publication¹

2015

EFS2

119

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EFSA received a request from the Hellenic Food Authority (EFET) for a scientific opinion on the risk to human health from the presence of nickel (Ni) in food, particularly in vegetables. The EFSA Panel on Contaminants in the Food Chain (CONTAM Panel) decided to extend the risk assessment also to drinking water. The reproductive and developmental toxicity in experimental animals was selected as the critical effect for the assessment of chronic effects of Ni. A tolerable daily intake of 2.8 µg Ni/kg body weight (b.w.) per day was derived from a lower 95 % confidence limit for a benchmark dose at 10 % extra risk (BMDL 10 ) of 0.28 mg/kg b.w. for post-implantation fetal loss in rats. The current dietary exposure to Ni raises concern when considering the mean and 95th percentile chronic exposure levels for all different age groups. The systemic contact dermatitis (SCD) elicited in Ni-sensitive humans after oral exposure to Ni was selected as the critical effect suitable for the assessment of acute effects of Ni. A lowest BMDL 10 of 1.1 µg Ni/kg b.w. was derived for the incidence of SCD following oral exposure to Ni of human volunteers. The CONTAM Panel applied a margin of exposure (MOE) approach and considered an MOE of 10 to be indicative of a low health concern. The MOEs calculated considering the estimated mean and the 95th percentile acute exposure levels were considerably below 10 for all age groups. Overall, the CONTAM Panel concluded that, at the current levels of acute dietary exposure to Ni, there is a concern that Ni-sensitized individuals may develop eczematous flare-up skin reactions. The CONTAM Panel noted the need for mechanistic studies to assess the human relevance of the effects on reproduction and development observed in experimental animals and for additional studies on human absorption of nickel from food, for example in combination with duplicate diet studies. Following a call for data on Ni levels in food and drinking water (water intended for human consumption and mineral waters), a total of 18 885 food samples and 25 700 drinking water samples were available in the final dataset to estimate dietary exposure to nickel. No speciation data were provided. Samples were collected between 2003 and 2012 in 15 different European countries, with almost 80 % of the total collected in one Member State. The most reported analytical methods were inductively coupled plasma-mass spectrometry (ICP-MS) and atomic absorption spectrometry (AAS), that represented 54 % and 42 % of the methods reported, respectively. The highest sensitivity was reported for the analysis of drinking water with a limit of quantification (LOQ) of 0.001 µg/L (for both ICP-MS and AAS). In food, ICP-MS showed the lowest LOQ for the analysis of 'Alcoholic beverages' (0.002 µg/kg) while the lowest LOQ reported with AAS was 1 µg/kg for samples of 'Fish and seafood' and 'Sugar and confectionery'. In the final dataset, left-censored data represented 66 % of the analytical results, with 35 % in food samples and 89 % in drinking water sa...

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Section: Nickel In Foodmentioning

confidence: 99%

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Publication¹

2015

EFS2

119

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“…(Mason, 1998;Mason, Paniwnyk, & Lorimer, 1996;McClements, 1995;Mizrach, 2008;Yebra, Cancela, & Cespó n, 2008). One example is in the study of proteins (Gekko & Yamagami, 1991;Krešić , Lelas, Jambrak, Herceg, & Brnčić , 2008) with the aim to estimate protein hydration and to infer changes in protein conformation.…”

Section: Introductionmentioning

confidence: 99%

Ultrasonic effect on physicochemical and functional properties of α-lactalbumin

Jambrak

Mason

Lelas

et al. 2010

LWT - Food Science and Technology

111

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“…The main source of nickel exposure for general population is food and water [12,17,36,37], other sources like dermal contact as well as air inhalation can contribute to exposure to this element. In the air, mainly its inorganic compounds occur such as sulfates, sulfides and nickel oxides.…”

Section: Sources Of Exposure To Nickelmentioning

confidence: 99%

Food as a source of exposure to nickel

Mania

Rebeniak

Postupolski

2019

Rocz Panstw Zakl Hig

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According to the European Food Safety Authority (EFSA), food is the main source of nickel intake by the general population. Based on the risk assessment, EFSA determined the tolerable daily intake of this element (TDI) from all sources at the level of 2.8 μg/kg body weight, which is for an adult 196 μg, while for a child 56 μg. The Benchmark Dose Lower Confidence Limit (BMDL10) associated with dermatitis at 1.1 μg/kg body weight was also determined as well as the Margin of Exposure (MOE). Nickel intake in the Member States varies and depends on consumption habits. CONTAM Panel of EFSA considered the unlikely possibility of developing cancers related to the intake of nickel with food. According to experts, other harmful effects on the human body are more often identified. An additional aspect requiring further investigations that will allow an actual estimation of exposure associated with intake of this element by various groups of population is the issue of nickel absorption in the human body. The review of the EFSA opinion on the request of the European Commission planned in the near future based on the collected data as part of the action of the Commission Recommendation (EU) 2016/1111 on monitoring the presence of nickel in food will contribute to taking appropriate actions related to consumer protection, including the most vulnerable groups of population.

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Automatic determination of nickel in foods by flame atomic absorption spectrometry

Cited by 39 publications

References 11 publications

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Scientific Opinion on the risks to public health related to the presence of nickel in food and drinking water

Ultrasonic effect on physicochemical and functional properties of α-lactalbumin

Food as a source of exposure to nickel

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