Nikiel w środkach spożywczych

Mania, Monika; Szynal, Tomasz; Wojciechowska-Mazurek, M.; Rebeniak, Małgorzata

doi:10.15199/65.2016.8.6

Cited by 2 publications

(8 citation statements)

References 5 publications

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“…Nickel containing stainless steel is widely preferable in the food industry because of its durability, lack of reactivity with foods and excellent conductivity [19]. Nickel alloys are also use for production of coins, jewelry while compounds of this element find application in ceramic production as pigments and in battery production [17,28].…”

Section: Nomentioning

confidence: 99%

“…Significant sources of nickel contamination besides natural presence as an effect of volcanic eruptions, windblown dust, forest fires include anthropogenic activity, such as: coal burning processes, liquid fuels, primarily expelled by Diesel engines, the mining industry, production of paints, enamels and plastics [17,20,28,30]. Nickel is commonly used as a raw material in metallurgical and electroplating industry is also use as a catalyst in chemical industry [17,31] as well as in the fat industry, in the production of margarines and other food fats where nickel is used as a catalyst in the hydrogenation process. Occupational exposure to nickel is connected with elevated levels of this element in blood, urine and body tissues.…”

Section: Sources Of Exposure To Nickelmentioning

confidence: 99%

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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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Section: Nomentioning

confidence: 99%

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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“…Increased nickel accumulation is observed in plants growing on acidic and wetland soils compared to other types of soil [10]. International Agency for Research on Cancer (IARC) has classified nickel compounds to Group I as substance carcinogenic to humans, while metallic nickel and nickel alloys to Group 2B as substance possibly carcinogenic to humans [8,12,21].…”

Section: Introductionmentioning

confidence: 99%

“…associated with dermatitis following oral exposure to Ni based on dose-response analysis was also determined. For risk characterization the CON-TAM Panel decided not to establish an acute reference dose, but to adopt a margin of exposure (MOE) approach [12,21]. Calculated value of MOE taking into account mean and 95th percentile acute exposure for all groups of population was below 10 which indicated to be of health concern.…”

Section: Introductionmentioning

confidence: 99%

“…Dietary exposure to Ni is associated mainly with non-carcinogenic health effects on the gastrointestinal, hematological, neurological and immune system. Dietary exposure and exposure via drinking water provide most of the intake of Ni [12,13,21,27]. Ni absorption from the gastrointestinal tract in humans can vary significantly (between 1 and 40 %) depending on its chemical form, diet composition and fasting status [21].…”

Section: Introductionmentioning

confidence: 99%

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Exposure assessment of the population in Poland to the toxic effects of nickel from vegetable and their products

Mania

Rebeniak

Postupolski

2019

Rocz Panstw Zakl Hig

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Background. According to the European Food Safety Authority (EFSA), vegetable and vegetable products can significantly contribute to dietary nickel intake. Consumption of vegetable across European Union can vary significantly and depends on consumption habits in individual Member States. Toxicity of Ni is dependent on the chemical form, the route of exposure and solubility of nickel compounds. Objectives. Determination of nickel content in commercially available vegetables and vegetable products and assessment of consumer exposure to Ni intake with these groups of foodstuffs. Materials and methods. 66 samples of vegetables and their products were analysed for nickel content. Nickel was determined after microwave mineralization of samples by atomic absorption spectrometry with a graphite furnace atomization (GFAAS). Nitric acid and perhydrol were used for the mineralization of the samples. The estimated exposure for adults and children was compared with the tolerable daily intake (TDI -Tolerable Daily Intake) set by the European Food Safety Authority at 2.8 μg /kg body weight (b.w.) per day. Results. Mean (MB-middle bound) Ni content from all investigated vegetable samples was 0.09 mg/kg (95th percentile MB 0.23 mg/kg). In vegetable products, mean Ni concentration was 0.191 mg/kg (95th percentile: 0.67 mg/kg). The highest nickel level was determined in the sample of roman lettuce (0.32 mg/kg), whereas lowest contamination was observed in the sample of onion (0.04 mg/kg). Contamination of investigated fruiting and leaf vegetable with nickel was slightly higher than root and bulb vegetables. The estimated average adults exposure to nickel from vegetable taking into account maximum absorption was 4.8% of TDI and 16.8% of TDI and does not pose a health risk. Exposure to nickel from vegetable products was 1.9% and 6.8% TDI, respectively. Conclusions. Obtained results demonstrate that dietary nickel intake from vegetables and their products do not constitute a significant health threat to consumers in Poland.

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Nikiel w środkach spożywczych

Cited by 2 publications

References 5 publications

Food as a source of exposure to nickel

Food as a source of exposure to nickel

Exposure assessment of the population in Poland to the toxic effects of nickel from vegetable and their products

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