title: Systemic nickel: the contribution made by stainless-steel cooking utensils.
abstract: An extensive programme of cooking operations, using household recipes, has shown that, apart from aberrant values associated with new pans on first use, the contribution made by 19 Cr/9 Ni stainless-steel cooking utensils to nickel in the diet is negligible. The amount of nickel (0 to 8 micrograms) derived from the utensils in standard portions of various "aggressive" foodstuffs tested was less than that to be found occurring in 1 square of a bitter-sweet chocolate bar. New pans, if first used with acid fruits, can show a greater pick-up of nickel, which, in the worst case observed, amounted to approximately 1/5 of the normal daily intake for the average person (ca. 200 micrograms). This situation does not recur in subsequent usage, even after the pan has been cleaned by abrasion. A higher rate of nickel release was observed in new pans on first use from 4 manufacturers located in different countries and appears to be a general phenomenon. This could provide a possible explanation for the high pick-up of nickel by acid fruits reported in 1 instance in the literature.
authors.affiliation: Nickel Development Institute, Alvechurch, Birmingham, UK.
authors.forename: G N
authors.initials: GN
authors.lastname: Flint
authors.forename: S
authors.initials: S
authors.lastname: Packirisamy
mesh_terms: D003296:Cooking; D003297:Cooking and Eating Utensils; D017449:Dermatitis, Allergic Contact / Q000209:etiology; D005504:Food Analysis; D005506:Food Contamination / Q000032:analysis*; D006801:Humans; D009532:Nickel / Q000009:adverse effects / Q000032:analysis; D013193:Stainless Steel / Q000009:adverse effects
chemical_list: D013193:Stainless Steel; D009532:Nickel