Systemic nickel: the contribution made by stainless-steel cooking utensils.
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.
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Nickel Development Institute, Alvechurch, Birmingham, UK.
Packirisamy
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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
D013193:Stainless Steel; D009532:Nickel