Essential and toxic elements in foods. 1st Paper: Nickel
1995
Anke, M. | Groppel, B. | Angelow, L. | Glei, M. | Muller, M. | Illing, H. (Friedrich Schiller Universitat, Jena (Germany)) | Szilagyi, M. (Allattenyesztesi es Takarmanyozasi Kutatointezet, Herceghalom (Hungary))
The Ni-content of flora is influenced by the biological state (e.g. the age) of plants, the geological origin of the site and Ni-contamination. Leguminous plants are usually rich in nickel. Ni-concentration in foods and beverages depends on raw materials. Products rich in strach and sugar (e.g. bread and pastries) contain little Ni, while certain dairy products, vegetables, especially leguminous plants deliver more Ni. Several beverages (wine, beer, fruit juice) are relatively rich in Ni. Ni-status (Ni-deficiency, and Ni-excess) is reflected mostly by the Ni-content of bones, hair and kidney in animals, and by the Ni-content of hair, urine and feaces in humans. Disturbances in Mg- and Zn-metabolism may occur in animal exposed to Ni resulting in secondary Zn-deficiency and parakeratosis-like symptom. Ni-offer meets Ni-requirements of humans and animals thus Ni-deficiency is not expected in either humans or animals. In some cases Ni-sensitivity may develop which can be moderated by consuming foods poor in Ni
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