Nickel in foods and the diet
1987
Smart, G.A. | Sherlock, J.C.
A technical overview reviews and summarizes published data on the levels of nickel (Ni) in foods. While generally present at similar levels in the different food groups, the highest levels of Ni have been found in canned foods (vegetables, sugars, preserves) and in the bread and cereals food groups, indicating the possible introduction of Ni contamination from food processing and food containers. Mean Ni intakes in the UK between 1981-84 were about 0.14-0.15 mg/day. It is suggested that part of this intake may come from food utensils and cookware.(wz)
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