Dietary exposure assessment to nickel through the consumption of poultry, beef, and pork meat for different age groups in the Italian population
2025
Alessio Manfredi | Maria Olga Varrà | Emanuela Zanardi | Maria Vitellino | Mariantonietta Peloso | Patrizio Lorusso | Sergio Ghidini | Elisabetta Bonerba | Damiano Accurso
Dietary risk assessment for toxic elements focuses on those listed by Commission Regulation (EU) 2023/915. However, new toxicological evidence suggests expanding research to other elements, including nickel. Classified as carcinogenic by the International Agency for Research on Cancer, nickel exposure mainly occurs through food and water. In individuals with hypersensitivity, oral exposure to this element may trigger symptoms ranging from dermatitis to systemic nickel allergy syndrome. Based on this evidence, the European Food Safety Authority set a tolerable daily intake (TDI) of 13 μg/kg bw/day, recommending further data collection to establish maximum levels in food. In this study, nickel occurrence was evaluated in 809 muscle meat samples (poultry, beef, and pork). Statistical analysis was conducted to identify differences in mean concentrations among the different meat types. Moreover, contamination levels of nickel were used to assess the dietary exposure of different age groups of Italian consumers through meat consumption, providing a comprehensive risk characterization. Toddlers were the most exposed age group, while the elderly were the least exposed. Across all age groups, exposure levels followed the pattern: pork > poultry > beef. Generally, meat consumption contributed less than 1% of the nickel TDI for all the age groups. In particular, the highest contribution to the TDI, equal to 0.86%, was associated with the consumption of pork by toddlers. Therefore, data from this study suggest that nickel contamination in poultry, beef, and pork has a minimal impact on human exposure, posing a negligible risk to public health.
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