Contribution to chromium and nickel enrichment during cooking of foods in stainless steel utensils

Abstract

Nickel ingestion can cause exacerbation of dermatitis in patients who are already nickel-sensitive; Chromium (Cr VI) is the 2nd allergen, after nickel. However, stainless steel is widely used in home cookware. In this study, we determined nickel and chromium levels by atomic absorption spectrometry in 11 habitual menus cooked in different grades of stainless steel utensils. We noted a great difference in nickel and chromium intake depending on the menu, and a significant difference between the glass and stainless steel saucepans, but this was very low compared with the levels of nickel and chromium contained in the menus; mean intakes of these elements were under the tolerable daily intake (TDI) recommended by the World Health Organization. Hence, there is no advantage for nickel-sensitive patients in switching to materials other than stainless steel, provided that this is of good quality.

Influence of Mechanical Deformation on the Corrosion Behavior of AISI 304 Stainless Steel Obtained from Cooking Utensils

“…1,[3][4][5][6][7][8][9][10] For example, Flint and Packirisamy investigated the effects of aging utensils and various foodstuffs on the corrosion behavior of stainless steel, [3][4] whereas Kuligowski and Halperin investigated different types of stainless steels derived from several manufacturers. 5 Kuligowski and Halperin concluded that the amount of nickel released from stainless steel utensils during cooking of highly acidic foods was relatively high.…”

“…The amount of nickel and chromium released were under the tolerable daily intake as recommended by the World Health Organization (i.e., 5 µg Ni/kg body weight). [3][4]6 Several studies have been performed with different outcomes related to CORROSION-JUNE 2001 (1) No systematic studies have been conducted on the effect of plastic deformation on the corrosion properties of stainless steels used for cooking utensils. To develop reference methods and validate test methods, a systematic study dealing with corrosion properties of AISI 304 (1) (UNS S30400) (2) stainless steel as a function of the amount of mechanical deformation was performed.…”

Chromium

“…An increase in chromium concentration of foods was also noted for foods cooked in stainless steel compared to glass saucepans (Accominotti et al 1998). Food chromium concentrations may also decrease with processing such as with milling of grains for flour (Schroeder 1971) In Belgium, human breast milk was found to have a chromium content of 0.18 mg L À1 , thereby providing a daily intake of~0.1 mg.…”

Influence of Experimental Test Conditions on the Ni Release of a Cu‐Ni Alloy in Artificial Sweat

“…Today, 20% of the female population and 2 to 4% of men are nickel-sensitized. [2] This value was significantly lower in the past. An important responsible factor for this, is the increase of nickel in the diet and its presence in many usual consumer products.…”