Nickel in foods sampled on the Belgian market: identification of potential contamination sources

Babaahmadifooladi, Mehrnoosh; Jacxsens, Liesbeth; Meulenaer, Bruno De; Laing, Gijs Du

doi:10.1080/19440049.2020.1714751

Cited by 18 publications

(25 citation statements)

References 29 publications

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“…No correlation was identified between the nickel content and the indicated alcohol percentage, nor between the nickel concentration and the type of brewing process (top‐fermented beers of high alcohol percentage, pilsner beers and sour beers). Further analysis of top‐fermented beers showed that the yeast fraction contained a higher amount of nickel than the supernatants which could be due to a bioaccumulation of nickel in the yeast cells (Babaahmadifooladi et al., 2020a).…”

Section: Assessmentmentioning

confidence: 99%

“…In one brand of chickpeas, the concentration after 493 days of storage was 1,110 μg/kg for a concentration of 770 μg/kg after 165 days (Noureddine El Moussawi et al., 2019). In another study, a large number of foods packed in different materials were sampled and analysed for their nickel content; no effect of the packaging material was found (Babaahmadifooladi et al., 2020a).…”

Section: Assessmentmentioning

confidence: 99%

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Update of the risk assessment of nickel in food and drinking water

Schrenk¹,

Bignami²,

Bodin³

et al. 2020

EFS2

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The European Commission asked EFSA to update its previous Opinion on nickel in food and drinking water, taking into account new occurrence data, the updated benchmark dose (BMD) Guidance and newly available scientific information. More than 47,000 analytical results on the occurrence of nickel were used for calculating chronic and acute dietary exposure. An increased incidence of postimplantation loss in rats was identified as the critical effect for the risk characterisation of chronic oral exposure and a BMDL 10 of 1.3 mg Ni/kg body weight (bw) per day was selected as the reference point for the establishment of a tolerable daily intake (TDI) of 13 lg/kg bw. Eczematous flare-up reactions in the skin elicited in nickel-sensitised humans, a condition known as systemic contact dermatitis, was identified as the critical effect for the risk characterisation of acute oral exposure. A BMDL could not be derived, and therefore, the lowest-observed-adverse-effect-level of 4.3 lg Ni/kg bw was selected as the reference point. The margin of exposure (MOE) approach was applied and an MOE of 30 or higher was considered as being indicative of a low health concern. The mean lower bound (LB)/upper bound (UB) chronic dietary exposure was below or at the level of the TDI. The 95th percentile LB/UB chronic dietary exposure was below the TDI in adolescents and in all adult age groups, but generally exceeded the TDI in toddlers and in other children, as well as in infants in some surveys. This may raise a health concern in these young age groups. The MOE values for the mean UB acute dietary exposure and for the 95th percentile UB raises a health concern for nickel-sensitised individuals. The MOE values for an acute scenario regarding consumption of a glass of water on an empty stomach do not raise a health concern.

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Section: Assessmentmentioning

confidence: 99%

Section: Assessmentmentioning

confidence: 99%

Update of the risk assessment of nickel in food and drinking water

Schrenk¹,

Bignami²,

Bodin³

et al. 2020

EFS2

View full text Add to dashboard Cite

show abstract

“…The sampling plan included foods that were classified to plant-based products and their derivatives (to investigate the effect of environmental contamination and the nickel presence in the structure of plant's enzymes), canned foods/drinks (to measure the contamination from the package material), foods of animal origin (to elucidate the effect of nickel contamination from the production environment), polyol containing food products (to evaluate the nickel contamination during the production process of polyols), hydrogenated oils (nickel is used as a catalyst in the hydrogenation process), beers (to evaluate nickel leaching from the contact with stainless steel material during production) and processed foods (to measure potential contamination during the production process from food contact materials). Results of the screening for foods present on the Belgian market are presented in the study (Babaahmadifooladi et al 2020b). In total 708 samples from different food categories were included in the exposure assessment (Table 1).…”

Section: Sampling Of Foods and Drinksmentioning

confidence: 99%

“…Accordingly, in the aggregate exposure assessment and chronic exposure calculations to single foods, only consumers and selected food products with elevated nickel concentrations are included. Based on our previous screening study (Babaahmadifooladi et al 2020b), elevated nickel concentrations were observed in plant-based foods. Therefore, the study highlights the problem of high daily nickel intake by shifting to more plant-based diets, as an increasing tendency in healthy diets (EAT Lancet 2019).…”

Section: Introductionmentioning

confidence: 98%

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Chronic dietary exposure to nickel from selected foods consumed in Belgium

Babaahmadifooladi

Liesbeth

2020

Food Additives & Contaminants: Part A

Self Cite

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The risk assessment conducted by the European Food Safety Authority stated some concerns regarding the chronic exposure of the European population to nickel due to food intake. This study aimed to evaluate the extent of the Belgian population's exposure to nickel via intake of different foods/drinks available in their market. Ni concentrations were measured in selected foods consumed in Belgium, and exposures from this limited group of foods were estimated for consumers of these foods. Legumes, soy products, breakfast cereals, and chocolate spreads were responsible for 26%, 14%, 11% and 8% of the overall exposure (overall chronic exposure through consuming all the included food types in this study except tap water) of children (3-9 years) to nickel. For adolescents (10-17 years), the highest percentage of overall chronic exposure again originated from legumes (19%). This was followed by breakfast cereals (14%), soy products (11%) and chocolate spreads (11%). For adults (18-64 years), major contributors to the overall chronic daily exposure were legumes (16%), dark chocolate (15%) and breakfast cereals (10%). The aggregate exposure assessment, including the highest contaminated foods, for different subpopulations, revealed mean exposure levels of 1.02, 0.60 and 0.34 μg kg −1 b.w. day −1 for children, adolescents, and adults respectively. The mean, P75, P90 and P95 values for aggregate chronic exposure of the overall consumer's population were 0.62, 0.80, 1.5 and 210 μg kg −1 b.w. day −1 respectively. This study recommends controlling the intake of food products with elevated nickel content especially for the more vulnerable sub-population groups such as children with lower body weight and nickel sensitised individuals. It also demonstrates a shift in potential risk on human health to nickel exposure due to the transition towards a more plant-based diet.

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Toxic metals in food

Oskarsson¹,

Alexander²

2022

Handbook on the Toxicology of Metals

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Nickel in foods sampled on the Belgian market: identification of potential contamination sources

Cited by 18 publications

References 29 publications

Update of the risk assessment of nickel in food and drinking water

Update of the risk assessment of nickel in food and drinking water

Chronic dietary exposure to nickel from selected foods consumed in Belgium

Toxic metals in food

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