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Food-Info.net> Topics > Food safety > Heavy metals Nickel (Ni)Nickel is a compound that occurs in the environment only at very low levels. Humans use nickel for many different applications. The most common application of nickel is the use as an ingredient of steel and other metal products. It can be found in common metal products such as jewellery. Foodstuffs naturally contain small amounts of nickel. Chocolate and fats are known to contain severely high quantities. Nickel uptake will boost when people eat large quantities of vegetables from polluted soils. Plants are known to accumulate nickel and as a result the nickel uptake from vegetables will be eminent. Smokers have a higher nickel uptake through their lungs. Finally, nickel can be found in detergents. Nickel fumes are respiratory irritants and may cause pneumonia. Exposure to nickel and its compounds may result in the development of a dermatitis known as “nickel itch” in sensitized individuals. The first symptom is usually itching, which occurs up to 7 days before skin eruption occurs. The primary skin eruption is erythematous, or follicular, which may be followed by skin ulceration. Nickel sensitivity, once acquired, appears to persist indefinitely. Sources :http://www.lenntech.com/periodic-chart.htm |
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