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Int J Immunopathol Pharmacol 27(1):131–136Īccominotti M, Bost M, Haudrechy P, Mantout B, Cunat PJ, Comet F, Vallon JJ (1998) Contribution to chromium and nickel enrichment during cooking of foods in stainless steel utensils. Ricciardi L, Arena A, Arena E, Zambito M, Ingrassia A, Valenti G, Loschiavo G, D’Angelo A, Saitta S (2014) Systemic nickel allergy syndrome: epidemiological data from four Italian allergy units.
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Environ Health Perspect 114(11):1662–1669ĮFSA Panel on Contaminants in the Food Chain (CONTAM) (2020) Update of the risk assessment of nickel in food and drinking water. Lippmann M, Ito K, Hwang JS, Maciejczyk P, Chen LC (2006) Cardiovascular effects of nickel in ambient air. Sule K, Umbsaar J, Prenner EJ (2020) Mechanisms of Co, Ni, and Mn toxicity: From exposure and homeostasis to their interactions with and impact on lipids and biomembranes.
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Muñoz A, Costa M (2012) Elucidating the mechanisms of nickel compound uptake: a review of particulate and nano-nickel endocytosis and toxicity. Int J Environ Res Public Health 17(3):679 Genchi G, Carocci A, Lauria G, Sinicropi MS, Catalano A (2020) Nickel: Human health and environmental toxicology. The findings prompt an investigation of Ni sources in the target foods in the Caucasus area.īuxton S, Garman E, Heim KE, Lyons-Darden T, Schlekat CE, Taylor MD, Oller AR (2019) Concise review of nickel human health toxicology and ecotoxicology. The Monte Carlo approach indicated that the probability of occurrence of MOE lower than 30 was very high in the case of beef/veal, pork and chicken meat, eggs, and fish, alongside vegetable sources such as buckwheat, tomato, watermelon/melon, and potatoes. However, acute oral exposure estimates led to MOE values of less than 30 for most food products, indicating potential health concerns for Ni-sensitized individuals. Hence, the estimated chronic dietary exposure was below the TDI, irrespective of age and gender groups, and including high consumers. The main contributors were “fruits and vegetables” followed by “bread and flour-based products”: the total intake would be 5.11 μg/kg bw for a woman with high consumption of fruits and vegetables.
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The average total exposure was 4.396 μg/kg bw, with limited influence by age and gender. For the risk characterization of acute oral exposure, the margin of exposure (MOE) was calculated using both deterministic and probabilistic (Monte Carlo method) approaches. Following the K-means clustering test, two clusters were determined for food product intake. To determine food consumption values, a 24-h recall survey was used. Detection of Ni was carried out using atomic absorption spectrometry. This study, the first conducted in Armenia, aimed to assess the dietary exposure of the adult Yerevan population (1272 subjects of both sexes) to Ni in a total diet study (TDS). Oral exposure to Ni can induce a variety of adverse effects the European Food Safety Authority established a tolerable daily intake (TDI) of 13 μg/kg bw and a lowest-observed-adverse-effect level (LOAEL) of 4.3 μg/kg bw to assess the risk of allergic reactions upon acute exposure. Nickel (Ni) is a widespread metal that occurs in food and drinking water from both natural and anthropogenic sources.