TempoLife › Funkcijos › Food compounds: acid load, purines, oxalate and histamine › nickel
Nickel in food: the low-nickel diet and who it is actually for
Nickel is the classic contact allergen — jewellery, belt buckles, phone cases — and by a wide margin the most common one found on patch testing in Europe. A much smaller group of people who are sensitised also react to the nickel they eat, and that is what a low-nickel diet is for.
Not a diagnosis. Nickel allergy is confirmed by patch testing performed by a dermatology service, and a low-nickel diet only makes sense after that confirmation and under supervision — it restricts legumes, wholegrains and nuts, which are foods worth keeping. Widespread or worsening dermatitis needs a clinician, not a food list.
Contact allergy first, diet a long way second
Nickel contact allergy is common — surveys across European populations consistently find it as the leading positive on patch testing, and much more often in women than in men, historically because of ear piercing and jewellery. The EU responded with a restriction under chemicals law that limits how much nickel may be released from articles in prolonged contact with the skin, with a tighter limit for posts inserted into pierced ears, and that restriction measurably reduced sensitisation in younger cohorts.
Systemic nickel allergy syndrome is the much less common step beyond that: a person already sensitised by skin contact develops dermatitis — often on the hands, or in a widespread pattern — and sometimes digestive symptoms, in response to nickel absorbed from food. It is a real phenomenon, but it applies to a minority of nickel-allergic people, and the studies supporting dietary treatment are small.
The order of operations therefore matters. Patch testing confirms sensitisation. Removing the metal sources in contact with skin comes next, because that is where most of the exposure is. Only then does dietary nickel become a sensible thing to investigate, and it should be a defined trial with a defined end.
Where dietary nickel comes from
Plants take nickel up from soil, and the concentration varies with the soil as much as with the species — which is why nickel tables from different countries disagree, and why no table can tell you what is in the lentils you bought. What holds across all of them is the ranking: legumes, especially soy, and wholegrain cereals, nuts, seeds and cocoa sit at the top, while meat, fish, eggs, dairy, refined grains and most fruit sit far below.
A significant part of the exposure never came from a plant at all. Nickel leaches out of stainless steel cookware, and it does so much more when the food is acidic, when the pan is new, and when cooking is long. It also concentrates in canned food, and it accumulates in water that has stood overnight in the plumbing — which is why running the tap for a while before drawing drinking water is standard advice for anyone on a low-nickel diet.
What the safety assessments say
Nickel in food is assessed as a contaminant, not a nutrient. The European Food Safety Authority re-assessed it and derived a tolerable daily intake for the long-term effects, and separately addressed the acute problem — the eczematous flare-up that occurs in already-sensitised people after an oral dose — which needs a short-term reference value rather than a lifetime average. The point of having two values is that the two effects behave differently: one is a chronic toxicological endpoint, the other a same-day immunological one in a susceptible subgroup.
The published figures belong with the opinion they came from, so they are not reproduced here; the assessment is on the EFSA site and is the document to read if you want the numbers.
For practical purposes the useful conclusion is the shape of the problem rather than the number: ordinary diets are not a toxicological concern, and the dietary question is entirely about the sensitised minority.
Nickelpagal maisto grupę
Intervalai, ne dešimtainiai skaičiai. Kai paskelbto kiekio konkrečiam produktui nebuvo galima patikrinti pagal dokumentą, šis rodinys spausdina intervalą, o ne skaičių — ir kiekvienas produktas toliau nurodo savo maistingumo puslapį, kad pamatytumėte, kas dar jame yra.
| Juosta | Ką tai reiškia | Pavyzdžiai |
|---|---|---|
| Higher nickel | Legumes and soy at the top, then wholegrains, nuts, seeds and cocoa. Actual content varies with the soil the crop grew in, so these are categories rather than measurements. | Soybeans, Tofu, Soy milk, Lentils, Chickpeas, Kidney bean, cooked, žirniai, Oats, Oat bran, Buckwheat, Cocoa powder, Dark chocolate, Cashews, Peanuts, Almonds, Walnuts, Flax seeds, Sunflower seeds |
| Lower nickel | Animal foods, refined grains and most fruit and vegetables. These are the staples a supervised low-nickel trial is built around. | White rice, Potato (boiled), Carrot, Cucumber, Apple, Egg (hard-boiled), Whole milk, Cheddar cheese, Chicken breast, Salmon, Butter, Olive oil |
| Not about the food at all | Exposure that comes from the container, the pan or the plumbing rather than from the ingredient. It is often the easiest part to reduce. | Canned tomatoes, canned legumes and other canned foods, Acidic food simmered long in stainless steel, especially in a new pan, The first water drawn from a tap in the morning |
Kas pakeičia skaičių
- Soil is the biggest variable in the plant itself — the same crop from two regions can differ substantially.
- Acidic cooking in stainless steel adds nickel to the dish; enamelled or glass cookware does not.
- New pans leach more than old ones, and the rate falls with use.
- Canning adds nickel; the same food fresh or frozen carries less.
- Running the tap before drawing water clears the metal that leached into standing plumbing.
Kur dar šie produktai yra pažymėti
Produktai, kurie šiame puslapyje yra pakeltoje grupėje ir kurie taip pat yra pakeltoje grupėje bent dviejuose iš kitų penkiolikos. Nuraminančios grupės neskaičiuojamos, todėl eilutė čia reiškia, kad produktas tikrai surenka žymes, o ne tik dažnai minimas.
Verta perskaityti prieš ką nors išbraukiant. Kiekvienas šios aplinkos sąrašas buvo rašytas kitam žmogui su kita problema, ir jie suartėja prie tos pačios nedidelės maistinėmis medžiagomis turtingų produktų grupės. Tenkinant juos visus vienu metu gaunama dieta, kurios niekas nesukūrė ir niekas netikrino.
Pokalbis su tuo, kas tikrai gali atlikti tyrimus
Nothing on this surface is personal medical advice. If a food genuinely makes you ill, if you have had a kidney stone or a gout attack, or if you are considering removing a food group from your diet, the person to talk to is your doctor, pharmacist or a registered dietitian — they can test for the things that can be tested for, which a table cannot.
Šaltiniai:European Food Safety Authority — scientific opinion on nickel in food and drinking water, including the separate treatment of chronic and acute effects. · EU restriction on nickel release from articles in prolonged contact with the skin, under the REACH chemicals regulation. · European surveillance of contact allergy, which consistently ranks nickel first on patch testing.· Produktų pavadinimai ir nuorodos: svetainės maisto duomenų bazė. Patikrinta2026-09-06.
Dažnai užduodami klausimai
How do I know if I am nickel allergic?
By patch testing arranged through a dermatology service. Reacting to cheap jewellery is suggestive, not diagnostic, and a low-nickel diet before testing tells you nothing useful.
Does everyone with nickel allergy need to change their diet?
No. Most nickel contact allergy is managed by dealing with what touches the skin. Dietary nickel is only relevant to the smaller group with systemic symptoms, and the evidence base there is limited.
Do stainless steel pans really matter?
They contribute, particularly with acidic food, long cooking and new pans. For someone on a supervised low-nickel trial, switching those dishes to enamel or glass is one of the more effective single changes.
Is a low-nickel diet safe to stay on?
It removes legumes, wholegrains, nuts and seeds, which are among the foods with the best evidence behind them. It should be a supervised, time-limited trial with reintroduction, not a permanent way of eating.
Why do nickel food tables disagree with each other?
Because the content depends on the soil the crop was grown in as well as the species. A number measured in one country does not transfer to another, which is why categories are more honest than figures here.
Kiti junginių puslapiai
Akrilamidas
Visiems, kas kepa aliejuje, skrudina orkaitėje ar skrudina krakmolingą maistą
Kumarinas
Daug cinamono vartojantys žmonės, cinamoną vaikams duodantys žmonės, cinamono maisto papildų vartotojai
Rūgštinė apkrova (PRAL)
Žmonės, kuriems formuojasi inkstų akmenys, lėtinė inkstų liga ir visi, kas yra susidūrę su “šarmine dieta”
Maisto pH
Namuose konservuojantys ir marinuojantys žmonės, visi, kuriems yra dantų erozija, visi, kuriuos klaidina “šarminis maistas”
Histaminas
Žmonės, besiaiškinantys paraudimą ir galvos skausmą po valgio; visi, kuriems yra buvusi reakcija į žuvį
Tyramine
People prescribed a monoamine oxidase inhibitor; people told tyramine triggers their migraine
Keep the trial honest
A dietary trial only answers the question if what you ate and how your skin behaved are recorded on the same days. TempoLife does both.