The role of nickel in foods exacerbating nickel contact dermatitis

Serum Concentrations of Essential Trace and Toxic Elements in Healthy and Disease-Affected Dogs

Simple Summary

Establishing reference ranges for essential and toxic trace elements in dogs is important to assess health status and to enable assessments of the background levels of toxic element exposure. On the other hand, establishing whether trace element concentrations vary in relation to different pathologies is also important. Serum concentrations of trace elements may be effective diagnostic markers and may help in understanding the pathogenesis of different diseases (and the associated causal relationships).

Abstract

This study was designed (i) to establish reference ranges for the essential trace element and background levels of toxic element exposure in the healthy/normal dog population, and (ii) to evaluate whether trace element concentrations vary in dogs suffering from different pathologies. Blood serum samples were collected from 187 healthy and diseased dogs at the Veterinary Teaching Hospital, Faculty of Veterinary Medicine, University of Santiago de Compostela (northwest Spain). The samples were acid digested, and the concentrations of trace elements (Co, Cr, Cu, Fe, Mn, Mo, Ni, Se and Zn) and toxic elements (As, Cd, Hg and Pb) were determined by inductively coupled plasma-mass spectrometry (ICP-MS). This enabled us to establish reference ranges for the essential trace elements and the level of toxic element exposure in dogs, and to identify several clinical situations associated with variations in trace elements in serum. Relative to concentrations in healthy control dogs, statistically significant differences were observed in the concentrations of Cu (significantly higher in hepatic, inflammatory/infectious and oncological categories), Mo (significantly higher in renal category), Se (significantly lower in gastrointestinal category) and Zn (significantly lower in gastrointestinal, inflammatory/infectious and renal categories). Trace element concentrations can be a cause or consequence of disease, and the study findings indicate that trace element determination in serum provides useful information on the pathogenesis of certain diseases. Further research on the serum concentrations of trace elements, particularly in relation to other biochemical parameters and diagnostic tools, may provide valuable information for the diagnosis of diseases in dogs and the disease prognosis.

Nickel allergy: localized, id, and systemic manifestations in children

Nickel is the most common allergen causing allergic contact dermatitis in patch-tested children, especially in female children. Allergy to this metal can manifest in a variety of ways. In this case series, we present four children to illustrate the different presentations of nickel allergy confirmed by patch testing. Localized, id, and systemic nickel reactions are reviewed, as well as the diagnosis and management of nickel allergic contact dermatitis. While localized dermatitis in areas of direct contact to the allergen is the most common and easiest form of nickel allergy to identify, recognition of varying presentations is critical as these can result in more chronic and severe symptoms, and can be misdiagnosed as atopic dermatitis.

Nickel levels in convenience and fast foods: in vitro study of the dialyzable fraction

Nickel presence was determined in 170 samples of 43 different convenience and fast foods widely consumed in Spain. Electrothermal atomic absorption spectrometry was used as analytical technique. Reliability of the procedure was checked. Ni levels ranged from 18.50 to 95.00 ng g(-1) (fresh weight of edible portion). The most elevated Ni concentrations were found in egg- and pork-based foods and in sauces but there is a high variability inside of each one of these foods. Ni content increases in products that contain spices and aromatic herbs, whole cereals, dry fruits, cheese and mushrooms. Mean Ni dialyzable fraction estimated by in vitro assays ranged from 4.50 to 7.75%. This study shows that the probability of exposure to health risks from these foods is overall small. However, the present findings are of potential use in food composition tables and to estimate the Ni dietary intake and tolerable intake levels in accordance with the current dietary habits.

Prevalence of nickel sensitization and urinary nickel content of children are increased by nickel in ambient air

In a cross-sectional study performed in 2000, an unexpected positive association between nickel (Ni) in ambient air, urinary Ni content and the prevalence of Ni sensitization in a subgroup of 6-yr-old children living near a steel mill was observed. Between 2005 and 2006, in a different and larger study population, we examined if Ni from ambient air or urinary Ni concentration was related to Ni sensitization in children living next to Ni-emitting steel mills. We studied 749 school beginners living in four Ni-polluted industrial areas of North Rhine-Westphalia, Germany. We assessed Ni in ambient air, Ni in urine from children and mothers, and Ni in tap water, conducted patch tests in children (including the NiSO(4)-dilution test) and collected questionnaire data. Statistics were done by linear and logistic regression analyses, adjusted for covariates. At increased Ni concentration in ambient air (unit of increase: 10 ng/m(3)), urinary Ni concentrations rose in both mothers (9.1%; 95% CI: 6.8-11.4%) and children (2.4%; 95% CI: 0.4-4.4%). The prevalence of Ni sensitization in children was associated with increased Ni from ambient air (unit of increase: 18 ng/m(3); odds ratio 1.28; 95% CI: 1.25-1.32) and urinary Ni concentration (unit of increase: 7.1 μg/L; odds ratio 2.4; 95% CI: 1.20-4.48). Ni in ambient air of areas with Ni-emitting factories contributes to internal Ni exposure in residents via inhalation and, furthermore, is a risk factor for the development of Ni sensitization in children.

Dietary intake of nickel and zinc by young children--results from food duplicate portion measurements in comparison to data calculated from dietary records and available data on levels in food groups

The daily dietary intake of nickel (Ni) and zinc (Zn) by 42 young children, 21 boys and 21 girls, from 4 to 7 years of age, living in urban and rural areas of Germany and having different food consumption behaviour, was determined by the duplicate method with a 7-day sampling period. Dietary records were also kept by the children's parents for the 7-day sampling period. Individual reported food items were identified, assigned to food groups and, together with known Ni and Zn concentrations of foodstuffs, daily intake rates were calculated. The same method was used for calculations of the energy, fat, protein and carbohydrate intake rates. The levels in the food duplicates, determined by atomic absorption spectrometry, were in the range of 69-2000 microg Ni/kg(dry weight) (geometric mean (GM): 348) and 7.1-43 mg Zn/kg(dry weight) (GM: 17.5). Daily intake rates based on the 294 individual food duplicate analyses were 12-560 microgNi/d (GM: 92.3) and 1.5-11 mgZn/d (GM: 4.63). The results from the dietary records were 35-1050 microg Ni/d (GM: 123) and 1.7-15 mg Zn/d (GM: 5.35). The results of the daily intake rates from both methods showed a correlation with regard to Zn (r=0.56), but no correlation was found between either the Ni intake rates determined with both methods or between the Ni intake rates measured by the duplicate method and calculated intake rates from the dietary records of energy, fat, protein, carbohydrates or drinking water. In the case of nickel, the discrepancies between the methods lead one to suppose that the main factors influencing Ni intake by food are not directly caused by easily assessable food ingredients themselves. It is possible that other factors, such as contaminated drinking water or the transition of Ni from kettles or other household utensils made from stainless steel into the food, may be more relevant. In addition there are some foodstuffs with great variations in concentrations, often influenced by the growing area and environmental factors. Further, some food groups naturally high in Nickel like nuts, cocoa or teas might not have been kept sufficient within the records. In summary, the dietary record method gave sufficient results for Zn, but is insufficient for Ni. Based on the food duplicate analysis, children living in urban areas with consumption of food products from a family-owned garden or the surrounding area and/or products from domestic animals of the surrounding area had about one-third higher Ni levels in their food than children either living in an urban area or children consuming products exclusively from the supermarket. Only slight differences were found with regard to Zn. Compared to the recommendations of the German Society of Nutrition (DGE) (25-30 microgNi/d and 5.0 mgZn/d), the participants of the study had a clearly increased Ni and, in view of the geometric mean value, a nearly adequate Zn intake. Health risks are especially given with regard to the influence of nickel intake by food on dermatitis for nickel-sensitive individuals.

Adverse food reactions by skin contact

The skin is very much exposed to food contact, both in the occupational and nonoccupational settings. Through such an exposure, adverse reactions can occur that may be irritant or immunologic. Both such types of reactions are particularly common in children with atopic dermatitis. Immunologic reactions can be immediate (immunoglobulin E-mediated) or delayed (cell-mediated), and can be localized or systemic. The latter can be life-threatening, even following trivial exposure. Clinical and experimental data are accumulating to indicate that epicutaneous exposure to food can induce de novo systemic immunoglobulin E sensitization.

Clinical expressions of food allergy

BACKGROUND

The perception, by both the public and health professionals, of the clinical expressions of food allergy (FA) varies widely, from one extreme of nonexistence to another extreme of causing almost every ailment. Critical investigations in recent years led to a better clarification, as well as a reasonable classification, of FA manifestations.

OBJECTIVE

To provide a differential diagnosis of adverse reactions to foods and a classification of well proven FA manifestations.

DATA SOURCES

Reviews and original articles published in peer-reviewed journals, as well as classic textbooks on FA.

RESULTS

FA can affect several body systems. The gastro-intestinal tract is probably the most affected organ, but it does not always exhibit overt symptoms. Cutaneous manifestations are next in frequency, and in some studies are the most frequent perhaps because they are visible. Respiratory symptoms as sole manifestations of FA are less common, but have high frequency in children with atopic dermatitis. Systemic anaphylaxis has been responsible for sudden fatalities, although the exposure was often to minute quantities of the offending food. Other rare manifestations have been reported and are probably underdiagnosed.

CONCLUSIONS

FA is defined as the immunologically mediated adverse reactions to foods. It can be expressed in a wide array of clinical manifestations, ranging from simple gastro-intestinal, cutaneous, or respiratory symptoms to fatal anaphylaxis. Studies are needed to verify some rare or anecdotal manifestations that have been reported but are still considered controversial.

From durum wheat to pasta: effect of technological processing on the levels of arsenic, cadmium, lead and nickel--a pilot study

A study was undertaken to investigate the effect of technological processing in pasta-making on the content of arsenic, cadmium, lead and nickel. Milling of durum wheat as well as further processing were carried out in a pilot plant. Commercial pasta samples purchased from the local market were also included for comparison. Furthermore, the effect of cooking was investigated to gain information on the actual content of the selected elements in the final ready-to-eat product. Analyte concentrations in whole grain, semolina, pasta and cooked pasta were determined by inductively coupled plasma-mass spectrometry. Milling reduced the element content in the order nickel > arsenic > cadmium > lead. In the experimental conditions of this study, slight contamination by atmospheric lead in milling/pasta-making and release of nickel during pasta-making were observed. These issues have evidently been effectively dealt with in industrial processing given that remarkably lower levels of lead and nickel were found in commercial pastas compared with the experimental samples. On the whole, commercial pasta samples showed low average levels of all the elements included in this study. Cooking caused a significant decrease of the element content in all pasta samples, with average losses of 50-60% on a dry weight basis.