Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre el riesgo asociado a la presencia de níquel en alimentos para población sensibilizada a este metal
- María José González Muñoz
- Houda Berrada Ramdani
- Álvaro Daschner
- Ángel Gil Izquierdo
- Silvia Pichardo Sánchez
ISSN: 1885-6586
Année de publication: 2022
Número: 35
Pages: 53-90
Type: Article
D'autres publications dans: Revista del Comité Científico de la AESAN
Résumé
Nickel (Ni) is a toxic metal whose most prevalent effect in the general population is allergic contact dermatitis. There is concern that Ni-sensitised individuals may develop eczematous skin reactions after dietary exposure, as their main source of non-occupational exposure is food. Therefore, it is essential to assess the risk associated with the presence of Ni in food for this population. Once analysing the problem of sensitisation to Ni and knowing the kinetics and toxicity of this metal, the sources and causes of the presence of Ni in different foods and the contribution of the different food groups to the total diet have been studied. In conclusion, a careful selection of foods with relatively low Ni levels can result in a reduction of the total daily intake of Ni in the diet and may help in some cases to control systemic contact dermatitis in Ni-sensitised patients. Therefore, professionals who consider it are offered a diet proposal for patients who present hypersensitivity with systemic affection to Ni, by following a low Ni-diet, not consuming the first jet of water in the tap and reducing the consumption of black chocolate of high purity