Relationship between nickel allergy and diet

Article English OPEN
Sharma Ashimav (2007)
  • Publisher: Wolters Kluwer Medknow Publications
  • Journal: Indian Journal of Dermatology (issn: 0378-6323, eissn: 0973-3922)
  • Subject: Nickel | Dermatology | Allergy | Diet | RL1-803 | Food
    mesheuropmc: inorganic chemicals | fungi | otorhinolaryngologic diseases

Nickel is a ubiquitous trace element and it occurs in soil, water, air and of the biosphere. It is mostly used to manufacture stainless steel. Nickel is the commonest cause of metal allergy. Nickel allergy is a chronic and recurring skin problem; females are affected more commonly than males. Nickel allergy may develop at any age. Once developed, it tends to persist life-long. Nickel is present in most of the dietary items and food is considered to be a major source of nickel exposure for the general population. Nickel content in food may vary considerably from place to place due to the difference in nickel content of the soil. However, certain foods are routinely high in nickel content. Nickel in the diet of a nickel-sensitive person can provoke dermatitis. Careful selection of food with relatively low nickel concentration can bring a reduction in the total dietary intake of nickel per day. This can influence the outcome of the disease and can benefit the nickel sensitive patient.
Share - Bookmark