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Nickel is a metal that is present in many commonly used objects and it's difficult to avoid contact with it on a daily basis. Small quantities of it are released by metallic alloys without being very toxic due the scarce degree of absorption on the part of the body.
Nevertheless it can sometimes be responsible for various pathologies that are mainly related to contact. Nickel can also be present as a contaminant in tap water and, although this contamination is practically irrelevant in terms of toxicity, it can disturb persons who are particularly sensitive to the substance.
In recent years, allergies and intolerances to nickel have become more frequent. Even though many people believe that they are solely caused by contact with metal alloys that contain it, recent studies have shown that a large percentage of these pathologies can be cured- or at least improved- by the implementation of a rotational diet including those foods with a high nickel sulphate and Vegetable fats (see profile) content.
Because of the presence of significant quantities of nickel sulphate residue in the treatment of vegetable fats for the modern food industry, the diet that applies to those who are hypersensitive to nickel pays particular attention to many industrially produced foods.
In addition, it appears that contact- induced dermatitis responds well to vaccines with nickel dilutions as documented by various Italian researchers (among which Dr Attilio Speciani, Dr Marco Fumagalli from Milan, Dr Giampiero Patriarca from Rome).
These low-dosage, risk-free vaccines are to be taken orally. They allow a patient to follow a more varied diet and to have a more liberal contact with objects that contain nickel.
Objects
A patient must restrict his contact with objects containing nickel only upon specific instructions from his doctor and only in certain cases of actual contact allergies, but not necessarily in all cases relating to food reactions.
As far as the possible direct contact with nickel sulphate is concerned, the objects and substances that may contain it and that therefore represent a risk are the following:
— Objects in metal or alloy: costume jewelry, eyeglasses, watches, metal buttons, zippers, lingerie clasps, keys, lighters, i.d. tags, umbrella handles, door handles, coins, chromed objects...
— Utensils for home or professional use: kitchen utensils, metal sinks, needles, scissors, thimbles, paper weights, metal chairs, needles for electric hair removal, acupuncture, mesotherapy...
— Detergents, many cosmetics and hair colorings.
— White gold, silver and combinations: for example some substances used in dentistry.
— Inks and liquids used for photocopy machines.
— Colors for glass and ceramics, colorings for leather and skins: therefore clothing in tinted leather or skin, terracotta and porcelain tableware.
— Coloring for fabrics and wallpaper, hair color: also liquid for permanents, even though they don't contain nickel, they can cause metal objects like curlers and hair pins to release it.
— Prostheses: in some cases, orthodontic braces, in addition to orthopedic prostheses and cardiac valves. Sensitization to nickel is also possible in the case of contact with alkaline batteries, black coated brass and zinc objects, ceramics, electrical material, enamel (green: nickel oxide), fuel additives, insecticides, reactants and catalysts for plastic material, nickel alloys and coatings, magnetic nucleuses, grease hardeners, plating applied by galvanic treatment or with brass. Industrial solutions that contain nickel penetrate normal rubber gloves and it is therefore best to use heavy vinyl work gloves.
Foods
The possibility that nickel salts can find their way into food is a significant problem. Recent scientific studies have clearly shown that the typical symptoms associated with nickel sulphate allergy and previously attributed solely to contact are actually also caused by the ingestion of foods that contain it.
Many foods contain a minimal quantity of nickel, but our plan of action is to design a diet targeted only at those foods that contain an ample quantity, such as:
— Spinach, mushrooms, cocoa, tomato, pear, asparagus, rhubarb, raisins, prunes (repeated clinical reports, Dr Alberto Bollo, DRIA Center, Genoa).
— Oats (one of the grains that contains the most).
— Lentils: these legumes have the highest nickel content. Beans and peas (in descending order) contain less. We don’t usually exclude these last foods from the diet unless an individual reaction has been found.
— Corn, onion: onion and corn are to be used in minimal quantities. However the amount of onion necessary for a sauté or a few corn kernels just to add color to a salad are permitted. A small bowl of cornflakes with milk can be eaten for breakfast every once in a while. Corn bread or mush, onion soup, half a package of cornflakes or pop corn are obviously to be considered as abundant quantities and are therefore to be excluded.
— Herrings, oysters, canned foods.
— Margarine and vegetable fats (hydrogenated and non): their preparation involves various oils, and corn oil is often among them in addition to soy and peanut oils. In the food industry they are often used as “amalgamators”, and their presence in food is considerable: except for rare exceptions, vegetable fats (hydrogenated and non) are believed to be present in the following industrially produced foods (a more detailed list is available in the attached profile ). Some common examples of products that contain nickel salts and should therefore be eliminated from or rotated within the diet are all packaged products (crackers, cookies, breadsticks, potato chips, peanuts and toasted hazelnuts), special breads (like flavored breads, oiled, many whole wheat breads, toast, focaccia, canapés), chocolate, ice creams, candies, all industrial pastries and cookies (junk food, cookies, croissants and all snacks), bouillon (even vegetable), some jams, fast food, fried foods, dried fruit and nuts.
Additional notes
As far as the possible presence of nickel in tap water for cooking use is concerned, its restriction is limited to very rare and grave cases and the patient’s doctor will decide if it is necessary. In this situation, mineral water is used even for preparing and cooking foods.
In some cases, when nickel sensitivity is very high, a doctor may also prescribe a restrained use of: flour, yeast, tea, and perhaps whole grain rice and dried fruit (as mentioned in the Vegetable fats profile).
Alternatives
Metal utensils may be substituted with plastic, glass or stainless steel utensils. Enamel-coated and Teflon pans may be used. Consider, however, the reactivity associated with a pastry is more intense than that which is related to metal utensils.
In the diet, a good substitute for industrial products are foods that are prepared at home. Simple bread is the best choice. Instead of bouillon, you can use more herbs to add flavor to meals or you can prepare real chicken or beef broth.
Many alternative recipes can be found, together with instructions for the rotational diet, in the books by Dr Atttilio Speciani “Le allergie: cause, diagnosi, terapie” (with Marina Speciani Necchi), “Resistere all’inquinamento” and “Superare le intolleranze alimentari” (with Francesca Speciani), all published by Tecniche Nuove, Milan.
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© This food profile is copyright of SMA Srl Servizi Medici Associati, Via Ariosto 28, 20145 Milan,
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. Health director: Dr Attilio Speciani, M.D., Clinical allergist and immunologist. This material may not be used or reproduced without the publisher’s permission.
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