Foods containing nickel

Written by donna g. morton | 13/05/2017
Foods containing nickel
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Nickel allergy is one of the most common causes of allergic contact dermatitis, according to the Mayo Clinic in Rochester, Minnesota. Although this allergy is most often associated with the nickel content in jewellery, watchbands and eyeglass frames, it can also be intensified by certain foods. Restricting these foods may reduce the symptoms.

Vegetables

Green, brown and white beans are high in nickel, as are kale, leeks, lentils, lettuce, spinach, peas and sprouts made from beans and lucerne.

Fruits

Foods containing nickel
Raspberries have a high nickel content.

The fruits with the highest amounts of nickel are figs, pineapples, prunes and raspberries.

Grains

A high content of nickel is found in buckwheat, millet, oatmeal, wheat bran and other fibre products including muesli. Fibre tablets and multigrain breads also have high amounts of nickel.

Meats

Foods containing nickel
Shellfish like prawns might need to be restricted.

Most meats, poultry and fish are fine for consumption in regard to nickel content. Shellfish like prawns and mussels, however, contain high amounts of nickel.

Beverages

While most beverages pose no problems for those with a nickel allergy, chocolate drinks, cocoa drinks and tea from drink dispensers might induce symptoms for some sufferers and need to be restricted.

Miscellaneous

High amounts of nickel can be found in food items that include almonds, linseed, hazelnuts, peanuts, sunflower seeds and large amounts of baking powder. Sweets that contain chocolate, marzipan, nuts and strong liquorice may also have a high nickel content.

Considerations

Foods containing nickel
Some fruits and veggies containing nickel can be tolerated when cooked.

Though the following foods and beverages might not contain a lot of nickel, they can aggravate a nickel allergy in some people: beer, wine (especially red), herring, mackerel, tuna, tomatoes, onions, carrots and citrus fruits. The vegetables and fruits mentioned here usually can be tolerated when cooked.

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