NICKEL IN FOOD - ROLE OF STAINLESS-STEEL UTENSILS

被引：25

作者：

BRUN, R ^{[1
]}

机构：

[1] UNIV GENEVA,HOP CANTONAL,DEPT DERMATOL,GENEVA,SWITZERLAND

来源：

CONTACT DERMATITIS | 1979年 / 5卷 / 01期

关键词：

Contact dermatitis; food; nickel; stainless‐steel; utensils;

D O I：

10.1111/j.1600-0536.1979.tb05534.x

中图分类号：

R392 [医学免疫学];

学科分类号：

100102 ;

摘要：

Nickel may be found in prepared foods (tinned foods) at markedly higher concentrations than the safe threshold laid down for hypersensitive patients. Some foodstuffs cooked in stainless‐steel utensils attack the metal and thus contain much more nickel than when enamel or aluminum saucepans are used. Among the natural organic acids which may be responsible for dissolving stainless‐steel, oxalic acid is the most active at equivalent concentrations. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：43 / 45

页数：3