Clinical Pharmacist and Master’s student in Clinical Pharmacy with research interests in pharmacovigilance, behavioral interventions in mental health, and AI applications in clinical decision support. Experience includes digital health research with Bloomsbury Health (London) and pharmacovigilance practice in patient support programs. Published work covers drug awareness among healthcare providers, postpartum depression management, and patient safety reporting. 
Clinical Pharmacist and Master’s student in Clinical Pharmacy with research interests in pharmacovigilance, behavioral interventions in mental health, and AI applications in clinical decision support. Experience includes digital health research with Bloomsbury Health (London) and pharmacovigilance practice in patient support programs. Published work covers drug awareness among healthcare providers, postpartum depression management, and patient safety reporting. What was studied?
The study investigated the nickel content in cereal grains and various cereal-based products available on the Polish market, intending to evaluate consumer exposure to nickel through these foodstuffs. The research was motivated by the recognition that cereals, while being staple dietary components and sources of essential nutrients, can also contribute significantly to the intake of contaminants such as heavy metals. Specifically, the European Food Safety Authority (EFSA) identified grains and their products as primary contributors to dietary nickel exposure. The study measured the nickel concentration in 56 samples, including both raw grains and processed cereal products, employing microwave mineralization and atomic absorption spectrometry. By quantifying nickel levels and estimating consumer intake, the researchers aimed to determine whether consumption of these foods poses a health risk, particularly in relation to EFSA’s recently updated Tolerable Daily Intake (TDI) for nickel of 13 µg/kg body weight per day. The findings were intended to provide data relevant to risk assessment and potential regulatory considerations in the context of heavy metal certification programs.
Who was studied?
The study focused on commercially available cereal grains and cereal-based products collected from the Polish market during 2019-2020. The sample set included 56 diverse products: wheat, rye, barley, and millet grains, as well as processed items such as pasta, flour, groats, flakes, and bran. While the primary analysis was on the products themselves, the consumer exposure assessment extrapolated potential intake for Polish adults and children using national consumption data and international dietary cluster data (WHO, GEMS/Food Consumption Cluster Diets). The exposure estimates covered both average and high consumers, providing a comprehensive view of the potential nickel intake across different population groups, but without directly involving human participants in biological measurements.
Most important findings
| Finding Category | Details |
|---|---|
| Nickel Content in Grains | Mean content (MB) was 1.16 mg/kg; range from 0.10 mg/kg (rye) to 4.80 mg/kg (millet). |
| Nickel Content in Processed Grain Products | Mean content (MB) was 0.61 mg/kg (95th percentile 1.84 mg/kg); highest in bran (1.34 mg/kg), flakes (0.93 mg/kg), groats (0.63 mg/kg). |
| Specific High-Nickel Products | Roasted buckwheat (1.81 mg/kg) and oat flakes (2.53 mg/kg) had the highest nickel levels among processed products. |
| Pasta and Flour | Lower nickel levels: pasta (mean 0.26 mg/kg, 95th percentile 1.04 mg/kg), flour (mean 0.35 mg/kg, 95th percentile 1.35 mg/kg). |
| Exposure Assessment | Estimated adult and child intake from grains and grain products ranged from 1.1% to 13.4% of the EFSA TDI; even high contamination did not exceed health risk thresholds. |
| Comparison with Other Studies | Results are consistent with international findings; oats and buckwheat consistently have higher nickel content. |
| Regulatory Context | No current EU-wide limits for nickel in foods (except for additives); results may support future regulatory actions. |
Key implications
The study’s findings indicate that nickel content in Polish cereal grains and cereal-based products, though variable and occasionally significant in certain products like millet, buckwheat, and oat flakes, does not pose a health risk for consumers under current consumption patterns. Average and even high-end exposure estimates remain well below the Tolerable Daily Intake established by EFSA, meaning that these foods are generally safe concerning nickel contamination. For heavy metal certification programs, these results underscore the importance of routine monitoring and targeted testing of higher-risk products such as bran, groats, and flakes. The research provides a scientific basis for risk management and could inform future regulatory standards, especially as more comprehensive data on nickel content in food chains becomes available. This evidence supports the development of certification criteria that reflect both typical and worst-case contamination scenarios, ensuring consumer safety and compliance with evolving international guidelines.
Citation
Mania M, Rebeniak M, Orshulyak O, Postupolski J. Assessment of exposure to nickel intake with selected cereal grains and cereal-based products. Rocz Panstw Zakl Hig. 2020;71(4):371-376. doi:10.32394/rpzh.2020.0142
Heavy metals are high-density elements that accumulate in the body and environment, disrupting biological processes. Lead, cadmium, arsenic, mercury, nickel, tin, aluminum, and chromium are of greatest concern due to persistence, bioaccumulation, and health risks, making them central to the HMTC program’s safety standards.
