Abstract
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.
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