<?xml version="1.0" encoding="UTF-8"?><xml><records><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>3</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Kevin A Hobbie</style></author><author><style face="normal" font="default" size="100%">Kamerud, Kristin L</style></author><author><style face="normal" font="default" size="100%">Kim A Anderson</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Stainless Steel Leaches Nickel and Chromium into Foods During Cooking.</style></title><secondary-title><style face="normal" font="default" size="100%">Society of Toxicology 53rd Annual Meeting, Phoenix, AZ</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2014</style></year><pub-dates><date><style  face="normal" font="default" size="100%">03/2014</style></date></pub-dates></dates><language><style face="normal" font="default" size="100%">eng</style></language></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Kamerud, Kristin L</style></author><author><style face="normal" font="default" size="100%">Kevin A Hobbie</style></author><author><style face="normal" font="default" size="100%">Kim A Anderson</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Stainless steel leaches nickel and chromium into foods during cooking.</style></title><secondary-title><style face="normal" font="default" size="100%">J Agric Food Chem</style></secondary-title><alt-title><style face="normal" font="default" size="100%">J. Agric. Food Chem.</style></alt-title></titles><dates><year><style  face="normal" font="default" size="100%">2013</style></year><pub-dates><date><style  face="normal" font="default" size="100%">10/2013</style></date></pub-dates></dates><volume><style face="normal" font="default" size="100%">61</style></volume><pages><style face="normal" font="default" size="100%">9495-501</style></pages><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;Toxicological studies show that oral doses of nickel and chromium can cause cutaneous adverse reactions such as dermatitis. Additional dietary sources, such as leaching from stainless steel cookware during food preparation, are not well characterized. This study examined stainless steel grades, cooking time, repetitive cooking cycles, and multiple types of tomato sauces for their effects on nickel and chromium leaching. Trials included three types of stainless steels and a stainless steel saucepan, cooking times of 2-20 h, 10 consecutive cooking cycles, and four commercial tomato sauces. After a simulated cooking process, samples were analyzed by ICP-MS for Ni and Cr. After 6 h of cooking, Ni and Cr concentrations in tomato sauce increased up to 26- and 7-fold, respectively, depending on the grade of stainless steel. Longer cooking durations resulted in additional increases in metal leaching, where Ni concentrations increased 34-fold and Cr increased approximately 35-fold from sauces cooked without stainless steel. Cooking with new stainless steel resulted in the largest increases. Metal leaching decreases with sequential cooking cycles and stabilized after the sixth cooking cycle, although significant metal contributions to foods were still observed. The tenth cooking cycle resulted in an average of 88 μg of Ni and 86 μg of Cr leached per 126 g serving of tomato sauce. Stainless steel cookware can be an overlooked source of nickel and chromium, where the contribution is dependent on stainless steel grade, cooking time, and cookware usage.&lt;/p&gt;
</style></abstract><issue><style face="normal" font="default" size="100%">39</style></issue><custom1><style face="normal" font="default" size="100%">http://www.ncbi.nlm.nih.gov/pubmed/23984718?dopt=Abstract</style></custom1></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>13</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Kamerud, Kristin L</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Best Undergraduate Poster - 2nd Place</style></title><secondary-title><style face="normal" font="default" size="100%">SETAC North America 33rd Annual Meeting</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2012</style></year><pub-dates><date><style  face="normal" font="default" size="100%">11/2012</style></date></pub-dates></dates><language><style face="normal" font="default" size="100%">eng</style></language></record><record><source-app name="Biblio" version="7.x">Drupal-Biblio</source-app><ref-type>3</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Kamerud, Kristin L</style></author><author><style face="normal" font="default" size="100%">Kevin A Hobbie</style></author><author><style face="normal" font="default" size="100%">Kim A Anderson</style></author></authors></contributors><titles><title><style face="normal" font="default" size="100%">Nickel Beyond Environmental Exposure: Stainless Steel Cookware&#039;s Contribution to Nickel Exposure from Cooked Foods</style></title><secondary-title><style face="normal" font="default" size="100%">SETAC North America 33rd Annual Meeting</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2012</style></year><pub-dates><date><style  face="normal" font="default" size="100%">11/2012</style></date></pub-dates></dates><language><style face="normal" font="default" size="100%">eng</style></language><abstract><style face="normal" font="default" size="100%">&lt;p&gt;Environmental and occupational exposure to nickel is generally well characterized, however other potential routes of exposure,such as leaching from stainless steel cookware are not well known. Nickel occurs naturally in plants and animals, and humans are exposed to it from these dietary sources. Humans are estimated to ingest an average of 150 to 900&amp;mu;g of nickel per day. In 2001, the Tolerable Upper Intake Level (UL) of nickel was decreased to 1000&amp;mu;g per day. The toxicological studies of nickel indicate that single oral doses as low as 3000&amp;mu;g causes allergic dermatitis. It is recommended that individuals sensitive to nickel lower their exposure. However, nickel may be introduced to the diet via leaching from stainless steel cookware into foods during cooking processes, contributing to flare-ups of allergic contact dermatitis. We tested three variables, grade of stainless steel, cook time, and repeated usage or cooking cycles, for their effects on nickel leaching from stainless steel during the process of cooking tomato sauce. Sampling involved simulated home cooking procedures with stainless steel grades equivalent to those found in cookware. After the cooking procedure samples underwent acid digestion, and analysis using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS). Results show significant differences in nickel leaching between grades of stainless steel, indicative of the reported protective properties of the chromium oxide film in stainless steel. The amount of nickel in tomato sauce increased from 4.99mg/kg after a cook time of two hours to 7.63mg/kg after a cook time of twenty hours. The first cooking cycle showed the highest nickel concentration of 5.76mg/kg. Sequential cooking cycles with the sample stainless steel resulted in decreasing amounts nickel leached with each subsequent cooking cycle. From this set of experiments we can conclude that in addition to dietary exposures, stainless steel comparable to cookware is a source of nickel. Nickel exposure from stainless steel is variable, and dependent on grade of steel,cook time, and number of cooking cycles.&lt;/p&gt;
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