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Nickel Allergy

Affected people are 15%! About 15% nickel allergy among the societies of today is observed.

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Metal Allergy

Affected people are 15%!
About 15% nickel allergy among the societies of today is observed.
It has been detected that in about 30% of the affected patients, there is nickel ingestion through foods. Nickel allergy arises after intake of chocolate, nuts, some meats or fruits, vegetables, or some seashells. Mainly skin related symptoms may give symptoms as atopic dermatitis, eczema or chronic inflammatory rheumatic diseases, muscle and joint paints, chronic fatigue syndrome, physical and mental weakness and headache. In such cases, Nickel should be detected by the allergic test. If there is Nickel allergy, a diet with decreased nickel should be applied.

Nickel Allergy Test:

For the nickel allergy, LTT-Nickel Test should be applied. 

LTT (Lymphocyte Transformation Test) is a special allergy diagnosis test which proves cellular allergic sensitivity (Type-IV Delayed Allergy) and is much more sensitive than classical allergy tests.  

From the blood taken from patients, the immunity cells are isolated in the laboratory environment and a cell culture generated and the reaction of own live cells of the persons after contact with nickel is measured. 

For more details about the LTT test, please contact the laboratory. 

Learn your personal nickel resources.

Significant nickel resources among domestic equipment are steel cooking pots, pans made of chrome-nickel steel, electric electrical kettles or coffee and espresso machines, where there is direct contact between the heating unit and water. 

In the coffee made by coffee machines, there may be more than 10 times nickel than instant coffee.  Stainless steel is harmless. The nickel percentage in water staying in the armatures is generally high.

Foods with High Nickel Content

  • Milk & Dairy Products: feta cheese, processed cheese, cheese sorts 
  • Meat & meat products, eggs: sociality meats, liver, kidneys, sausage, salami 
  • Fishes & Sea Products: Tuna fish, herring, lobster, sardine, mussels 
  • Confectionery: all type chocolates, desserts with fruit pulps, desserts with pistachio, almond and nuts, bitter almond, wafers, nougats, sugared products with liquorices 
  • Desserts: almost all ready desserts 
  • Spread foods: pistachio cream, cherry and plum marmalades, foods which are vegetarian and are spread to bread   
  • Beverages: Tea (especially black tea), cacao and instant cacao products, beverages containing alcohol (including beer and wine) 
  • Cereal & cereal products: whole grain breads, whole-wheat breads, buckwheat breads, breads made with barley, whole grain wheat (rolled oats), ready muesli 
  • Vegetables: beans, peas, soya beans, lentil, broccoli, spinach, asparagus, cabbage, kitchen greens and particularly parsleys 
  • Fruits: banana, cherry, plums (including fruit juices), cashew, nuts, almond, pine nut, walnut
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