Nickel is the twenty-second most abundant element and the seventh most abundant transitional metal. It is an
ubiquitous trace element and it is mostly adopted to manufacture stainless steel used to produce food processing equipment
and containers. The metal allergy is often caused from Ni and females are affected more commonly than males.
When Ni allergy develop it tends to persist life-long. Food is considered to be a major source of Ni exposure for the general
population. Significant Ni concentration was found in the following foods: mixed nuts, dried fruits, tea bag, cocoa,
chocolate, varieties of crisps, soy products, legumes and wheat flour. Moreover, cooking acidic food in stainless steel
utensils may increase the Ni content. Nickel content in food may vary considerably due to the difference in Ni content of
the soil. Nickel-sensitive person can develop dermatitis when in their diet is present the element. Then, careful selection of
food with relatively low Ni concentration can bring a reduction in the total dietary intake of Ni per day. This can influence
the outcome of the disease and can benefit the nickel-sensitive patients.