The Release of Nickel from Stainless Steel into Cooked Foods

Toxicological studies show that oral doses of nickel can cause allergic contact dermatitis, and routes of exposure, such as nickel leached from stainless steel cookware are not well characterized. In this study, four variables: grade of stainless steel, cook time, stainless steel seasoning or cooking cycles, and commercial tomato sauces, were tested to for their effect on nickel leaching and their possible effects on human health. Two grades of stainless steel, two, six, and 20 hour cooking times, ten cooking cycles, and four commercially obtained tomato sauces were tested. The stainless steel grades tested were equivalent to those typically found in cookware (grade 316 and 304). We found after a single cooking cycle of six hours, depending on grade of stainless steel, nickel concentrations increased 30 to 60 fold. Increased cook times of 20 hours resulted in additional nickel leaching, about 70 fold higher than tomato sauce cooked in the absence of stainless steel. The first cooking cycle resulted in the largest increase in nickel concentration at 5.8mg/kg. However, with sequential cooking cycles, the total amount of nickel leached was less than in the first cycle. There was no change in the amount of nickel leached between the sixth and tenth cooking cycle. Nickel was still leaching into tomato sauce after 10 cooking cycles about 10 fold higher than the original tomato sauce. After 10 cooking cycles, each six hours in duration, an average of 88μg of nickel was leached per 126g serving of tomato sauce. In addition to dietary intakes, stainless steel can be an overlooked source of nickel, and the amount of additional exposure is dependent on stainless steel grade, cooking time, and repeated usage

MSU Students\u27 Attitudes and Beliefs towards Vaccinating Youth Against Human Papillomavirus

This exploratory research project surveyed Minnesota State University, Mankato students\u27 attitudes regarding Gardasil, a vaccine marketed to prevent certain strains of HPV (Human Papillomavirus). Recently there has been heavy lobbying and public campaigning on behalf of the Gardasil\u27s maker for the mass inoculation of girls aged 11-12. A debate has since surfaced among concerned parents, religious leaders, health providers and policy makers arguing that vaccination would encourage early sexual activity and that the drug is not adequately researched for administration to such a wide population of young people. This survey examined how attitudes about gender and sexuality intersect with public health campaigns and marketing of the vaccine Gardasil. Student opinions regarding the Gardasil vaccine were collected through open and closed ended questionnaires distributed in Minnesota State University, Mankato classrooms in which instructors had given permission for data collection. Additionally, this study examined what factors impacted respondent opinions towards vaccinating youth against HPV, including religious beliefs, knowledge of the vaccine\u27s potential risks and benefits, gender of the targeted population, and age. This study also examined whether respondents would favor vaccinating boys against HPV if this were possible

Benefits and costs of the 55 mph speed limit: New estimates and their implications

The national 55 mile-per-hour speed limit was in effect from 1974 to 1987, and over the years many analysts have attempted to measure and compare its costs (enforcement and travel time) and benefits (safety and fuel economy). In 1984 a committee of the National Research Council completed a major study of the speed limit. The following article completes the committee's calculations; summarizes the results in units of money, lives, and travel time; and divides these effects between rural interstates and all other roads. Over a range of plausible dollar values for extra travel time, the cost of saving a life is estimated to be much higher on rural interstates than on other affected roads-and higher than the cost of saving a life by other highway safety measures as well. Hence, proponents of higher speed limits on the rural interstates have a strong case in the debate, which continues in the state legislatures.

Kristin Kamerud-DefenseSeminar-Final.pdf

Toxicological studies show that oral doses of nickel can cause allergic contact dermatitis, and routes of exposure, such as nickel leached from stainless steel cookware are not well characterized. In this study, four variables: grade of stainless steel, cook time, stainless steel seasoning or cooking cycles, and commercial tomato sauces, were tested to for their effect on nickel leaching and their possible effects on human health. Two grades of stainless steel, two, six, and 20 hour cooking times, ten cooking cycles, and four commercially obtained tomato sauces were tested. The stainless steel grades tested were equivalent to those typically found in cookware (grade 316 and 304). We found after a single cooking cycle of six hours, depending on grade of stainless steel, nickel concentrations increased 30 to 60 fold. Increased cook times of 20 hours resulted in additional nickel leaching, about 70 fold higher than tomato sauce cooked in the absence of stainless steel. The first cooking cycle resulted in the largest increase in nickel concentration at 5.8mg/kg. However, with sequential cooking cycles, the total amount of nickel leached was less than in the first cycle. There was no change in the amount of nickel leached between the sixth and tenth cooking cycle. Nickel was still leaching into tomato sauce after 10 cooking cycles about 10 fold higher than the original tomato sauce. After 10 cooking cycles, each six hours in duration, an average of 88μg of nickel was leached per 126g serving of tomato sauce. In addition to dietary intakes, stainless steel can be an overlooked source of nickel, and the amount of additional exposure is dependent on stainless steel grade, cooking time, and repeated usage.Keywords: Stainless Steel, Nicke

Kristin Kamerud BRR Thesis-Final.pdf

Toxicological studies show that oral doses of nickel can cause allergic contact dermatitis, and routes of exposure, such as nickel leached from stainless steel cookware are not well characterized. In this study, four variables: grade of stainless steel, cook time, stainless steel seasoning or cooking cycles, and commercial tomato sauces, were tested to for their effect on nickel leaching and their possible effects on human health. Two grades of stainless steel, two, six, and 20 hour cooking times, ten cooking cycles, and four commercially obtained tomato sauces were tested. The stainless steel grades tested were equivalent to those typically found in cookware (grade 316 and 304). We found after a single cooking cycle of six hours, depending on grade of stainless steel, nickel concentrations increased 30 to 60 fold. Increased cook times of 20 hours resulted in additional nickel leaching, about 70 fold higher than tomato sauce cooked in the absence of stainless steel. The first cooking cycle resulted in the largest increase in nickel concentration at 5.8mg/kg. However, with sequential cooking cycles, the total amount of nickel leached was less than in the first cycle. There was no change in the amount of nickel leached between the sixth and tenth cooking cycle. Nickel was still leaching into tomato sauce after 10 cooking cycles about 10 fold higher than the original tomato sauce. After 10 cooking cycles, each six hours in duration, an average of 88μg of nickel was leached per 126g serving of tomato sauce. In addition to dietary intakes, stainless steel can be an overlooked source of nickel, and the amount of additional exposure is dependent on stainless steel grade, cooking time, and repeated usage.Keywords: Nickel, Stainless Stee