Nickel in food comes mainly from fertilizers used in farming, which account for more than 80% of nickel in crops, according to a 2026 comprehensive review in Frontiers in Plant Science. While our bodies need tiny amounts of nickel to function, too much can cause allergic reactions in sensitive people. New European regulations now limit nickel in food to protect consumers, and farmers can reduce nickel levels by choosing different fertilizers.
Nickel is a metal found naturally in soil and also added through farming practices, and it ends up in the food we eat. While our bodies need a tiny amount of nickel to work properly, too much can cause problems—especially for people with nickel allergies. A new review of research shows that fertilizers used in farming are the biggest source of nickel in crops, accounting for more than 80% of the nickel that ends up in food. New European rules now limit how much nickel can be in certain foods to protect people’s health.
Key Statistics
A 2026 review of nickel in agri-food systems found that mineral fertilizers account for more than 80% of total nickel input in soilless farming systems, making them the primary controllable source of this metal in crops.
According to Gram Research analysis of a 2026 comprehensive review, new EU Regulation 2024/1987 introduced binding maximum limits for nickel in several food categories to protect consumers, particularly those with nickel sensitivities.
A 2026 review in Frontiers in Plant Science identified that nickel is essential for plant growth in small amounts, acting as a cofactor for urease in nitrogen metabolism, but becomes toxic at higher concentrations, causing oxidative stress and photosynthetic damage.
The Quick Take
- What they studied: Where nickel comes from in our food supply and how it gets from soil into the crops we eat
- Who participated: This is a review article that analyzed existing research rather than conducting a new experiment with human participants
- Key finding: Fertilizers used in farming contribute more than 80% of nickel found in crops, making them the biggest controllable source of this metal in food
- What it means for you: Farmers can reduce nickel in food by choosing different fertilizers. If you have a nickel allergy, these new limits help protect you, though most people don’t need to worry about normal nickel levels in food
The Research Details
This is a comprehensive review article published in 2026 that examined all available scientific research about nickel in farming and food systems. Instead of conducting their own experiment, the researchers looked at hundreds of existing studies to understand the big picture of how nickel moves from the environment into our food.
The researchers traced nickel’s journey through three main stages: first, how it gets into soil from natural sources (like certain types of rocks) and human activities (like factories and fertilizers); second, how plants absorb and accumulate nickel from soil; and third, how much nickel ends up in the food we eat and whether it affects human health.
They paid special attention to modern farming methods that don’t use soil at all, called soilless systems, where nickel comes entirely from the fertilizers and materials farmers add. This helped them understand which farming inputs are the biggest sources of nickel.
Understanding where nickel comes from in food is important because it helps farmers and food producers reduce it. By identifying that fertilizers are responsible for over 80% of nickel in crops, the review points to a specific, controllable solution. This type of comprehensive review is valuable because it brings together information from many different studies to see the whole picture, rather than looking at just one small piece of the puzzle.
This review was published in Frontiers in Plant Science, a peer-reviewed scientific journal, meaning other experts checked the work. The authors examined the scientific literature comprehensively and integrated information from environmental science, agriculture, toxicology, and food safety—showing they took a thorough, multi-disciplinary approach. However, because this is a review of existing research rather than a new study, the strength of conclusions depends on the quality of the studies reviewed.
What the Results Show
The research shows that nickel reaches our food through multiple pathways. Naturally, nickel exists in certain types of soil, especially in areas with specific rock formations. However, human activities add much more nickel: factories release it into the air, burning fossil fuels adds it to the environment, and fertilizers used in farming introduce it directly into crops.
When farmers use mineral fertilizers—the most common type—these fertilizers can contain significant amounts of nickel. The analysis found that in modern soilless farming systems (where plants grow in nutrient solutions instead of soil), mineral fertilizers account for more than 80% of all nickel in the growing solution. This is a crucial finding because it shows that farmers have direct control over nickel levels through their choice of fertilizers.
Plants themselves have an interesting relationship with nickel. In small amounts, nickel is actually essential—it helps plants process nitrogen, which is critical for growth. But when nickel levels get too high, it damages plants by creating harmful chemical reactions, interfering with photosynthesis (how plants make food from sunlight), and causing nutrient imbalances. Different plant species and varieties absorb different amounts of nickel, which means some crops naturally accumulate more than others.
The review also examined how nickel affects human health. For most people, the small amounts of nickel in food don’t cause problems. However, for people with nickel allergies or sensitivities, even low levels can trigger reactions including skin rashes and a condition called systemic nickel allergy syndrome (SNAS), which affects the whole body. Pesticides and growing media (the material plants grow in) contribute some nickel to crops, but much less than fertilizers—they play only a secondary role. The review noted that ‘Ni-free’ and ‘Ni-tested’ product labels are becoming more common as consumers demand lower-nickel foods, but there are currently no standardized rules for what these labels actually mean.
This review integrates findings from decades of research into a unified framework. Previous studies had examined nickel in soil, nickel in plants, or nickel’s health effects separately, but this review connects all these pieces. The new European regulation (EU 2024/1987) that sets maximum nickel limits in food represents a major policy shift based on accumulated scientific evidence. This review provides the scientific foundation for understanding why such regulations are necessary and how farmers can comply with them.
Because this is a review of existing research rather than a new study, its conclusions are only as strong as the studies it examined. The review notes a significant gap in research: there isn’t enough integrated data that looks at all factors together—environmental sources, farming practices, plant biology, and human health—in one comprehensive study. Additionally, the review focuses heavily on European regulations and research, so findings may not apply equally to all regions worldwide. The review also highlights that standards for ‘Ni-free’ claims are not yet harmonized, making it difficult to compare products across different countries.
The Bottom Line
For farmers and food producers: Choose fertilizers with lower nickel content and monitor nickel levels in crops. This is supported by strong evidence showing fertilizers are the primary controllable source. For people with nickel allergies: The new EU regulations provide meaningful protection by limiting nickel in food, though you should still be aware of which foods typically contain more nickel. For the general population: Normal nickel levels in food are not a health concern based on current evidence.
People with nickel allergies or sensitivities should pay attention to these findings and the new regulations protecting them. Farmers and agricultural companies should care because they can directly reduce nickel in crops by changing fertilizer choices. Food manufacturers and retailers should understand these limits to ensure compliance. The general public should be aware that regulatory protections are in place, though most people don’t need to actively worry about nickel in food.
If farmers switch to lower-nickel fertilizers, crops grown with these new fertilizers should show reduced nickel levels within one growing season. For people with nickel sensitivities, reducing dietary nickel intake may improve symptoms over weeks to months, though individual responses vary. The EU regulations are now in effect, so compliant products should be available immediately.
Frequently Asked Questions
Is nickel in food dangerous for most people?
For most people, nickel levels in food are not dangerous. However, people with nickel allergies or sensitivities can experience skin reactions and systemic symptoms even from low amounts. New EU regulations now limit nickel in food to protect sensitive individuals.
What foods have the most nickel?
Whole grains, legumes (beans and lentils), nuts, and certain vegetables typically contain higher nickel levels because plants absorb it from soil and fertilizers. The amount varies depending on where and how the food was grown.
Can farmers reduce nickel in crops?
Yes. Research shows that mineral fertilizers contribute over 80% of nickel in crops, so farmers can significantly reduce nickel by choosing fertilizers with lower nickel content. This is the most effective controllable method.
What does ‘Ni-free’ on food labels actually mean?
Currently, ‘Ni-free’ labels lack standardized definitions and typically mean nickel is below the detection limit of the testing method used. New regulations are working to create consistent standards for these claims across Europe.
Do I need to avoid nickel in food if I don’t have an allergy?
No. If you don’t have a nickel allergy or sensitivity, normal nickel levels in food are not a health concern. Your body needs small amounts of nickel for proper function, and regulatory limits protect everyone.
Want to Apply This Research?
- Track nickel-related symptoms (skin reactions, digestive issues) weekly if you have a nickel sensitivity, noting which foods you ate before symptoms appeared to identify your personal triggers
- If you have a nickel allergy, use the app to log foods you eat and any reactions, then identify patterns to avoid high-nickel foods like whole grains, legumes, and certain vegetables
- Set monthly reminders to review your symptom log and food intake patterns; share this data with your doctor to confirm which foods affect you personally, since nickel sensitivity varies greatly between individuals
This article reviews scientific research about nickel in food systems and is for educational purposes only. It is not medical advice. If you suspect you have a nickel allergy or sensitivity, consult with a healthcare provider or allergist for proper diagnosis and personalized recommendations. People with confirmed nickel sensitivities should work with their doctor to identify trigger foods and develop an appropriate dietary plan. The information presented reflects current scientific understanding and EU regulations as of 2026 but may not apply equally in all regions.
This research translation is published by Gram Research, the science division of Gram, an AI-powered nutrition tracking app.