Researchers tested 809 samples of chicken, beef, and pork to measure how much nickel—a metal that can be harmful in large amounts—people eat through meat. They found that nickel levels were highest in pork, moderate in chicken, and lowest in beef. Even for young children, who eat the most meat relative to their body size, the amount of nickel from meat was very small and well below levels that could cause health problems. The study suggests that eating these common meats is a safe source of nickel exposure for Italian families.

The Quick Take

  • What they studied: How much nickel (a toxic metal) is found in chicken, beef, and pork meat, and whether eating these meats exposes people to unsafe levels of nickel.
  • Who participated: The study analyzed 809 meat samples from Italy representing different types of meat. Researchers then used this data to estimate nickel exposure for Italian people of different ages, from toddlers to elderly adults.
  • Key finding: Even for toddlers—the age group most exposed to nickel through meat—eating pork contributed only 0.86% of the safe daily limit of nickel. For all other age groups and meat types, the exposure was even lower.
  • What it means for you: You don’t need to worry about nickel from eating chicken, beef, or pork. The amounts are so small that they pose essentially no health risk. This is true for children and adults alike.

The Research Details

Scientists collected 809 samples of muscle meat from poultry, beef, and pork in Italy. They carefully measured the nickel content in each sample using laboratory testing methods. They then compared nickel levels between the different meat types to see which had the most. Finally, they used Italian food consumption data to calculate how much nickel people of different ages would eat through meat, from toddlers to elderly people. This approach allowed them to estimate whether actual eating patterns put anyone at risk.

This research matters because nickel is classified as a substance that could potentially cause cancer with very high exposure. Some people are also sensitive to nickel and can develop skin reactions or other symptoms. By measuring nickel in commonly eaten meats and calculating real-world exposure, scientists can determine whether this is actually a health concern for families. This type of study helps food safety authorities decide if new rules are needed.

The study tested a large number of samples (809) across three common meat types, which makes the results fairly reliable. The researchers used statistical analysis to identify real differences between meat types. However, the study only looked at Italian meat and Italian eating patterns, so results might be slightly different in other countries. The study is recent (2025) and addresses a gap in food safety research, as nickel exposure through food hasn’t been thoroughly studied before.

What the Results Show

Nickel was found in all three types of meat tested, but in very different amounts. Pork had the highest nickel levels, chicken had moderate levels, and beef had the lowest levels. When researchers calculated how much nickel people actually eat based on typical meat consumption, they found that even toddlers—who eat the most meat relative to their body weight—consume only tiny amounts of nickel from meat. The highest exposure was toddlers eating pork, which contributed 0.86% of the safe daily limit set by European health authorities. For all other age groups and meat types, the contribution was less than 0.86%, meaning it was even safer.

The study found that elderly people had the lowest nickel exposure from meat, likely because they eat less meat overall. The pattern of nickel levels (pork highest, then chicken, then beef) was consistent across all age groups studied. This means that regardless of age, if you eat pork, you’ll get more nickel from meat than if you eat beef, but the differences are still very small in absolute terms.

This is one of the first detailed studies measuring nickel in commonly eaten meats and calculating actual dietary exposure. Previous research focused on other toxic metals like lead and cadmium in food, but nickel exposure through meat hadn’t been thoroughly investigated. The European Food Safety Authority recently recommended that more data be collected on nickel in food, making this study timely and important for filling that knowledge gap.

The study only looked at meat from Italy, so nickel levels might be different in other countries depending on local soil and farming practices. The study measured nickel in muscle meat only, not in organ meats or processed meat products. The researchers didn’t account for nickel from other food sources like vegetables, grains, or drinking water—only meat. Additionally, the study couldn’t measure nickel exposure in people with nickel sensitivity, who might have different health effects even at low exposure levels.

The Bottom Line

Based on this research, there is no need to reduce or avoid eating chicken, beef, or pork due to nickel concerns. The nickel content in these meats is far too low to pose a health risk for the general population. This recommendation has high confidence for people without nickel sensitivity. People with known nickel allergies or sensitivities should consult their doctor, as they may need to consider nickel from all sources more carefully.

This research is relevant to families concerned about food safety, parents of young children, and people with nickel sensitivity. It’s also important for food safety regulators and policymakers deciding whether new rules about nickel in food are needed. People without nickel sensitivity don’t need to change their meat consumption based on this study.

This is not about seeing health benefits over time—it’s about confirming that eating these meats is safe. The nickel exposure from meat is constant with each meal, but because it’s so low, there’s no timeline for health effects to worry about.

Want to Apply This Research?

  • Track weekly meat consumption by type (chicken, beef, pork) to monitor dietary patterns, not for nickel safety reasons, but for overall nutritional awareness and balanced diet goals.
  • No behavior change is needed based on nickel concerns. Users can continue eating their preferred meats without worry. If interested, users could log meat consumption to ensure balanced protein intake across different sources.
  • For general health tracking, monitor overall meat consumption as part of a balanced diet. For people with nickel sensitivity, work with a healthcare provider to track symptoms and identify all dietary sources of nickel, not just meat.

This study shows that nickel from eating chicken, beef, and pork poses minimal health risk for the general population. However, this research is specific to Italian meat and Italian eating patterns. If you have a known nickel allergy or sensitivity, consult your healthcare provider before making dietary changes, as you may need to consider nickel from all food sources. This information is not a substitute for medical advice. Always speak with a doctor or registered dietitian about food safety concerns specific to your health situation.