IARC 1990 - Chromium, nickel, and welding
IARC Volume 49 is a primary agency hazard-evaluation source for chromium, nickel, and welding fumes. Its most important HMI use is speciation-sensitive carcinogenicity context: chromium(VI) is classified as carcinogenic to humans, nickel compounds are classified as carcinogenic to humans, metallic nickel is possibly carcinogenic to humans, and metallic chromium plus chromium(III) compounds are not classifiable on the evidence available in 1990. The monograph also compiles routeable background concentration values for chromium and nickel in drinking-water, foods, beverages, and seafood, but the Working Group explicitly notes that evidence is sparse for carcinogenic hazards from oral exposure to chromium or nickel compounds in foods or potable water.
Key numbers
IARC evaluations:
| Agent or exposure | IARC evaluation | Notes |
|---|---|---|
| Chromium(VI) compounds | Group 1, carcinogenic to humans | Sufficient human evidence in chromate production, chromate pigment production, and chromium plating |
| Metallic chromium | Group 3, not classifiable | Inadequate human and animal evidence |
| Chromium(III) compounds | Group 3, not classifiable | Inadequate human evidence; animal evidence judged inadequate |
| Nickel compounds | Group 1, carcinogenic to humans | Overall evaluation for compounds as a group; includes sufficient human evidence for nickel sulfate and combinations of nickel sulfides/oxides in refining |
| Metallic nickel | Group 2B, possibly carcinogenic to humans | Inadequate human evidence; sufficient animal evidence for metallic nickel |
| Welding fumes | Group 2B, possibly carcinogenic to humans | Stainless-steel and alloy welding fumes contain nickel compounds and chromium(VI)/(III) |
Chromium in water and foods:
| Matrix | Chromium value | Notes |
|---|---|---|
| Rivers, general | 1-10 ug/L | Typical range stated for rivers |
| Seawater | well below 1 ug/L | Total chromium generally lower than rivers/wells |
| Ocean water mean, 1979 | 0.3 ug/L | Range 0.2-50 ug/L |
| US surface-water samples, 1960-about 1968 | mean 9.7 ug/L; max 112 ug/L | 24.5% of 1500 samples detectable spectrographically |
| North American rivers | 0.7-84 ug/L | Most in 1-10 ug/L range |
| US tap water, 1974-1975 | 0.4-8 ug/L; median 1.8 ug/L | 3834 samples from 35 regions |
| Canadian stream/river water | 96% less than 10 ug/L | About 2% contained 15-500 ug/L |
| Rhine River, 1975 | mean 6.5 ug/L; range 3.7-11.4 ug/L | Associated drinking-water value: 0.29 ug/L |
| Austrian medicinal/table waters | 1.2-4.2 ug/L | Reported as chromium compounds |
| WHO Europe / Japan / US drinking-water standard cited | 0.05 mg/L | Chromium(VI) for WHO Europe/Japan examples; total chromium for US public-water MCL |
| Vegetables | 20-50 ug/kg | General food-content summary |
| Fruits | 20 ug/kg | General food-content summary |
| Grains and cereals, excluding fats | 40 ug/kg | General food-content summary |
| Nearly all foodstuffs | 20-590 ug/kg | Hartford summary cited by IARC |
| Mean daily chromium intake, older estimate | food 280 ug/day; water 4 ug/day; air 0.28 ug/day | Fishbein estimate |
| Daily chromium intake, Hartford estimate | 10-400 ug/day; average about 80 ug/day | Human dietary intake estimate |
| Mean daily chromium intake, 22 healthy subjects | about 24.5 ug/day | Bunker et al. study cited by IARC |
| Mussels and oysters, NOAA 1986 | 0.1-11.0 ug/g dry weight | East, West, and Gulf Coast sites |
| Fish livers, NOAA 1984 | 0.02-1.4 ug/g dry weight | Ten species collected throughout the USA |
Nickel in water, beverages, foods, and diet:
| Matrix | Nickel value | Notes |
|---|---|---|
| Groundwater, normal background | below 20 ug/L | US EPA summary cited by IARC |
| US drinking-water | 97% at or below 20 ug/L; about 90% at or below 10 ug/L | 2503 samples |
| Groundwater polluted by nickel plating | up to 2500 ug/L | Soluble nickel compounds from plating facility |
| Contaminated wells | median 180 ug/L | Twelve wells |
| Municipal tap-water near large open-pit nickel mines | about 200 ug/L | Control-area average about 1 ug/L |
| European drinking-water | generally 2-13 ug/L; mean 6 ug/L | Amavis et al. summary |
| Finland drinking-water | about 1 ug/L | Low background example |
| Italy drinking-water | mostly below 10 ug/L | Low background example |
| German Democratic Republic groundwater drinking-water | average 10 ug/L | Slightly below surface-water amount |
| Federal Republic of Germany drinking-water | mean 9 ug/L; max 34 ug/L | Scheller et al. study |
| Seawater | 0.1-0.5 ug/L | General range |
| Surface waters | average 15-20 ug/L | General average |
| Wine | 100 ug/L | Nickel concentrations found in wine |
| Beer | about 30 ug/L | Average level |
| Mineral water | a few ug/L; Germany mean 10 ug/L, max 31 ug/L | Two mineral-water summaries |
| Meat, fruit, and vegetables | less than 0.2 mg/kg fresh weight mean | Denmark and corroborating European/UK analyses |
| Nuts | up to 3 mg/kg | Veien and Andersen summary |
| Cocoa | up to 10 mg/kg | Nielsen and Flyvholm summary |
| Margarine | normally less than 0.2 mg/kg; up to 6 mg/kg | Likely from nickel catalysts used in hydrogenation |
| Stainless-steel kitchen utensils | up to 1 mg/day added intake | Acidic foods and boiling increase release |
| US hospital general diet | 160 ug/day | Special diets varied by less than 40% |
| Average Danish diet | 150 ug/day | Nielsen and Flyvholm estimate |
| Switzerland dietary intakes | 73-142 ug/day | Restaurant, hospital, vegetarian restaurant, and military canteen diets |
| UK dietary intake, 1981-1984 | 140-150 ug/day | Smart and Sherlock estimate |
Selected Danish food nickel table values:
| Food | Mean Ni (mg/kg) | Range (mg/kg) |
|---|---|---|
| Full milk | 0.02 | below detection-0.13 |
| Cheese | 0.10 | 0.02-0.34 |
| Beef | 0.02 | 0.01-0.03 |
| Chicken | 0.11 | 0.02-0.24 |
| Liver/kidney | 0.11 | 0-0.94 |
| Fish | 0.04 | 0.005-0.303 |
| Potatoes | 0.14 | below detection-0.44 |
| Lettuce | 0.36 | below detection-1.4 |
| Spinach | 0.52 | 0.02-2.99 |
| Peas | 0.42 | 0.13-0.8 |
| Canned fruits | 0.31 | 0.02-1.36 |
| Wheat flour | 0.13 | 0.03-0.3 |
| Rye flour | 0.10 | 0.03-0.3 |
| Oatmeal | 1.76 | 0.80-2.7 |
| Rice | 0.21 | 0.08-0.45 |
| Margarine | 0.34 | 0.2-2.5 |
Methods (brief)
The monograph was prepared by an IARC Working Group that met in Lyon on 5-13 June 1989. It is not a new analytical survey. The volume critically reviews exposure data, analytical methods, animal carcinogenicity studies, human epidemiology, toxicokinetics, genetic and related effects, and regulatory status for chromium compounds, nickel compounds, and welding fumes. For chromium and nickel, exposure sections compile published and agency-reported concentrations in occupational air, ambient air, water, soil, food, animal tissues, human tissues, and regulatory standards. The carcinogenicity evaluations follow the IARC qualitative evidence categories described in the monograph preamble.
Implications
This source supports chromium and nickel hazard classification pages, Cr(VI) speciation discipline, and food/water background context. It should not be used as a new HMTc product-occurrence dataset or as evidence that food-route chromium/nickel exposure has the same cancer evidence base as occupational inhalation exposure. The monograph’s own general remarks say evidence was sparse for carcinogenic hazards from oral chromium or nickel exposure in foods or potable water.
The food and beverage values are still useful as compiled background concentration ranges. Downstream synthesis should keep total chromium, chromium(VI), chromium(III), nickel compounds, and metallic nickel separated; IARC’s classifications do not let total chromium in foods stand in for Cr(VI), and they do not make all nickel species equivalent for route, bioavailability, or product-pool purposes.
Wiki pages this source may touch
- chromium
- chromium-hexavalent
- nickel
- water
- vegetables
- leafy-vegetables
- fruit
- wheat
- rice
- oatmeal
- bread
- cocoa
- margarine
- fish
- seafood
- shellfish
- fruit-juice
- bottled-drinking-water
- mineral-water
- root-tuber-vegetables
- leafy-vegetables-other
- non-root-vegetables
- fresh-fruit
- canned-fruit
- fruit-juices-non-apple
- rice-bulk-grain
- flour-non-rice
- breakfast-cereal-non-rice
- bread-and-baked-goods
- nuts-seeds-other
- seafood
- fresh-fish
- shellfish
Verification notes
- Extracted the full 687-page PDF text and close-read the title/citation pages, general remarks, chromium occurrence and regulatory sections, chromium summary/evaluation, nickel water/food/regulatory sections, nickel summary/evaluation, welding summary/evaluation, and the cumulative source metadata.
- The source is an IARC/WHO agency monograph with no DOI in the PDF. The IARC publication page lists Volume 49 under ISBNs 978-92-832-1249-2 and 978-92-832-0249-3.
- The official corrigenda for Volume 49 corrects animal-study table entries and appendix activity-profile identifiers; it does not change the food, water, beverage, dietary-intake, or final IARC classification values captured here.
mono49 2.pdfis byte-identical to canonicalmono49.pdf(sha256fbd31bbf35d8ae2d0545b5c12e64a9898b317c14ea2bea73a06ba5883d1b2155) and is tracked as a duplicate rather than a second source.
Page history
The five most recent substantive edits to this page. The full version history lives in git; when DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.