Nickel

Nickel

Nickel is a trace mineral. Good food sources of nickel include: tuna, sunflower seeds, tomatoes, onions, raw carrots, peas, chocolate, and soy products.¹ Nickel does not have a Daily Value (DV) issued by the Food and Drug Administration (FDA) because it is not considered an essential mineral.

Forms

• Trace Mineral Rice Protein Hydrolysate: Trace mineral rice protein hydrolysate is a trace mineral-protein complex. It is produced by enzymatically hydrolyzing rice protein and then combining the resulting peptides (small protein fragments) with nickel.

Major Health Benefits

Nickel, as a component of various enzymes, and may be involved in proper function of the body and normal vitamin metabolism (e.g., B12 and folate).² It has been suggested in preclinical studies that Nickel may contribute to iron metabolism.³

Cautions

The Tolerable Upper Intake Level (UL) of Nickel is 1.0 mg per day.⁴ Nickel is the most common alloy that causes allergic reactions such as swollen and red skin (dermatitis).¹ Excessive intake of Nickel through foods, inhalation, or drinking water can cause respiratory failure, heart disorders, asthma, and higher chance of developing prostate, lung, nose or larynx cancer.⁵