In a nutshell:
Nickel is found in DNA and RNA (genes).
The human body contains about 10mg of nickel. Nickel is a vital trace element. Its biological function is not known. However it is known that RNA and DNA contain significant concentrations of nickel.
Requirement, deficiency, oversupply:
Nickel requirement is estimated to be about 50 µg per kg of the body weight and is usually covered in a well-balanced diet.
A nickel deficiency can decrease the haemoglobin count in the blood. In addition, the activity of various enzymes as well as the absorption of iron is affected.
Nickel can cause a contact allergy called nickel dermatitis (eczema on the hands). The allergy can be caused by various things including jewellery, jeans buttons, glasses frames etc.. Perspiration can exacerbate the allergy.
Nickel in Food:
Plant foods contain more nickel than animal foods. Foods rich in nickel include nuts, legumes, wheat and wheat products, cocoa powder, chocolate and certain fruits and vegetables.
Nickel in 100 g Food:
Lentils: 300 µg
Peas: 200 µg
Green beans: 200 µg
Potatoes: 30 µg
Carrots: 30 µg
Units: 1.000.000 µg = 1 g
Advanced Sports Nutrition-2nd Edition