Salt
The amount of iodine and the specific iodine compound added to salt varies from country to country. In the United States, the Food and Drug Administration (FDA) recommends [21 CFR 101.9 (c)(8)(iv)] 150 micrograms of iodine per day for both men and women. US iodized salt contains 46–77 ppm (parts per million), whereas in the UK the iodine content of iodized salt is recommended to be 10–22 ppm.
Nickel
Dietary nickel may affect human health through infections by nickel-dependent bacteria, but it is also possible that nickel is an essential nutrient for bacteria residing in the large intestine, in effect functioning as a prebiotic. The U.S. Institute of Medicine has not confirmed that nickel is an essential nutrient for humans, so neither a Recommended Dietary Allowance (RDA) nor an Adequate Intake have been established. The Tolerable Upper Intake Level of dietary nickel is 1000 µg/day as soluble nickel salts. Dietary intake is estimated at 70 to 100 µg/day, with less than 10% absorbed. What is absorbed is excreted in urine. Relatively large amounts of nickel – comparable to the estimated average ingestion above – leach into food cooked in stainless steel. For example, the amount of nickel leached after 10 cooking cycles into one serving of tomato sauce averages 88 µg.