Chromium supplementation

In general, the chromium metal and chromium (III) compounds are not considered a special health risk; however, this is an essential element for humans which is toxic in high concentrations. The chromium picolinate form provides better bioavailability than the inorganic chromium chloride form.

Foods with chromium

The foods that contain the most trace elements (zinc, selenium, chromium, copper, manganese, and molybdenum):

• Nuts (all types).
• Wholegrain cereals.

Low-glycemic foods containing chromium: tea, broccoli, Brussels sprouts, leeks, cucumbers, onions, mushrooms, raw nuts, spinach, legumes, whole oats, and quinoa.

Intake and deficiencies

• Chromium has antioxidant and anti-inflammatory action (Hasan 2009).
• Deficient chromium intake is common in the population.
• In diabetes and dyslipidemia, chromium helps to improve their control and evolution.

Deficient chromium intake is common in the population.

Intake. The concentration of chromium depends on external inputs. Dietary intake of chromium for most individuals is significantly lower than the amount recommended as safe and adequate.

Consumption of refined foods, including simple sugars, exacerbates the problem of insufficient chromium intake, because these foods not only contain little chromium but also increase additional losses of this mineral. Grains are the best source of chromium, but most of this is lost with refining (up to 80%). Chromium losses are accentuated by pregnancy, strenuous exercise, infections, physical trauma, and other forms of stress (Anderson 1986).

According to the National Academy Press Washington, DC 2001, diets rich in simple sugars increase chromium excretion, which could be related to the increased insulin secretion observed.

The amount of chromium in foods depends on its content in soils to a large extent.

A slight deficiency in chromium affects people with prediabetes and diabetes to a much greater extent.

Nutrients. Fructose increases triglycerides and uric acid and combines with copper, zinc and chromium, preventing their utilization.

Drugs. Antacids can accentuate a marginal chromium deficiency.

Bibliography

• Anderson, R. A. (1986). “Chromium metabolism and its role in disease processes in man.” Clin Physiol Biochem 4(1): 31-41.
• Anderson, R. A., N. Cheng, et al. (1997). “Elevated intakes of supplemental chromium improve glucose and insulin variables in individuals with type 2 diabetes.” Diabetes 46(11): 1786-1791.
• (2001).
  “ToxFAQs: Chromium.”
  Retrieved 08 Feb, 2010.
• Anonymous (2003). Safe Upper Levels for Vitamins and Minerals Food Standards Agency R. a. C. E. G. o. V. a. Minerals, UK Food Standards Agency.
• Anonymous (2004). Statement on the mutagenicity of trivalent chromium and chromium piccolinate COM/04/S3. M. Commitee, UK Food Standards Agency.
• Cronin, J. R. (2004). “The Chromium Controversy.” Compl. Ther. 10(1): 39-42.
• Devlin, T. M. (2004). Bioquímica. Barcelona, Reverté.
• Kobla, H. V. and S. L. Volpe (2000). “Chromium, exercise, and body composition.” Crit Rev Food Sci Nutr 40(4): 291-308.
• Lau, F. C., M. Bagchi, et al. (2008). “Nutrigenomic basis of beneficial effects of chromium(III) on obesity and diabetes.” Mol Cell Biochem 317(1-2): 1-10.
• Lukaski, H. C. (1999). “Chromium as a supplement.” Annu Rev Nutr 19: 279-302.
• Mertz, W. (1993). “Chromium in human nutrition: a review.” J Nutr 123(4): 626-633.
• Stearns, D. M., J. P. Wise, Sr., et al. (1995). “Chromium(III) picolinate produces chromosome damage in Chinese hamster ovary cells.” FASEB J 9(15): 1643-1648.
• Vincent, J. B. (2004). “Recent advances in the nutritional biochemistry of trivalent chromium.” Proc Nutr Soc 63(1): 41-47.

Reference values

NRV, PRI, UL for chromium

The NRV is 40 μg. The PRI is 50 a 200 μg.

No UL has been set, as chromium intake has not been associated with any adverse effects. The FAO considers that chromium supplementation should not exceed 250 μg/day.

NRV: Nutrient Reference Value. These are the daily amounts recommended for vitamins and minerals (micronutrients only) considered sufficient in the European Union to prevent a deficit in most healthy individuals in the population. They are the values used for labeling and claims.

PRI: Population Reference Intake. These are the reference values for a specific population group, defined as the amount of energy and/or nutrients (macronutrients and micronutrients) recommended to cover the nutritional needs of practically the entire population. They refer to healthy population groups. The values are expressed per person per day, as a 15-day average. To account for individual differences in digestive and metabolic processes, the PRI figure used for each nutrient is the average plus twice the standard deviation (except for energy, for which the average is used), thereby including almost all healthy individuals in the group (97.5%).

UL: Tolerable Upper Intake Level: the maximum level of total daily intake of a nutrient in a context of long-term or chronic consumption which does not pose a risk to health.