Nutritional Facts on Chromium

Chromium is known to enhance the action of insulin; chromium was identified as the active ingredient in the “glucose tolerance factor” many years ago. Chromium also appears to be directly involved in carbohydrate, fat, and protein metabolism; but more research is needed to determine the full range of its roles in the body. Chromium is widely distributed in the food supply, but most foods provide only small amounts (less than 2 mcg per serving). Meat and whole-grain products, as well as some fruits, vegetables, and spices, are relatively good sources, but Brewer’s yeast is by far the most concentrated food source. Foods high in simple sugars (such as sucrose and fructose) are low in chromium. Dietary intakes of chromium cannot be reliably determined because the content of the mineral in foods is substantially affected by agricultural and manufacturing processes and food-composition databases are inadequate. Chromium values in foods are approximate and should only serve as a guide. It appears that chromium picolinate and chromium nicotinate used in supplements are more bioavailable than chromic chloride.