This trace mineral helps insulin regulate all the sugar you eat, which can be quite a lot for many Americans. Chromium is part of GTF, or glucose tolerance factor, a major protein that works to regulate insulin. Advocates believe that chromium may offer the following health benefits: increases glucose tolerance, aids in protein synthesis, lowers the risk of cardiovascular disease by elevating the level of "good" HDL cholesterol, participates in lipid regulation, reduces risk of maturity-onset diabetes and reduces risk of cardiovascular disease.

General Chromium

In a study of 1 0 males and 22 females on self-selected diets, results show that daily Chromium intake is well below the minimum suggested safe and adequate level set at 50 mcg/day. Males averaged 33 +/- 3 mcg/day while females averaged 25 +/- 1 mcg/day.

Anderson RA, et al., "Chromium Intake, Absorption and Excretion of Subjects Consuming Self-selected Diets," The Journal of Clinical Nutrition, June 1985; 41: 1177-1183.

Twenty college subjects, 12 women and 8 men, were divided into 2 groups. LI had total insulin levels below 500 (mean 354 +/- 39) and HI had total insulin above 500 (mean 740 +/- 46). The relative chromium response to reducing total insulin and total glucose was significantly higher in the LI group as compared to the HI group (P <0.005).

V.J.K. Liu, et al., "Chromium and Insulin in Young Subjects with Normal Glucose Tolerance," American Journal of Clinical Nutrition, April 1982;35: 661-667.

Six healthy postpartum women who were lactating and breast-feeding were given 400 mcg/d for 3 consecutive days (day 1-3). On termination of supplementation (day 4), concentration of the chromium tracer declined rapidly and were still detectable on day 30, but not on day 60.

Mohamedshah FY, et al, "Distribution of a Stable Isotope of Chromium (53 Cr) in serum, urine, and breast milk in lactating women," American Journal of Clinical Nutrition, 1998;67: 1280-1285.

From a study of 10 males and 22 females, results showed that chromium absorption is inversely related to quantity of chromium intake, and that percentage absorption of chromium by females was significantly greater than that for males (0.93 +/- 0.06 and 0.64 +/- 0.05% respectively).

Anderson RA, et al. "Chromium Intake, Absorption and Excretion of Subjects Consuming Self-selected Diets," The Journal of Clinical Nutrition, June 1985; Vol. 41: 1177-1183.

Twenty-four volunteers, mean age 78, including eight mildly non-insulin-dependent diabetics, were randomly allocated into two groups. The control received 9 g/d of chromium poor torula yeast for 8 weeks while the experimental group received 9 g/d of chromium rich brewer's yeast. Before and after yeast supplementation, the serum glucose and insulin response to a 100-gram oral glucose was measured at 30-minute intervals for 2 hours. In the total experimental group, (normals & diabetics) glucose tolerance improved significantly and insulin output decreased after supplementation. Cholesterol and total lipids fell significantly after supplementation in the experimental group also.

Offenbacher EG, et al. "Beneficial Effect of Chromium-rich Yeast on Glucose Tolerance and Blood Lipids in Elderly Subjects," Diabetics, Vol. 29, November 1980.

Seventy-six free-living subjects were given 200 mcg/d of chromium chloride or placebo in a double blind study for 3 months. Twenty of 76 subjects had serum glucose concentrations greater than or equal to 100 mcg/dl 90 minutes after a glucose challenge. Chromium supplementation significantly decreased (P <0.05) the 90 minute glucose concentration of the subjects from 135 +/- 9 to 116 +/- 11 mg/dl; fasting glucose concentrations also decreased significantly.

Anderson RA, et al., "Chromium Supplementation of Human Subjects: Effects on: Glucose, Insulin, and Lipid Variables," Metabolism, September 1983; Vol. 32, No. 9: 894-899.

To determine if chromium (Cr) is involved in hypoglycemia, eight female patients with symptoms of hypoglycemia were supplemented with 200 mcg of Cr as chromic chloride for three months in a double-blind crossover experimental design study. Chromium supplementation alleviated the hypoglycemic symptoms and significantly raised the minimum serum glucose values observed two to four hours following a glucose load. Insulin binding to red blood cells and insulin receptor numbers also improved significantly during Cr supplementation.

Anderson RA, et al., "Effects of Supplemental Chromium of Patients with Symptoms of Reactive Hypoglycemia," Metabolism, April; Vol. 36, No. 4: 351-355.

After 216 days on Total Parentoral Nutrition (TPN), chromium deficiency was suspected because of new onset of unexplained hypoglycemia and glycosuria. Chromium Chloride (200 mcg) was added to the TPN regimen daily for a period of 14 days, then 26 mcg/d of chromium was followed. A good clinical response to the intravenous chromium was observed which allowed the total withdrawal of 30 units of regular insulin per day from the TPN.

Brown RO, et al., "Chromium Deficiency after Long-term Total Parenteral Nutrition," Digestive Diseases and Saenics, June 1986; Vol. 31, No. 6: 661-664.

GTF chromium was shown to produce a significant decrease in the mean non-fasting plasma glucose level of normal mice from that of a saline injected control. A significant decrease in mean plasma glucose concentration was seen in genetically diabetic mice treated with a single injection of GTF as compared to the saline control group. These findings are consistent with the suggestion that GTF and insulin act synergistically.

Tuman RW, et al., "Metabolic Effects of the Glucose Tolerance Factor (GTF) in Normal and Genetically Diabetic Mice," Diabetes, September 1977; Vol. 26, No. 9: 820-826.

The metabolic effects of a synthetic chromium-nicotinic acid-amino acid complex verses a brewers yeast GTF preparation were compared in normal and genetically diabetic mice. The synthetic GTF complexes mimicked the yeast GTF but to a lesser degree. Both complexes lowered plasma glucose and triglycerides, but the yeast preparation was much more effective than the synthetic complex. These findings suggest that the synthetic factors are similar to, but not identical with, the active GTF fraction extracted from brewer's yeast.

Truman RW, Et al., "Comparison and Effects of Natural and Synthetic Glucose Tolerance Factor in Normal and Genetically Diabetic Mice," Diabetes, January 1978; Vol. 27, No. 1: 49-56.