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CHROMIUM is involved in the glycolysis pathway, this is a metabolic process where glucose is converted to energy. In this pathway, chromium activates the enzymes involved. Chromium is also involved in the synthesis of fatty acids and cholesterol. One of the main functions of chromium is that it is a facilitator of insulin. Chromium[1] is required for maintaining normal glucose metabolism and acts as a co-factor for insulin and is referred to as glucose tolerance factor [GTF] because it works with insulin to get glucose into the cell where it can be used in the production of energy. The average body contains about 0.4 to 6 mgs of this essential for health mineral and chromium concentrations decline with age in all tissue, except for the lungs. Since there is no established RDA for chromium, the adequate daily intake of chromium to maintain good health is estimated at 100 to 200 micrograms. Chromium is deficient in the American diet with only one in ten obtaining adequate amounts of this essential mineral and therefore must be supplemented. The best form of chromium supplementation is chromium picolinate, which has also been shown to increase muscle mass and decrease body fat, and a polynicotinate form of niacin bonded with chromium which are much better absorbed than chromium chloride. Niacin appears to increase the effectiveness of chromium. Brewers yeast also contains GTF and is a more biologically active and absorbable form. Chromium is also vital in the synthesis of proteins, fats and to maintain healthy cholesterol levels. Studies with various populations support the correlation of decreased chromium with increased heart disease. Chromium picolinate appears to play a role in increasing bone density by boosting the bone-building effects of insulin and may help prevent osteoporosis.[2] Numerous studies, even with doses as high as 1000 micrograms have demonstrated excellent effect on both type I and II diabetes, hypoglycemia, improve insulin binding, beta cell sensitivity, insulin receptor number including receptor enzymes as well as lowering triglyceride levels in 14 men and 16 women.[3] One study showed that exercise training and supplementation of chromium nicotinate lower the insulin response to an oral glucose load and resulted in a significant weight loss.[4] FOOD SOURCES are brewers yeast, corn, split peas, soy bean flour, spinach, lentils, butter beans, mushrooms, potatoes, brown rice, and whole grains with varying amounts in all plants depending on the concentration of chromium found in the soil. The form of chromium that is found in eggs is not beneficial to the body. Because absorption from food is only 2 to 10 % supplementation is necessary with few geographical exceptions. Iron deficiencies apparently increase chromium absorption as does the presence of oxalates and once absorbed is bound to proteins and transferring, which carries it to the cells. Absorption/Storage: It has been found that approximately 3% of the chromium taken in is absorbed. The primary locations for storage are the spleen, kidneys, and testes. The excess is excreted in the urine. As age increases, the amount of chromium stored decreases. Dosage/Toxicity: There is RDA for chromium. Suggested safe amounts are as follows: newborns-6 months 0.01-0.04mg, infants 6 months-1 year 0.02-0.06mg, children 1-3 years 0.02-0.08mg, children 4-6 years 0.03-0.12mg, children 7-15 and adults 0.05-0.20mg. Larger doses may cause an adverse effect of insulin, doing more harm than good. Deficiency: Just being slightly deficient can cause major complications. Artherosclerosis may result from a deficiency. Diabetics that are deficient experience serve glucose intolerance because the insulin is not functioning properly. Diets high in sugar, processed white flour and a wide variety of “junk” foods appear to decrease chromium levels in the blood and therefore it is very important to make a dietary shift. Common Uses: The main use of chromium is to regulate the blood sugar levels. This mineral is also known to strengthen weak muscles. Chromium is also used in the treatment of heart disease and hypoglycemia. Precautions: Chromium has been demonstrated to decrease insulin requirements and therefore insulin dependent diabetics must be aware of this effect on insulin, even though higher doses of chromium is better than taking higher doses of insulin. Pregnancy appears to increase the need for chromium as does infection, strenuous exercise, alcoholism and poor dieting regimes. Chromium excretion is increased by moderate to high levels of sugar intake and antacids appear to decrease absorption of chromium and could make pre-existing chromium deficiencies worse. Not all forms are beneficial to the body. A form termed hexavalant chromium causes skin problems, perforation of the nasal septum, and lung cancer. Consult a physician if pregnant, symptoms of nausea, diarrhea, or dizziness last more than a week, or if new symptoms appear. Scientific References: PA, Balch, CNC and JF, Balch, MD. Prescription for Nutritional Healing, 3rd edition. pp. 27-28. Avery Publishing. New York 2000 John Feltman. Prevention’s Food and Nutrition pp. 38-39 Rodale Press, Emmaus, Pennsylvania 1993 [2] MF McCarty. Anabolic effects of insulin on bone suggest a role for chromium picolinate preservation of bone density. Med Hypotheses, 1995 Sept, 45:3, 241-246 [3] RA Anderson, et al., Elevated intakes of supplemental chromium improve glucose and insulin variables in individuals with type II diabetes. Diabetes 1997 Nov, 46:11, 1786-1791 RA Anderson. Nutritional factors influencing the glucose/insulin system: chromium. J Am Coll Nutr, 1997 Oct, 16:5, 404-410 NA Lee and CA Reasner. Beneficial effect of chromium supplementation on serum triglyceride levels in NIDDM. Diabetes Care, 1994 Dec. 17:12, 1449-1452 [4] KE Grant , et al., Chromium and exercise training: effect on obese women. Med Sci Sports Exerc, 1997 Aug, 29:8, 992-998 Additional Scientific References: |