CHROMIUM was first discovered by the French in 1797 while chemists were studying the properties of crocoite, an ore rich in lead chromate. It was not until 1959 that scientists realized that feeding chromium salts to rats corrected abnormal sugar metabolism. Later, research confirmed that chromium was a cofactor with insulin. (These same scientists also found that selenium was a vital factor in Brewer’s yeast). Shortly after this, it was discovered that the inorganic salts of chromium were utilized poorly compared to the organically bound form that is present in brewer’s yeast. The chromium-containing substance from yeast was named GTF (glucose tolerance factor) because it sometimes restored sugar metabolism to normal in borderline diabetics. However, diabetics are not always helped as the disease may be caused by factors other than a chromium deficiency.
The common name of chrome was derived from the Greek, chroma, which means ‘color’, because the element is present in many different colored compounds long used as pigments in the dyeing and tanning of leather. Chromium compounds, other than trivalent, are known to be corrosive to the skin and mucous membranes. Mine workers, who suffer continued exposure, are more susceptible to bronchial cancers. Excessive amounts can result in allergic and eczematous dermatitis and can damage the liver and kidneys. It is these harmful compounds that are used in plumbing fixtures and auto trims. The chromium found in the environment from industry is harmful to the body, but the form found in foods is an essential element that the body cannot manufacture.
Chromium is bound to transferrin and transported to the liver. From there, it is dispersed throughout the body, where it is found in minute amounts in the blood and tissues. Less than 1% of the daily intake is actually absorbed, however, and concentrations decline with age. Depending on the dietary intake, this decline may be a contributing factor to a glucose intolerance common in the elderly. Chromium does help to maintain normal glucose metabolism. However, eating simple sugars causes the body to excrete large amounts of the mineral.
Chromium has such other benefits as assisting in growth, being involved in protein transport, and helping in the breakdown of glycogen and lipids. There is no RDA and no known toxicity of the organic form, but nutritionists generally state that up to one year of age, 10-60 mcg. is sufficient, and over four years of age, 80 mcg. is considered plenty, with up to 200 mcg./day improving blood sugar levels in hypoglycemics. The recommended form to take is chromium picolinate.
Deficiencies cause impaired growth, elevated blood cholesterol and triglycerides, fatty deposits in the arteries, decreased sperm count, infertility, and a reduction in lifespan. Aging, pregnancy, and the consumption of refined foods as well as strenuous exercise all contribute to a chromium deficiency. Atherosclerosis, cataracts, and high blood fats might be the result of prolonged chromium deficiency. Deficiencies can be found in those on longterm parenteral nutrition and in those whose diets are high in fiber and phytates and low in chromium.
Note: Yeast in breads may convert the inorganic chromium from blackstrap molasses into the GTF (glucose tolerance factor) which acts, along with insulin, in promoting the metabolism of carbohydrates.
Trivalent chromium is found in foods and is not toxic in amounts normally consumed. This form is used in treatments for diabetes and kwashiorkor.
Other names include: chromium, Cr, element 24, GTF, glucose tolerance factor.
Deficiency symptoms include: decreased glucose tolerance, corneal opacities, increased blood cholesterol, increased plaque in aorta, athersclerosis, increased blood pressure, increased cholesterol formation in the liver, and deterioration of growth.
No toxicities known up to 5000 mcg.
Helpers include: Vitamins B3 and C.
Hexavalent Chromium is also known as chromium, Cr, and element 24.
Toxicity symptoms include: GI hemorrhage, lung/esophagus cancer, and skin ulcers.
There are no known helpers, but it is inhibited by Vitamin C.
