The adult body may contain 4 to 6 mg chromium and more concentrated tissues include the kidneys, liver, spleen, pancreas, bone and muscle including cardiac muscle.
The general physiological significance of chromium is to enhance the action of insulin. Insulin enhances glycolysis, glycogen synthesis, fatty acid synthesis, and protein synthesis.
The essentiality of chromium for humans was confirmed in 1977 with studies showing that patients on total parenteral nutrition developed severe diabetic-like symptoms that could be reversed by the addition of chromium to their parenteral nutritional solutions.
Chromium in its trivalent cationic state forms a complex with nicotinic acid and glutathione which is known as the glucose tolerance factor.
Thus, chromium deficiency can result in glucose intolerance, which is an inability to properly reduce blood glucose levels after a meal and throughout the day. One consequence in glucose intolerance is hyperinsulinemia.
Chromium levels in serum, hair and sweat decrease with age. This may increase the risk for age-associated hypercholesterolemia and glucose intolerance.
Chromium is present in a wide variety of foods, although milling of cereals removes a considerable proportion of it. Wheat (1.8 ug/g) and wheat germ (1.3 ug/g) are especially good source of chromium.
The importance of chromium in human nutrition
