Data on the chromium content of foods is limited. Furthermore, the amount of chromium in foods is quite variable. Good sources of chromium include whole grain products, broccoli, green beans, grape juice, and spices. Processed foods and foods high in sugar are poor sources of chromium. Foods high in sucrose and fructose increase chromium loss. Vitamin C in amounts of 100 mg or more increase the absorption of chromium. There is not enough information on chromium to establish RDAs. The adequate intake level (AI) has been set to reflect average intakes. Please refer to Table 13-5 for the adequate intake levels for hromium.
CHROMIUM SUPPLEMENTS
Trivalent chromium is available for supplementation in several forms. Chromium chloride is a poorly absorbed form. Chromium picolinate is the form used in much of the research on the health effects of chromium and is well absorbed. Chromium nicotinate also has good bioavailability. Certain nutritional yeast products are fortified with chromium and have good bioavailability.
Table 13-5 Adequate intakes for chromium for all ages.
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