Chromium was chosen as an element to discuss and analyze in the paper. Chromium (Cr) is categorized as a trace mineral that the body needs in microscopic quantities. Forming a variety of chemical compounds, chromium plays a significant function in carbohydrate, lipid, and protein metabolism and the activation of insulin (Institute of Medicine (US) Panel on Micronutrients, 2001). Trace mineral regulates blood sugar levels, helps process fat cells, and prevents the deposition of fat on the internal organs; however, its necessity for people’s health is still under debate (Løvik et al., 2018).
Chromium is a micro-mineral and an essential component of all types of cells and tissues of the human body, the norm of its content in the body is 6-12 mg. Whole food sources containing the recommended amount of chromium are beef, broccoli, liver, turkey breast, green beans, tomatoes, etc. (Institute of Medicine (US) Panel on Micronutrients, 2001). Recommended Daily Allowance (RDA) for the trace element could not be given for chromium due to lack of sufficient evidence; nevertheless, it is recommended to support the following Adequate Intake (AI) for the micro-element: 25 mcg for females and 35 mcg for males aged 19-50. A Tolerable Upper Intake Level (UL) has not been established for chromium (Løvik et al., 2018).
Chromium mineral supplements are available to buy online and offline in different stores in the primary form of chromium picolinate. The price ranges from $0.06–$0.27 per 1 serving or $7.07–$37.20 per container, but it may depend on shopping sites. One capsule contains 200- 1,000 mcg of chromium, and tablets are usually stored in GMP-certified plastic boxes hidden from the daily light.
Chromium deficiency is rare among humans, and recent studies question whether a lack of chromium will lead to any physiological consequences or abnormalities (Løvik et al., 2018). However, it is suggested that people who are potentially at risk of chromium deficiency may deduce higher chromium levels or cannot absorb chromium naturally. It is also reported that chromium (III) that exists in food has very low toxicity (Tsuji et al., 2016). Nevertheless, chromium (III) consumption in high quantities is associated with DNA polymerase activity inhibition and the rise of the level of various mutations in the DNA, liver, and renal dysfunctions (Tsuji et al., 2016).
Institute of Medicine (US) Panel on Micronutrients. (2001). . Web.
Løvik, M., Frøyland, L. & Haugen, M., Henjum, S., Stea, T., Strand, T., Parr, C., & Holvik, Kr. (2018). Assessment of dietary intake of Chromium (III) in relation to Tolerable Upper Intake Level. European Journal of Nutrition & Food Safety. 8, 195-197. Web.
Tsuji, P. A., Canter, J., & Rosso, L. (2016). Encyclopedia of Food and Health, 331-338. Web.