Pregnancy support- Vitamin Deficiencies

Chromium - updated: 01 December 2008

Dietary chromium intake. Freely chosen diets, institutional diet, and individual foods

Biol Trace Elem Res. 1992 Jan-Mar;32:117-21

Anderson RA, Bryden NA, Polansky MM.

Chromium content of 22 daily diets, designed by nutritionists to be well-balanced, ranged from 8.4 to 23.7 micrograms/1000 cal with a mean +/- SEM chromium content of 13.4 +/- 1.1 micrograms/1000 cal. Most diary products are low in chromium and provide less than 0.6 micrograms/serving. Meats, poultry, and fish are also low in chromium, providing 2 micrograms of chromium or less per serving. Chromium contents of grain products, fruits, and vegetables vary widely, with some foods providing greater than 20 micrograms/serving. In summary, chromium content of individual foods varies, and is dependent upon chromium introduced in the growing, transport, processing, and fortification of the food. Even well-balanced diets may contain suboptimal levels of dietary chromium.

Publication Types:

• Study

Hair chromium content of women with gestational diabetes compared with nondiabetic pregnant women

Am J Clin Nutr. 1992 Jan;55(1):104-7

Aharoni A, Tesler B, Paltieli Y, Tal J, Dori Z, Sharf M.

Hair chromium concentration (HCC) of normal and diabetic pregnant women was determined by atomic-absorption spectroscopy. For nondiabetic pregnant women the value from 68 hair samples was 472 +/- 61 ng/g (mean +/- 95% CI); for gestational diabetics it was 734 +/- 155 ng/g from 42 hair samples. The difference was highly significant (P less than 0.005). Intermediate hair chromium concentrations were observed in 20 pregnant women with pregestational, overt diabetes mellitus (mean: 575 +/- 182 ng/g). Fifty-two women had a second hair sample taken later during pregnancy that showed a significant decrease in HCC (P less than 0.05). However, this decrease was confirmed only for the diabetic pregnant group. Age and parity did not influence the HCC. The data suggest that impaired utilization of chromium may be a possible etiology for gestational diabetes mellitus.

Publication Types:

• Study

Chromium content of foods and diets

Biol Trace Elem Res. 1992 Jan-Mar;32:9-18.

Kumpulainen JT.

Comparatively few valid data are available on the chromium content of foods and on the dietary chromium (Cr) intake of various populations. This is chiefly because of the difficulties encountered in contamination control during sampling, sample pretreatment, and analysis. Moreover, there are several analytical problems involved that are mostly owing to the low concentration level of Cr in foods. However, with the recent establishment of food reference materials with certified low concentrations of Cr, the analytical validity of studies on Cr content of foods and on its dietary intake by various populations can be ascertained. With the exception of herbs and condiments, and certain other special food items with a relatively low average consumption rate, such as tea, coffee, and some candies, most foods contain Cr below 100 micrograms/kg. Staple foods, particularly cereals and milk, are very low (less than or equal to 10 micrograms/kg) in Cr, showing little or no geographic variation. Food processing may increase food Cr content depending on the process. Processes, such as meat grinding and homogenization using stainless-steel equipment, very strongly increase the Cr content of foods. Also, acidic fruit juices in contact with steel cans are high in Cr, whereas cooking in aluminium vessels reduces the Cr content of foods. Average dietary Cr intake seems to fluctuate considerably among countries. In many developing countries, such as Brazil, the Sudan, and Iran, the dietary intake is high, from 50-100 micrograms/d, whereas in certain developed countries, such as Finland, Sweden, Switzerland, and the US, the intake is 50 micrograms/d or lower and, consequently, at or below the estimated safe and adequate daily dietary intake range of 50-200 micrograms/d established by the US National Academy of Sciences. The average Cr content of human milk is below 0.5 micrograms/L, thus resulting in a very low average intake of 0.3 microgram Cr/d by exclusively breast-fed infants in the US and Finland.

Publication Types:

• Review

The safety and efficacy of high-dose chromium

Altern Med Rev. 2002 Jun;7(3):218-35

Lamson DS, Plaza SM.

The data on the standards for chromium requirements and the safety of various chromium compounds and doses are reviewed. The 350-fold difference between the acceptable daily intake and the calculated reference dose for humans of 70 mg per day seems without precedent with respect to other nutritional minerals. Previous claims of mutagenic effects of chromium are of questionable relevance. While studies have found DNA fragmentation (clastogenic effects) by chromium picolinate, anecdotal reports of high-dose chromium picolinate toxicity are few and ambiguous. The beneficial effects of chromium on serum glucose and lipids and insulin resistance occur even in the healthy. Serum glucose can be improved by chromium supplementation in both types 1 and 2 diabetes, and the effect appears dose dependent. Relative absorption of various chromium compounds is summarized and the mechanism of low molecular weight chromium binding substance (LMWCr) in up-regulating the insulin effect eight-fold is discussed. There is evidence of hormonal effects of supplemental chromium besides the effect on insulin. Chromium supplementation does result in tissue retention, especially in the kidney, although no pathogenic effect has been demonstrated despite considerable study.

Publication Types:

• Review

Daily dietary chromium intake in Belgium, using duplicate portion sampling

Z Lebensm Unters Forsch. 1996 Sep;203(3):203-6

Van Cauwenbergh R, Hendrix P, Robberecht H, Deelstra HA.

Daily dietary chromium intake in Belgium has been evaluated by sampling duplicate portions of food, heating them at an acidic pH in a microwave oven and then quantifying the chromium by atomic absorption spectrometry. The mean intake value (53 +/- 31 micrograms/day) is similar to levels found for most other countries and is situated at the lower end of the recommended range for a safe and adequate daily dietary intake.

Publication Types:

• Study

Vitamin and mineral deficiencies which may predispose to glucose intolerance of pregnancy

J Am Coll Nutr. 1996 Feb;15(1):14-20

Jovanovic-Peterson L, Peterson CM.

There is an increased requirement for nutrients in normal pregnancy, not only due to increased demand, but also increased loss. There is also an increased insulin-resistant state during pregnancy mediated by the placental anti-insulin hormones estrogen, progesterone, human somatomammotropin; the pituitary hormone prolactin; and the adrenal hormone, cortisol. If the maternal pancreas cannot increase production of insulin of sustain normoglycemia despite these anti-insulin hormones, gestational diabetes occurs. Gestational diabetes is associated with excessive nutrient losses due to glycosuria. Specific nutrient deficiencies of chromium, magnesium, potassium and pyridoxine may potentiate the tendency towards hyperglycemia in gestational diabetic women because each of these four deficiencies causes impairment of pancreatic insulin production. This review describes the pathophysiology of the hyperglycemia and the nutrient loss in gestational diabetes and further postulates the mechanism whereby vitamin/mineral supplementation may be useful to prevent or ameliorate pregnancy-related glucose intolerance.

Publication Types:

• Review

Publication Types:

• Review