Can chromium help people with type 2 diabetes?

Chromium is one of the most common elements in the earth's crust and seawater. It exists in our environment in three different forms: as metallic chromium, as trivalent chromium (Cr 3), and as hexavalent chromium (Cr 6). The most common naturally occurring form is trivalent chromium, which is found in many foods (including egg yolks, brewer's yeast, wheat bran, and nuts) and is an essential nutrient with very low toxicity.

The role of chromium in maintaining blood sugar levels was first identified in 1957 by a research scientist named Walter Mertz, who discovered a naturally occurring substance in brewer's yeast that lowered blood glucose levels in experimental animals. He called this substance glucose tolerance factor (GTF). GTF turned out to be a biologically active form of trivalent chromium complexed with several other nutrients, including the amino acids glutamic acid, cysteine and glycine (now called chromodulin).

Chromium is the most important constituent of GTF. GTF amplifies the action of insulin at the insulin receptor on the cell surface, which promotes movement of glucose into cells where it can be used as an energy source.

Chromium is involved in the metabolism of nucleic acids, the building blocks of DNA in every cell. Additionally, chromium is also thought to participate in cholesterol metabolism and may therefore play a role in normalizing blood cholesterol levels. Much evidence suggests that chromium helps maintain normal blood sugar and insulin levels and also supports normal cholesterol levels.