Chromium in food, nutrition and health ‐ an introduction
Sandra Mutuma
(Sandra Mutuma is a Researcher in Nutrition, at the School of Applied Science, South Bank University, London, UK)
Paul Amuna
(Paul Amuna is a Senior Lecturer in Nutrition, at the School of Applied Science, South Bank University, London, UK)
Heema Shukla
(Heema Shukla is a Senior Lecturer in Nutrition, at the Centre for Food, Nutrition and Public Health, University of Westminster, London, UK)
Sam Sumar
(Sam Sumar is Head of the Centre for Food, Nutrition and Public Health, University of Westminster, London, UK)
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Abstract
Describes chromium’s importance in nutrition and health, pinpointing its sources in diets and facts about its absorption in humans. Outlines the body’s ability to store chromium and the function of the element. Reports on current recommendations of safe and adequate levels of intake. The symptoms of chromium deficiency are discussed as are the toxic effects of too high an intake. Concludes with recommendations for required further research.
Keywords
Citation
Mutuma, S., Amuna, P., Shukla, H. and Sumar, S. (1999), "Chromium in food, nutrition and health ‐ an introduction", Nutrition & Food Science, Vol. 99 No. 2, pp. 81-88. https://doi.org/10.1108/00346659910254385
Publisher
:MCB UP Ltd
Copyright © 1999, MCB UP Limited