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Chromium

The trace element chromium is widespread in the environment and can be detected in very different amounts in water, soil and air. Thus, it is also found in food in varying concentrations. Meat, fish and seafood are among the foods with the highest chromium content. The trace element is also found in cereals, fruits and vegetables.

According to the European Food Safety Authority (EFSA), so far only case reports on patients who have been artificially fed for a long period of time indicate that chromium may be essential for humans.

Thus, there is currently no indication of an insufficient chromium supply for the population in the Federal Republic of Germany either.

Only trivalent chromium compounds are considered for addition to food; in contrast to the hexavalent compounds, they are characterised by relatively low toxicity.

In 2009, EFSA did not see any health concerns with regard to an additional total intake of trivalent chromium compounds via fortified foods, food supplements and foods for particular nutritional uses as long as the World Health Organisation (WHO) guidance value for a maximum additional intake of 250 micrograms (µg) of chromium per day was not exceeded.

Proposed maximum level for the addition of chromium to food supplements (per daily dose of an individual product):

To protect consumers from excessive intake, the German Federal Institute for Risk Assessment (BfR) recommends not adding more than 60 µg of chromium per daily dose to a food supplement (based on adolescents aged 15 and over as well as adults).

7/11/2023

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