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Effects of Chromium Brewer’s Yeast Supplementation on Body Mass, Blood Carbohydrates, and Lipids and Minerals in Type 2 Diabetic Patients

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Abstract

Chromium(III) is considered as an essential element for carbohydrate and lipid metabolism. The aim of this clinical study was to evaluate the efficacy of Cr brewer’s yeast supplementation on body mass, carbohydrate, lipids and mineral indices in type 2 diabetic patients. Twenty adult type 2 diabetic subjects (11 males and 9 females aged 37–63) were supplemented with Cr brewer’s yeast in dosages of 500 μg Cr/person/day or placebo for 8 weeks in a double-blind, placebo-controlled crossover design. It was found that supplemental Cr did not affect body mass, blood lipid profile, resistin levels, and the serum and hair Zn, Fe, and Cu levels, but increased serum Cr (by 116%) and hair Cr (by 20.6%) concentrations and improved some blood carbohydrate indices (significant increase in the β cell function index by 18.8%) in type 2 diabetic patients. In conclusion, Cr brewer’s yeast has a weak hypoglycemic potential, but does not affect body mass, blood biochemical profile, and microelement levels in type 2 diabetic subjects.

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Conflict of Interest Statement

The authors declare that they have no conflicts of interest.

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Authors and Affiliations

  1. Department of Human Nutrition and Hygiene, Poznan University of Life Sciences, 31 Wojska Polskiego, 60-624, Poznan, Poland

    Ewelina Król & Zbigniew Krejpcio

  2. Poznan Diabetic Center, 36 Al. Solidarnosci, 61-696, Poznan, Poland

    Hanna Byks

  3. Department of Internal Medicine, Metabolic Disorders and Hypertension, Karol Marcinkowski University of Medical Sciences, 84 Szamarzewskiego, 60-569, Poznan, Poland

    Paweł Bogdański & Danuta Pupek-Musialik

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  1. Ewelina Król
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  2. Zbigniew Krejpcio
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Correspondence to Zbigniew Krejpcio.

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Król, E., Krejpcio, Z., Byks, H. et al. Effects of Chromium Brewer’s Yeast Supplementation on Body Mass, Blood Carbohydrates, and Lipids and Minerals in Type 2 Diabetic Patients. Biol Trace Elem Res 143, 726–737 (2011). https://doi.org/10.1007/s12011-010-8917-5

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  • DOI: https://doi.org/10.1007/s12011-010-8917-5

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