Biological Trace Element Research

, Volume 143, Issue 2, pp 726–737 | Cite as

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

  • Ewelina Król
  • Zbigniew KrejpcioEmail author
  • Hanna Byks
  • Paweł Bogdański
  • Danuta Pupek-Musialik


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.


Chromium(III) brewer’s yeast Supplementation Diabetes type 2 


Conflict of Interest Statement

The authors declare that they have no conflicts of interest.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Ewelina Król
    • 1
  • Zbigniew Krejpcio
    • 1
    Email author
  • Hanna Byks
    • 2
  • Paweł Bogdański
    • 3
  • Danuta Pupek-Musialik
    • 3
  1. 1.Department of Human Nutrition and HygienePoznan University of Life SciencesPoznanPoland
  2. 2.Poznan Diabetic CenterPoznanPoland
  3. 3.Department of Internal Medicine, Metabolic Disorders and HypertensionKarol Marcinkowski University of Medical SciencesPoznanPoland

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