Inability to assess the safety of chromium‐enriched yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source, based on the supporting dossiers

Abstract

EFSA JournalVolume 7, Issue 6 1083 StatementOpen Access Inability to assess the safety of chromium-enriched yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source, based on the supporting dossiers European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author European Food Safety Authority (EFSA), European Food Safety Authority (EFSA)Search for more papers by this author First published: 17 June 2009 https://doi.org/10.2903/j.efsa.2009.1083Citations: 1 Panel members: F. Aguilar, U.R. Charrondiere, B. Dusemund, P. Galtier, J. Gilbert, D.M. Gott, S. Grilli, R. Guertler, G.E.N. Kass, J. Koenig, C. Lambré, J-C. Larsen, J-C. Leblanc, A. Mortensen, D. Parent-Massin, I. Pratt, I.M.C.M. Rietjens, I. Stankovic, P. Tobback, T. Verguieva, R.A. Woutersen. Acknowledgement: The European Food Safety Authority wishes to thank the members of the Working Group A on Food Additives and Nutrient Sources added to Food for the preparation of this opinion: F. Aguilar, N Bemrah, P. Galtier, J. Gilbert, S. Grilli, R. Guertler, G.E.N. Kass, C. Lambré, J.C. Larsen, J-C. Leblanc, A. Mortensen, I. Pratt, I. Stankovic. Adoption date: 13 May 2009 Published date: 17 June 2009 Question number: EFSA-Q-2005-097, EFSA-Q-2005-120, EFSA-Q-2005-205, EFSA-Q-2006-211, EFSA-Q-2006-212, EFSA-Q-2006-213 AboutPDF ToolsExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat References Davis CM, Vincent JB, 1997. Chromium in carbohydrate and lipid metabolism. Journal of Biological Inorganic Chemistry 2, 675– 679. Ding WJ, Qian QF, Hou XL, Feng WY, Chen CY, Chai ZF, Zhang BR, Wang K, 2002. A preliminary study of chromium distribution in chromium-rich brewer's yeast cell by NAA. Biological Trace Element Research 88 (2), 193– 199. EC (European Commission), 2002. Directive 2002/46/EC of the European Parliament and of the Council of 10 June 2002 on the approximation of the laws of the Member States relating to food supplements. OJ L 183, 12.07.2002, p. 51. EFSA (European Food Safety Authority), 2008a. Opinion of the Scientific Panel on Biological Hazards on the maintenance of the list of QPS microorganisms intentionally added to food or feed. The EFSA Journal 923, 1– 48. EFSA (European Food Safety Authority), 2008b. Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission on certain bisglycinates and glycinate nicotinate as sources for copper, zinc, calcium, magnesium and chromium. The EFSA Journal 718, 1– 266. Hegóczki J, Suhajda Á, Janzsó B, Vereczkey G, 1997. Preparation of chromium enriched yeasts. Acta Alimentaria 26 (4), 345– 358. Lamson DW and Plaza SM, 2002. The Safety and efficacy of high-dose chromium. Alternative Medicine Review 7 (3), 218– 35. Mertz W, 1969. Chromium occurrence and function in biological systems. Physiological Reviews 49 (2), 163– 239. Vinson JA and Bose P, 1984. The effect of a high chromium yeast on the blood glucose control and blood lipids of normal and diabetic human subjects. Nutritional Reports International 30 (4), 911– 918. Zetic VG, Stehlik-Tomas V, Grba S, Lutilsky L, Kozlek D, 2001. Chromium uptake by Saccharomyces cerevisiae and isolation of glucose tolerance factor from yeast biomass. Journal of Biosciences 26 (2), 217– 223. Citing Literature Volume7, Issue6June 20091083 ReferencesRelatedInformation