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Bread, beer, and nutritional supplements may not seem to have anything in common, but they share a quiet ingredient in yeast chromium. Unlike synthetic additives, this complex grew out of fermentation traditions in baking and brewing. Scientists discovered that certain strains of yeast could take up chromium salts and bind them so that people and animals could absorb them more easily. Early research in the 1950s and 1960s on glucose tolerance gave yeast chromium real scientific momentum, especially after it became clear that many diets came up short in biologically active chromium. Health food stores in the 1980s hopped on the trend, pushing yeast-based minerals as a step up from inorganic pills. Nutritional companies gradually realized how living cells, like yeast, provide better vehicles for micronutrient delivery—an idea that now shapes the industry.
People hear “chromium” and either picture shiny car parts or worry about toxic industrial pollution, but yeast chromium lands in a different lane. It’s a supplement made by culturing Saccharomyces cerevisiae or related species with controlled doses of chromium compounds, commonly chromium chloride or chromium picolinate. The yeast takes up the metal as it grows, incorporating it into organic molecules—mostly amino acids and peptides. The final product isn’t just a blend of yeast and chromium powder. The chromium winds up bound to organic matter, forming a high-bioavailability complex that resists breakdown in storage and during digestion. The supplement industry markets this product to help maintain normal blood sugar and promote metabolic health, packaging it in powders, capsules, and tablets for both people and animals.
Yeast chromium looks like a fine, light brown powder, sometimes with a slight yellowish tinge if processed carefully. It has a mild yeast odor, but lacks any strong metallic scent. It holds moisture well, because of its protein and polysaccharide content, so supplement makers keep it tightly sealed. Chromium itself exists in several forms, but yeast binds the trivalent type—Cr(III)—which the body handles safely. Typical concentrations range from 0.1% to 0.5% chromium by weight, though the precise composition depends on the exact strain, purity of feedstock, and steps in fermentation. Because it’s a living biological product, yeast chromium shows batch-to-batch variation in both particle size and binding ligands. Testing for ash content, moisture, and actual chromium levels keeps producers honest.
Supplement regulations demand more precision than the marketing labels on store shelves. Any yeast chromium product has to show total chromium content, most often as a percentage or in micrograms per dose. Companies with quality certification back up their claims with full certificates of analysis, detailing the manufacturing lot, microbial contaminants, and heavy metal residues. Reputable suppliers include the actual yeast strain, culture conditions, and whether they used animal- or plant-based media to ferment the product. Color, odor, loss-on-drying, and solubility in water round out the minimum criteria people in product development watch, trying to avoid off-types or contaminants. Without careful specs, claims of “organic” or “bioavailable” chromium mean very little.
Manufacturing yeast chromium starts much like brewing beer, with a difference—workers add chromium salts into the culture media alongside the nitrogen and carbon sources. The yeast grows for hours or days, depending on temperature, pH, and the specific strain. Researchers learned long ago that low concentrations of chromium create a gentle stress that triggers yeast cells to take up as much as possible without stunting their growth. Once the culture reaches peak density, workers harvest the cells, carefully wash away any unbound chromium, and dry the whole mass under low heat. Some producers break open the cells to release the chromium-organic complexes inside, while others leave the yeast largely intact for slow release in the gut. Every change in process steps makes a difference in nutrient profile.
Living yeast doesn’t just grab chromium—it transforms it. Inside the cell, chromium (III) complexes with amino acids like histidine, glutathione, and small peptides. These complexes resist rapid breakdown, so they reach the intestine still intact, where human enzymes do the rest. Once in the bloodstream, these biologically-bound forms may enter tissues differently from inorganic salts, though scientists still debate exactly how. Companies trying to boost uptake sometimes modify the yeast by pre-treating it with mild enzymes or by changing culture conditions, but major changes need a safety check. Unlike purely chemical chelation, the yeast route works at body temperature, with biochemical specificity that’s tough to copy in a lab.
Labels use a confusing jumble of names—chromium-enriched yeast, chromium-yeast, organic chromium yeast, or simply “chromium (III) yeast complex.” Technical papers may use Saccharomyces cerevisiae chromium complex, and supplement bottles sometimes print “biochrome-y” or “fermented chromium.” Differences also appear across regions, as Asian suppliers use names like “chromium-rich yeast powder” or “yeast-bound chromium.” This confusing mix reflects both marketing habits and gaps in international labeling rules, so consumers and professionals have to check for the actual chromium source and percentage, not just the name.
Standards agencies like the EFSA and FDA keep a watchful eye on yeast chromium. They’ve found that as long as people stay within set limits, this form doesn’t pose the same risks as some industrial chromium compounds. The big worry comes from contamination—either leftover unbound chromium salts or heavy metals lurking in the raw materials. GMP rules demand rigorous screening for microbial contamination, aflatoxins, pesticide residues, and more. In production, controlled airflow, sealed fermenters, and clean-down procedures lower the risk of scum growth or spoilage. For those working in factories, good ventilation and dust control prevent inhalation risks, though yeast chromium works out much safer than many mineral additives.
You’ll see yeast chromium supplements crowding the shelves in pharmacy aisles and animal feed stores. Adults looking to support blood sugar, weight management, or general metabolic health find it easier to absorb than older chromium chloride or picolinate pills. Diabetologists and nutritionists sometimes recommend it for people with insulin resistance, polycystic ovarian syndrome, or metabolic syndrome—not as a cure, but a complementary aid. In livestock and poultry, trace minerals mean healthier growth, higher egg yields, and sometimes reduced stress, so feed formulators swap out inorganic sources for yeast-bound alternatives. Feed mills blend chromium yeast into rations for dairy cows and broilers to boost production and “stress resistance,” especially under heat or disease risk. Some pet food brands add it to formulas for overweight or aging animals. Flavored powders, chewables, and even energy drinks now carry variants of yeast chromium, capitalizing on the “organic” and “fermented” label appeal.
After decades of classic nutrition research, new studies keep looking at how chromium yeast shapes glucose control, cholesterol metabolism, and body composition. Clinics worldwide run dietary trials, measuring changes in fasting blood sugar, HbA1c, weight, and lipid profiles for people on controlled diets. Lab researchers look at cellular uptake, tracing how chromium interacts with insulin receptors and cell transporters. Nutrition companies run their own tests to fine-tune the fermentation process, targeting higher bioactive content, less batch variation, and lower allergenicity. Some specialists sift through the gut microbiome angle, wondering whether fermented products influence how other minerals or nutrients get absorbed. International teams work on developing better detection kits for organic versus inorganic chromium, so companies and regulators can tell high-quality supplements from cheap knock-offs. All this work can drive formulations toward more targeted uses—like specific complexes for athletes, elders, or people with chronic conditions.
Even though trivalent chromium stands out as much safer than hexavalent forms, too much of any supplement can do harm. Chronic overuse builds up in the liver and kidneys, so toxicologists monitor for early signs of cell stress, inflammation, or DNA damage in lab animals. Some studies question whether high-dose supplements could trigger allergic reactions in sensitive people, especially those prone to yeast allergies. Rigorous toxicological testing tries to separate effects from the yeast matrix versus pure chromium itself. No credible links tie the supplement to cancer or major organ failures in common use, but lifetime-use safety data stay limited. For now, the best route aims for moderation, cautious dosing, and transparency about product sourcing, with strict adherence to established upper limits set by major regulatory bodies.
Trends in personalized nutrition and functional foods push yeast chromium into new corners. Dietitians look for forms that can blend seamlessly into meal replacements, protein shakes, and non-dairy probiotic drinks. Animal agriculture experiments with customized feed blends, targeting environmental sustainability and animal welfare alongside growth promotion. Advances in biotechnology could soon yield yeast strains even better at binding and delivering not just chromium, but other micronutrients—zinc, iron, selenium—delivering combos people never saw in natural fermentation. With the rise of “clean label” products, yeast chromium has a shot at becoming a go-to supplement for people tired of synthetic additives and looking for a closer-to-nature source of essential minerals. Scientists outside nutrition view it as a vehicle for delivering other compounds too, thinking about how fermentation turns industrial waste streams into valuable products. Every breakthrough in research and product development shines through best when strong regulatory oversight and ethical manufacturing stay front and center.
Walk through any vitamin aisle and chances are you’ll spot chromium supplements sharing space with the usual lineup. Yet, few folks ever talk about what makes yeast chromium different. Take a closer look at bottles labeled "chromium picolinate" and "yeast chromium." They’re not the same thing. Yeast chromium means the mineral chromium binds naturally to yeast, typically Saccharomyces cerevisiae. That connection improves how well the body absorbs the mineral compared to synthetic chromium salts.
One reason yeast chromium gets attention traces back to blood sugar and insulin. Research points to chromium’s role in how muscles and fat cells respond to insulin. Stable blood sugar is not just a problem for those with diabetes; many experience that afternoon energy dip or sugar craving. Chromium, delivered with yeast, seems to help keep our energy steadier. Years ago, after big carb-heavy meals, I noticed less of that post-meal slump when including a chromium-rich supplement. Several health organizations have noted chromium’s supportive effect, with reviews in journals such as Diabetes Technology & Therapeutics highlighting improved glucose tolerance in people with chromium deficiency.
Supplements never replace smart eating. Still, evidence points to a role for yeast chromium in heart health. Some studies suggest regular chromium supplementation may help lower total cholesterol and LDL—the so-called "bad cholesterol." It’s not a break-the-glass solution for high cholesterol, but it plays a part in a broader toolkit, especially for those struggling with borderline blood lipids. A meta-analysis in Nutrition Reviews presented a reduction in fasting blood sugar and a modest improvement in lipid profiles in adults taking chromium yeast, especially those who started with low baseline chromium.
There’s a difference in how the body recognizes nutrition from food versus synthetic pills. Minerals bound to yeast often resemble what’s in natural food, letting the digestive tract take in more. Many experts argue that mineral-rich whole foods—take brewer’s yeast or naturally leavened breads—deliver a nutrient "synergy" missing from isolated compounds. In my own experience, yeast-bound minerals didn’t upset my digestion the way some chalky tablets did. The science reflects that, too: research published in the Journal of Agricultural and Food Chemistry suggests yeast-based minerals offer higher bioavailability than their inorganic counterparts.
No single supplement works miracles. Chromium deficiency remains rare in people eating a diverse diet. So, piling on yeast chromium without guidance doesn’t always lead to better health. Too much can put kidneys under pressure, especially for folks with pre-existing issues. Those with yeast sensitivities should also look elsewhere. Most doctors recommend getting chromium from whole foods—like whole grains, nuts, broccoli, and green beans—before turning to any kind of supplement.
For those wanting to support healthy blood sugar or cholesterol, starting with diet matters most. If a healthcare provider suggests extra chromium, choosing yeast-based versions usually offers gentler digestion and better absorption. Labs can check for mineral levels if there’s concern about a deficit, but for everyone else the path starts with balanced meals, not a magic bullet in a bottle.
Chromium, an essential trace mineral, gets spotlight attention for how it helps with glucose metabolism. Yeast chromium, or chromium picolinate bound to yeast, appears on pharmacy shelves and web searches for its supposed ability to help balance blood sugar. Unlike most minerals that just come from rocks or soil, this version gets bioengineered—the yeast absorbs chromium, and supplement companies package the result in pills or powders.
Nutrition writers and plenty of health-influencer types highlight claims about yeast chromium. These often point to a potential to help people with blood sugar control, insulin response, and even weight management. I remember hearing enthusiastic endorsement from people in my own circle living with type 2 diabetes, saying the supplement gave “better days.” For someone struggling with cravings or energy swings, any potential aid draws attention fast.
The National Institutes of Health recognizes chromium as important for regular health—though real chromium deficiency stays rare. That’s a detail that flies under the radar. A typical person eating grains, vegetables, and some occasional meat probably gets enough, but high sugar diets and lots of processed food might mean scraping by with less.
Peer-reviewed studies on yeast chromium run hot and cold. Some trials, especially when testing in people with diabetes or insulin resistance, do find slightly better blood sugar numbers. Others report no big improvement compared to a placebo. The magic bullet still eludes evidence-driven folks.
Large health agencies, including the FDA and EFSA, view yeast chromium as safe at regular supplement doses, usually up to 200 micrograms per day. Going above this for long stretches can risk harm. There’s little debate about toxicity at standard doses, but researchers have seen kidney or liver problems at mega doses in animal studies and rare human cases who took far too much by accident. People with kidney disease or liver issues need extra caution.
In my practice, I’ve seen supplements give some folks peace of mind rather than clear clinical benefits. Someone diagnosed with prediabetes who’s feeling powerless can find hope in a tablet. That’s real. Still, if a multivitamin already lists chromium, and someone eats a diet with unprocessed foods, adding yeast chromium often brings little extra.
People taking certain medications, like antacids or corticosteroids, could lose chromium in urine faster. If blood work shows low levels, a supplement could help short-term, but not as a permanent fix. For athletes chasing better performance, no strong evidence says yeast chromium helps muscle growth or fat burning any more than hard work and basic nutrition.
Trustworthy supplement choices mean more than just reading bold label promises. Third-party certification, clear dosing, and an ingredients list matter. It's helpful to bring bottles along to a doctor’s visit. Keeping an open conversation with a licensed dietitian or pharmacist can catch red flags early—especially when other health conditions or medications figure in.
Actual health outcomes rest on day-to-day choices with food, exercise, and stress, not single ingredients. Yeast chromium won’t replace regular movement, a good night’s sleep, or balanced home-cooked meals. For people determined to try it, sticking to recommended doses and doing regular check-ins just makes sense.
If you take a stroll down the supplement aisle, you’ll see a lot of mineral options. One of them is yeast chromium, a blend of chromium that’s grown with yeast. Unlike some cheap vitamins in the market, yeast chromium comes from food-based origins, and that usually means your body can use it a little more smoothly.
Plenty of people worry about blood sugar, especially with diabetes on the rise. Chromium plays a role in how the body handles sugar, helping insulin do its work. The American Diabetes Association notes that people with type 2 diabetes often have lower chromium levels. Yeast chromium seems to support the job of insulin, keeping blood sugar swings under control. The National Institutes of Health references several studies showing better glucose tolerance after regular chromium intake. For folks who crave sweets or deal with energy crashes, supporting blood sugar with the right form of chromium could be an important part of a bigger solution.
Chromium isn’t just about blood sugar. Some research points to a link between yeast chromium and improved cholesterol numbers. A study from the Journal of Trace Elements in Medicine and Biology found that participants showed a decent drop in LDL cholesterol after using chromium yeast. Lower LDL means a lighter load on your heart and arteries. From personal experience, adding chromium, alongside a balanced diet rich in fiber and lean proteins, offered an extra layer in managing cholesterol. It won’t do all the work, but it can make a dent.
Appetite can get a little wild in today's fast food world. Yeast chromium has shown some promise in reducing cravings. For people who struggle with mindless snacking, a daily dose of chromium yeast helped curb the urge to raid the pantry. The biological explanation points back to insulin and how it signals to your brain when you’ve had enough. Supplementing with a naturally sourced mineral like yeast chromium can smooth out those signals, trimming down the endless hunt for snacks.
Some forms of chromium in cheap multivitamins don’t seem to absorb as well. Yeast-bound chromium fits easily into daily meals and absorbs better, so it’s less likely to cause stomach trouble. Health authorities, including the European Food Safety Authority, recognize yeast chromium as a safe option when used as directed. It’s gentle on the gut and offers fewer risks than some other forms, which matters for anyone with a sensitive stomach.
Nobody should expect miracles from a single supplement. Yeast chromium works best alongside exercise, nutrient-packed meals, and regular check-ins with a doctor. For those who already eat balanced meals and stay active, yeast chromium can fill in a nutritional gap without forcing a big change. There’s no one-size-fits-all answer, but for energy, appetite, and healthy blood numbers, it’s worth a look backed by reputable studies and firsthand results.
Ask folks at the gym, or people watching their blood sugar, about their vitamins and minerals, and someone will quietly mention chromium. Specifically, chromium found in yeast-based supplements draws interest due to its role in metabolism. Researchers point to its potential in helping the body use insulin better, which means smoother blood sugar control for some. Not a magic fix for diabetes, but it does get attention in studies, including one published in the journal “Diabetes Care,” which found slight improvements in blood sugar among some participants.
No two bodies function the same, but the National Institutes of Health suggests adults look for about 25 to 35 micrograms a day from all food and supplements. Some people show up with blood tests low on chromium, often due to diet gaps or medication side effects. Doctors sometimes recommend 200 micrograms a day for folks looking at it for blood sugar reasons, although the evidence varies, and going over 1000 micrograms may lead to side effects like stomach upset and headaches. Overdoing it does more harm than good, so following advice from a healthcare provider makes real sense.
Superstore shelves offer chromium in several forms—picolinate, chloride, and yeast-bound. Yeast-based picks have an edge, because many studies over decades leaned on them. The mineral binds well with the yeast, believed to boost absorption. Look for “chromium yeast” or “chromium-enriched yeast” on the label, often from big brands proud of their sourcing. Skip the really cheap bottles, which sometimes blend fillers that don’t deliver as expected.
Chromium plays well with food, especially if you eat grains, meats, vegetables, and healthy fats. Some folks claim better results with a breakfast meal, likely because blood sugar levels have more room to rise and fall then. I’ve found that sticking a small pill with the first meal of the day prevents that queasy feeling that can follow supplements on an empty stomach. Taking supplements at random times never helped me stick to routines, so it’s best to tie it to something steady—like your oatmeal or smoothie.
Look out for labels promising “rapid weight loss” or “cures” for chronic illness; those products tend to overpromise. Supplements do not replace wise eating and movement. Mix chromium with a highly processed diet heavy in sugar, and results often stay underwhelming. Too much chromium—more than the body’s daily needs—can upset the natural balance of minerals, notably zinc and iron.
Medications for diabetes, thyroid problems, or stomach acid could interact poorly with large amounts of chromium. A simple chat with a doctor or pharmacist makes a difference, especially for people taking other prescriptions or managing health challenges. Doctors can order blood work to check levels for those who stay curious about what’s happening inside their body.
Treat yeast chromium supplements as a small helper, not a substitute for meals rich in leafy greens, nuts, whole grains, and lean meats. Stick with moderate doses, check quality brands, and aim for long-term habits rather than chasing instant results. Experience—and research—shows that safe, steady steps beat big promises every time.
For years, nutritionists have talked about chromium’s role in managing blood sugar and supporting metabolism. Among the different forms, yeast chromium stands out because it gets bonded with whole yeast, making the mineral easier for the body to use. People turn to yeast chromium supplements hoping to better control blood sugar, support weight management, or even boost energy. Claims float around about its potential in improving insulin sensitivity, and that appeals to those living with diabetes or prediabetes.
Chromium is a trace mineral—humans need a small amount for good health. According to the National Institutes of Health, chromium helps move glucose from the bloodstream into the cells, helping the body use carbohydrates, fats, and proteins. Even with its benefits, too much of anything usually causes problems. Most research confirms that recommended servings rarely create serious side effects for healthy adults. Mild stomach discomfort, headaches, and changes in sleep might occur, especially when starting a new supplement.
Digestive troubles show up most often—nausea, gas, and mild bloating. Sometimes appetite changes happen, or people complain about a metallic taste. A few folks end up struggling with headaches or muscle aches. Some report mood changes, feeling irritable or unusually tired. Those with allergies to yeast notice itchiness or mild rashes. I’ve seen cases where adding yeast chromium triggered mild stomach issues at first, though sticking with a modest dose allowed their bodies to adjust after a week or two.
Anyone dealing with kidney troubles already needs to stay alert. The kidneys get tasked with filtering out extra chromium, so problems can build up faster. People who live with liver disease or have a history of heavy metal allergies should talk to their healthcare provider before trying yeast chromium. Diabetics using medication to lower blood sugar levels face a unique risk, because chromium can drop blood sugar even lower, leading to dizziness or confusion. Mixing chromium with insulin or oral diabetic drugs might drop blood sugar below a safe level.
Most healthy adults tolerate low-dose yeast chromium very well. There’s little evidence of dangerous long-term effects when people follow label instructions. Still, manufacturers face criticism for how little oversight exists: labels and dosages jump around, and sometimes products mix in extra substances. Without national standards checking each batch, accidental overexposure or unexpected side effects could sneak up on someone who picks up an off-brand bottle online.
Before anyone grabs a supplement, the smart move comes in checking with a doctor—especially for people with long-term health conditions or those already juggling prescription drugs. Regular bloodwork gives a health snapshot, letting you spot subtle shifts early. If you try yeast chromium, take note of any new symptoms and flag them for your healthcare team. Sticking to reputable brands makes a difference, too, because better manufacturers test for safety and purity.
Relying on whole foods—such as broccoli, grapes, whole grains, or lean meats—takes care of most people’s chromium needs. Supplements still play a role for those with specific deficiencies, but nobody should feel pressured to self-diagnose or chase miracle cures. Balancing real nutrition with an informed approach to supplements keeps health decisions grounded and effective for the long haul.
| Names | |
| Preferred IUPAC name | Chromium(3+) ion |
| Other names |
Chromium Yeast Chromium-enriched Yeast Yeast-bound Chromium Chromium Picolinate Yeast Organic Chromium Yeast |
| Pronunciation | /jiːst ˈkroʊ.mi.əm/ |
| Preferred IUPAC name | chromium(3+) ion |
| Other names |
Chromium-enriched yeast Chromium yeast Chromium picolinate yeast Yeast-derived chromium |
| Pronunciation | /jiːst krəˈəʊmiəm/ |
| Identifiers | |
| CAS Number | 1071-19-2 |
| 3D model (JSmol) | 3D model (JSmol)" of product "Yeast Chromium": `1J9C` |
| Beilstein Reference | 4-07-00-00041 |
| ChEBI | CHEBI:82627 |
| ChEMBL | CHEMBL1200203 |
| ChemSpider | 21560647 |
| DrugBank | DB01370 |
| ECHA InfoCard | EC 605-713-6 |
| EC Number | 2.7.1.147 |
| Gmelin Reference | 59729 |
| KEGG | CPD:C00293 |
| MeSH | Yeast, Chromium |
| PubChem CID | 56951716 |
| RTECS number | RNDCF25060 |
| UNII | 05M3MYV3YX |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | Yeast Chromium: "DTXSID9056933 |
| CAS Number | 12794-10-4 |
| Beilstein Reference | 4-02-00-02734 |
| ChEBI | CHEBI:50816 |
| ChEMBL | CHEBI:58984 |
| DrugBank | DB00126 |
| ECHA InfoCard | ECHA InfoCard: 100035-815-0 |
| EC Number | 3.1.1.31 |
| Gmelin Reference | 635334 |
| KEGG | C14818 |
| MeSH | D03.633.100.221.173 |
| PubChem CID | 24351 |
| RTECS number | YD0875000 |
| UNII | 95KX0KE20F |
| UN number | UN3077 |
| CompTox Dashboard (EPA) | Yeast Chromium: "DTXSID2020182 |
| Properties | |
| Chemical formula | C18H36N7O15P1Cr1 |
| Molar mass | 253.033 g/mol |
| Appearance | Light yellow to yellow brown powder |
| Odor | Characteristic odor |
| Density | 0.5-0.7 g/ml |
| Solubility in water | Slightly soluble |
| log P | log P: -3.68 |
| Acidity (pKa) | ~6.3 |
| Basicity (pKb) | 8.3 |
| Magnetic susceptibility (χ) | −6.1×10⁻⁶ cm³/mol |
| Viscosity | Viscous liquid |
| Dipole moment | 2.13 D |
| Chemical formula | C18H30N10O13Cr |
| Molar mass | 145.09 g/mol |
| Appearance | Light yellow to yellow brown powder |
| Odor | Characteristic |
| Density | 0.40-0.60 g/ml |
| Solubility in water | Insoluble |
| log P | 1.46 |
| Basicity (pKb) | 8.3 |
| Viscosity | Viscous liquid |
| Dipole moment | 2.56 D |
| Pharmacology | |
| ATC code | A16AA10 |
| ATC code | A11AA03 |
| Hazards | |
| Main hazards | May cause respiratory and skin irritation. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | pictograms": "GHS07 |
| Signal word | Warning |
| Hazard statements | Hazard statements: Not a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| Precautionary statements | Keep out of reach of children. Store in a cool, dry place. If you are pregnant, nursing, taking any medications, or have any medical condition, consult your doctor before use. Discontinue use and consult your doctor if any adverse reactions occur. |
| NFPA 704 (fire diamond) | 1-0-0 |
| LD50 (median dose) | LD50 (median dose): > 2000 mg/kg (rat) |
| PEL (Permissible) | 0.2 mg/kg |
| REL (Recommended) | 120 mcg |
| Main hazards | May cause respiratory irritation. |
| GHS labelling | GHS07, GHS08 |
| Pictograms | yeast, pill, dna, bolt, muscle |
| Signal word | Warning |
| Hazard statements | Hazard statements: Not a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| Precautionary statements | Keep out of reach of children. Store in a cool, dry place. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before use. |
| NFPA 704 (fire diamond) | 1-0-0 |
| LD50 (median dose) | LD50 (median dose): >2000 mg/kg |
| PEL (Permissible) | PEL (Permissible Exposure Limit) for Yeast Chromium: "Not Established |
| REL (Recommended) | REL (Recommended): 0.05 mg Cr(III)/m³ (as Cr) |
| Related compounds | |
| Related compounds |
Chromium(III) picolinate Chromium(III) nicotinate Chromium(III) polynicotinate Chromium chloride Chromium(III) citrate |
| Related compounds |
Chromium(III) picolinate Chromium(III) polynicotinate |
