The effect of brewers yeast containing glucose tolerance factor on the response to treatment in Type 2 diabetics. A short controlled study.

TRIVALENT chromium has been identified as an essential trace element in the maintenance of normal carbohydrate metabolism, both in man and in animals. Its deficiency leads to an impairment of glucose tolerance which is reversed when the diet is supplemented by chromium salts, and more rapidly by foods with a high organic content.' The absorption of chromium depends upon the chemical form in which it is present. The active principle 'glucose tolerance factor' (GTF) is present in a variety of foods including liver, meat, cheese and whole grain. GTF fulfils the criteria of an essential micronutrient more closely than simple chromium salts. Its gross composition appears to be a complex with niacin and amino acids. The richest known source is brewers yeast but the synthesis of pure GTF has not yet been completely successful. GTF is rapidly absorbed and biologically active chromium potentiates the action of insulin on the peripheral receptor sites.2 Inorganic chromium salts have been used in the treatment of human diabetics and good results have been reported in some, but not all, instances. More recently administration of GTF in the form of brewers yeast has been tried with some success. The subject still remains in the exploratory stage, with a lack of controlled studies and of a pure active complex for chemical testing. The present hypothesis is that impaired glucose tolerance in good responders may be related to insulin resistance associated with nutritional chromium deficiency.3