Chromium content of selected Greek foods

The total chromium content of a wide variety of Greek foods was determined by graphite furnace atomic absorption spectroscopy (GFAAS). Meat, fish and seafood, cereals and pulses were rich sources of chromium (>0.100 mug/g). Fruits, milk, oils and fats and sugar were poor sources. Differences in chromium content were found between different food classes from Greece and those from some other countries. Based on available food consumption data and chromium levels in this study, it was estimated that the chromium intake of Greeks is 143 mug/day, with vegetables, cereals and meat being the main contributors. (C) 2002 Elsevier Science B.V. All rights reserved.