Chromium is generally accepted as an essential trace mineral that potentiates insulin action and thus influences carbohydrate, protein, and fat metabolism. The biologically active form of chromium, sometimes called glucose tolerance factor (GTF), occurs naturally in brewer’s yeast. GTF has been proposed to be a complex of chromium, nicotinic acid (vitamin B3), and possibly the amino acids glycine, cysteine, and glutamic acid. Many attempts have been made to isolate or synthesize natural GTF, but none have been entirely successful. The most promising approach to natural GTF is chromium polynicotinate, the active form of chromium in ChromeMate. No other synthetic chromium complex comes as close to natural GTF as chromium polynicotinate (niacin-bound chromium) in terms of biological activity and chemical structure. Chromium absorption is typically less than 2% efficient and variable depending on its chemical form. Studies have demonstrated that chromium from ChromeMate has a higher bioavailability than other chromium compounds, such as chromium picolinate or chloride. Tissues retained anywhere from 2 to 8 times more chromium from ChromeMate compared to chromium picolinate or chromium chloride. The typical dietary chromium intake in the U.S. can vary considerably depending on eating habits. Meats and unrefined whole grain cereal products, especially bran, are good sources of chromium. However, most self-selected diets contain less than 50 mcg per day, which is below the minimum of the Estimated Safe and Adequate Daily Dietary Intake established by the National Research Council, Food and Nutrition Board.