Investigation of chromium content in foodstuffs and nutrition supplements by GFAAS and determination of changing Cr(III) to Cr(VI) during baking and toasting bread

In our work the chromium content of foodstuffs, spices, beverages and nutrition supplements was determined. We set out to determine in what quantity these satisfy the organism’s daily chromium requirement. We wanted to get an answer about to the question if a sportsman wants to plan his diet from the chromium consumption point of view, does he believe that the data given satisfy the necessary essential amount of chromium content. The results obtained were compared to data published by other authors and data can be found in the Internet. These data do not only differ significantly from the results obtained by us, but from each other as well. At present there is no available literature data to us demonstrating whether toxic chromium compounds can occur from the natural Cr(III) content of cereal milling products used when baking and toasting bread, that is why we considered examining it.