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 microg/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 microg/day, with vegetables, cereals and meat being the main contributors.