Olestra's Effect on the Status of Vitamins A, D and E in the Pig Can Be Offset by Increasing Dietary Levels of These Vitamins , ,

Abstract

Groups of weanling pigs (5 castrated males, 5 females per group) were fed purified diets containing the NRC's requirements for nutrients and 0, 1.1, 4.4 or 7.7% olestra for 12 wk. Graded concentrations of vitamins A, D2 and E were added at each olestra concentration. The primary purpose of the study was to establish relationships between dietary concentration of olestra and the amounts of vitamins A, D2 and E needed to restore tissue concentrations of these vitamins to control concentrations. A secondary purpose was to confirm that olestra does not affect the status of vitamin K or water-soluble nutrients. Liver concentrations of vitamins A, E and B12, iron and zinc and bone concentrations of ash, zinc, calcium and phosphorus, were measured in a group of pigs killed at the start of the study and in all pigs killed at wk 12. Growth, feed efficiency, hematology, clinical chemistry, blood concentrations of retinol, alpha-tocopherol, 25-hydroxyergocalciferol, 25-hydroxycholecalciferol, 1,25-dihydroxyvitamin D, folate, iron, total iron-binding capacity, zinc and calcium and adipose concentration of vitamin E were measured at 4-wk intervals. Prothrombin time was measured weekly for the control and 7.7% olestra groups, monthly for others. Relationships derived from measured tissue concentrations of vitamins A and E showed that constant amounts of the vitamins were required per unit mass of olestra in the diet to restore tissue concentrations to control values. Such a relationship could not be determined for vitamin D because exposure of the pigs to UV light resulted in an apparent interaction between vitamin D2 and vitamin D3. Olestra did not affect growth, digestible feed efficiency, vitamin K status or the status of the water-soluble micronutrients, in agreement with other studies in the pig.

Olestra is associated with slight reductions in serum carotenoids but does not markedly influence serum fat-soluble vitamin concentrations

“…3 Additionally adjusted for sunlight exposure, percentage of energy from fat, BMI, smoking, physical activity, and season. 4 Additionally adjusted for total serum cholesterol, percentage of energy from fat, smoking, dietary supplement use, physical activity, and season. 5 Additionally adjusted for serum triacylglycerol, BMI, alcohol use, smoking, and season.…”

“…This blinding was considered the optimal way to conduct an unbiased surveillance study to assess population-level olestra consumption and its association with serum fat-soluble nutrients in free-living persons for the following reason. Randomized controlled trials in both humans and animals were conducted before the FDA approval of olestra to investigate general safety, doseresponse effects, and adverse events (2,4,5,15), but these experimental studies were not designed to answer questions about who would adopt foods made with a macronutrient substitute or olestra's effect on nutritional status when consumed in a manner consistent with the customary snack habits of free-living persons. The Institutional Review Boards of the Fred Hutchinson Cancer Research Center, Johns Hopkins University, the University of Minnesota, and the University of California, San Diego, approved all study procedures.…”

“…3 Additionally adjusted for fruit and vegetable intake, BMI, smoking, alcohol use, physical activity, and season. 4 Additionally adjusted for fruit and vegetable intake, BMI, and smoking. 5 Additionally adjusted for percentage of energy from fat, BMI, smoking, alcohol use, and season.…”

Dietary Hydrogenated Soybean Oil Affects Lipid and Vitamin E Metabolism in Rats

“…A number of studies suggest that the poor availability of conventional fats such as cocoa butter is related to their content of stearic acid (18:0) and specifically tristearin (5)(6)(7)(8). Generally, the higher the content of stearic and tristearin in a fat, the poorer the digestion and absorption ( 1 , 2 , 6 ).…”

Use of Solar Drier Papapya Lather as a Fat Replacer in Cakes

“…Due to lipophilic flavor it act as originator of flavor development (e.g., by lipolysis or frying), and stabilize flavor (Romeih et al, 2002). Fat-soluble vitamins and essential fatty acids are derived from fat and it is also a carrier for lipophilic drugs (Cooper et al, 1997). In diet provides more energy as compared to other nutrients and supplying 9 kcal/g of energy as compared to the 4 kcal/g for proteins and carbohydrates.…”