Safety evaluation of olestra, a nonabsorbed, fatlike fat replacement

Bergholz, Carolyn M.

doi:10.1080/10408399209527588

Cited by 32 publications

(11 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The nutritional composition of set meals used at the lunch (conditions A and B) and dinner (C and D) is set out in Table 2. Fat replacement was achieved by using SPE which is a mixture of hexa-, hepta-and octaesters of sucrose with edible long-chain fatty acids (Bergholz, 1992). SPE is not digested by pancreatic lipases (Drewnowksi, 1990).…”

Section: Design and Test Mealsmentioning

confidence: 99%

Fat substitution and food intake: effect of replacing fat with sucrose polyester at lunch or evening meals

et al. 1996

View full text Add to dashboard Cite

The objective of the present study was to determine the effect of replacement of fat by sucrose polyester (SPE) within a lunch or evening meal on subsequent energy intake and appetite control. The 2 x 2 design was intended to examine the effect on appetite of reducing the total energy and fat content of a meal (lunch or dinner) by replacement of natural fat with 55 g SPE. The effects were monitored by measuring motivation to eat or actual food consumption during the remainder of the test day (day 1) and throughout the following day (day 2). The 2 x 2 design yielded four conditions which were a control meal (5192 kJ, 73-2 g fat) and a fat-replaced meal (3305 kJ, 54.6 g SPE, 24 g fat) at midday (lunch) or in the early evening (dinner). No significant differences were seen in ad lib. energy intake after the test meals on day 1 or day 2. Certain differences were detected in fat intake on day 2 but these did not suggest nutrient compensation in response to the fat replacement. Subjective assessment of motivation to eat did not indicate that the fat-reduced meal had a weaker satiating efficiency than the control meal. A reduction in fat content, using fat replacement, did not reduce the satiating efficiency of a test meal given at lunch or dinner. No energy or macronutrient compensation occurred following the reduction in energy or fat intake during the rest of the test day or during the whole of the next day.Sucrose polyester: Satiety: Appetite There is a general consensus among health educators concerning the need to reduce the amount of fat consumed. The UK government's most recent target is for a reduction of fat intake to less than 35 YO of food energy by the year 2005 (Department of Health, 1992).Most recent Office of Population Censuses and Surveys UK statistics reveal that the adult population consumes on average about 40 YO of energy (non-alcoholic) as fat (Gregory et al. 1990

show abstract

Section: Design and Test Mealsmentioning

confidence: 99%

Fat substitution and food intake: effect of replacing fat with sucrose polyester at lunch or evening meals

et al. 1996

View full text Add to dashboard Cite

show abstract

“…(11) In a study using rats and monkeys, accumulation of olestra in the liver, the primary target organ for absorbed olestra, was less than 3 × 10 −6 % of the total amount eaten (up to 9% of the diet) by rats over 24 months and less than 4 × 10 −5 % of the amount eaten (up to 8% of the diet) by monkeys over 29 months; instead, olestra was excreted in the feces. (13) Moreover, olestra was demonstrated as nontoxic, (14,15,16) nonreproductive toxic, (15) noncarcinogenic, (16,17) nonmutagenic and having no effect in chromosomal aberrations or DNA repair (18) in rats and mice. Eastwood and Allgood (19) found that olestra does not have any effect on the population of the intestinal microflora and their metabolic activities.…”

Section: Absorption and Metabolism Of Olestramentioning

confidence: 98%

Olestra: A Solution to Food Fat?

Chitrakar

Guo-nong

2006

Food Reviews International

View full text Add to dashboard Cite

Olestra is a sucrose polyester, the first fat substitute that replaces many of the uses of dietary fat such as in dough conditioning, in sprays, in filling ingredients, in flavors, as well as in frying. However, it is not absorbed in the human digestive system, and therefore, it does not provide any nutrition or energy. It has taste and cooking properties similar to the conventional fats and oils. FDA approved the use of olestra only in limited and specific foods with a listing of fat soluble vitamins (vitamins A, D, E, and K) in the ingredient statement of olestra-containing foods followed by an asterisk that is linked to the statement "Dietarily insignificant." This article reviews the physiological, nutritional, health, and environmental effects of the human consumption of olestra.

show abstract

“…Consequently, most published safety studies on fat replacers have been conducted with olestra. These studies address the potential for toxicity and the potential of olestra to affect the structure and function of the gastrointestinal tract and the effects it might have on digestion and absorption of drugs or other nutrients (e.g., fat-soluble vitamins and fat-soluble drugs) (29).…”

Section: Review Of Safety Literaturementioning

confidence: 99%

Fat Replacers: Their Use In Foods and Role in Diabetes Medical Nutrition Therapy

Warshaw¹,

Franz²,

Powers³

et al. 1996

Diabetes Care

View full text Add to dashboard Cite

The scientific literature demonstrates that fat replacers have a reasonable certainty of no harm. Whether they help produce desired health outcomes, i.e., decreased risk of coronary heart disease and certain types of cancer related to excess fat intake, weight reduction, changes in lipid profile, improved glycemic control, etc., depends on how individuals use these foods to change food choices and eating behaviors. As Miller and Rolls conclude, ...the use of fat-replaced foods alone should not be expected to produce spontaneous improvements in weight management. Such improvements will still be dependent on long-term behavioral changes that include not only modifications in fat, but also modifications in overall energy intake and increase in energy expenditure. (53) Though it has not been studied, one may conjecture that encouraging people with diabetes to use foods with fat replacers to achieve nutrition management goals requires sufficient education, continuous counseling, and an individual's conscientious commitment and readiness to change food habits.

show abstract

Safety evaluation of olestra, a nonabsorbed, fatlike fat replacement

Cited by 32 publications

References 14 publications

Fat substitution and food intake: effect of replacing fat with sucrose polyester at lunch or evening meals

Fat substitution and food intake: effect of replacing fat with sucrose polyester at lunch or evening meals

Olestra: A Solution to Food Fat?

Fat Replacers: Their Use In Foods and Role in Diabetes Medical Nutrition Therapy

Contact Info

Product

Resources

About