4- Olestra

Sucrose polyesters, which are made by esterilying sucrose with long-chain fatty acids, have the physical properties of fat, but are resistant to digestive enzymes (40). Olestra, a sucrose polyester developed by Procter Gamble, was submitted for regulatory approval in May 1987. In order to faciUtate the approval process, Procter Gamble has since narrowed the scope of its food additive petition to include olestra s use only in savory and extmded snacks. 

A commercially interesting low calorie fat has been produced from sucrose. Proctor Gamble has patented a mixture of penta- to octafatty acid ester derivatives of sucrose under the brand name Olestra. It was approved by the FDA in January 1996 for use as up to 100% replacement for the oil used in preparing savory snacks and biscuits. Olestra, a viscous, bland-tasting Hquid insoluble in water, has an appearance and color similar to refined edible vegetable oils. It is basically inert from a toxicity point of view as it is not metabolized or absorbed. It absorbs cholesterol (low density Hpoprotein) and removes certain fat-soluble vitamins (A, D, E, and K). Hence, Olestra has to be supplemented with these vitamins. No standard LD q tests have been performed on Olestra however, several chronic and subchronic studies were performed at levels of 15% in the diet, and no evidence of toxicity was found. No threshold limit value (TLV), expressed as a maximum exposure per m of air, has been estabhshed, but it is estimated to be similar to that of an inert hpid material at 5 mg/m. ... 

Olestra is prepared by a solvenfless transesterification process in which sucrose is treated with methyl ester of fatty acids in the presence of sodium methoxide between 100—180°C for 14 hours (68). The manufacturing process involves removal of the unreacted fatty acid esters by enzymic hydrolysis... 

Olestra is a nondigestible plastic, made by adding eight fatty acid molecules to the sugar molecule sucrose. The fatty acids block access to the sugar, so enzymes can t break it down. The result is a molecule that behaves like a fat, but cannot be digested by humans. 

Because Olestra is not digested, it behaves much like mineral oil. The laxative properties, which are widely discussed, appear on the label. Like other indigestible lipids, Olestra can dissolve fat-soluble vitamins and carotenoids, which makes them unavailable for absorption. 

Olestra s manufacturing process creates many different molecules, some with fewer than eight fatty acids, and with many different fatty acid chains other than those pictured above. 

Currently, Olestra is only approved for use in savory snacks, such as potato chips. 

The molecules in Olestra have been modified since it was first marketed, to avoid some of the more unpopular side effects, but some remain. Adding carotenoids and fat-soluble vitamins to the product has also been done, but this does not eliminate all of the problems with nutrient absorption. 

Salatrim is a mixture of many triglycerides that have the characteristics mentioned above. Because it is partially absorbed, Salatrim does not have the problems associated with Olestra. It does not have any laxative effects nor does it prevent the absorption of fat-soluble vitamins and carotenoids. 

Cooper, D.A. et al., Evaluation of the potential for olestra to affect the availability of dietary phytochemicals. J. Nutr, 127, 1699S, 1997. 

From 1980 through June 2000, the FDA received a total of 34,011 reports describing adverse reactions attributed to food additives, food products, infant formula, medical foods, dietary supplements, and other substances in food. Adverse reaction reports were submitted by consumers, food companies, consumer advocacy groups, and by individuals commenting on various FDA initiatives and proposals. The food additives receiving the most complaints are shown in Table 7.1. The fat substitute olestra accounted for more than half of all complaints received by ARMS. The following six sections pertain to food additives that have generated controversy because of safety concerns. For each additive, pertinent data from the ARMS database are presented. 

In fact, the results of nearly 200 toxicological and clinical studies have demonstrated the safety of aspartame. Its use has been endorsed by the Joint FAO/WHO Expert Committee on Food Additives, American Medical Association, American Heart Association, and numerous other health agencies. It is consumed in more than 90 countries worldwide and is an ingredient in over 1,000 products. Nevertheless, perhaps because of its widespread use (half the US population regularly consumes products sweetened with aspartame) or negative publicity, it is second only to olestra in the number of adverse reaction complaints it has generated through ARMS (Table 7.1). 

Journal of Nutrition (which published a supplement in August 1997 (vol 127. No. 8S) devoted entirely to studies assessing the nutritional effects of olestra). 

Clydesdale f m (1997), Olestra the approval process in letter and spirit , Food Technol, 51(2), 104, 85. 

COOPER D A, CURRAN-CELENTANO J, CIULLA T A, HAMMOND B R, DANIS R B, PRATT l m, riccardi k a and filloon T G (2000), Olestra consumption is not associated with macular pigment optical density in a cross-sectional volunteer sample in Indianapolis , J Nutr, 130(3), 642-7. 

ROCK C L, THORNQUIST M D, KRISTAL A R, PATTERSON R E, COOPER D A, NEUHOUSER M L, neumark-sztainer D and cheskin l j (1999), Demographic, dietary and lifestyle factors differentially explain variability in serum carotenoids and fat-soluble vitamins baseline results from the sentinel site of the Olestra Post-Marketing Surveillance Study , J Nutr, 129(4), 855-64. rodale (1996), The Prevention Index - a report card on the nation s health, 1996 summary report. Rodale Press, Inc, Emmaus, Pennsylvania. SANDLER R S, ZORICH N L, FILLOON T G, WISEMAN H B, LIETZ D J, BROCK M H, ROYER M G and MIDAY R K (1999), Gastrointestinal symptoms in 3181 volunteers ingesting snack foods containing olestra or triglycerides , Annals Internal Med, 130, 253-61. 

Use print and electronic resources to study compounds that have been produced as diet aids, such as aspartame and olestra. How do these compounds work Are there drawbacks or risks involved in using these compounds Choose one compound, and conduct a risk-benefit analysis. 

Sucrose Esters. Sucrose esters have industrial interest in the area of surfactants, " bleaching boosters, cosmetics, and fat substitutes. Synthetically prepared octa-fatty acid esters of sucrose have similar properties as the normal triglycerides, yet are not degraded by Upases, which entailed their marketing as noncaloric fat substitutes—after being approved by the U.S. Food and Drug Administration under the name Olestra or Clean . ... 

Food Drug Administration, Olestra and Other Fat Substitutes, 1995 fda.gov/ opacom/backgrounders / olestra.html... 

No-calories fat substitutes, such as sucrose polyesters (Olestra), which are synthesized from sucrose and fatty acid methyl esters, have been widely studied and several snacks fried in this medium are available in the market place. This product has no calories since digestive enzymes are not able to break it down due to structural impairment. A major disadvantage that prevents a wide acceptance of this product is related to the gastrointestinal discomfort that may be caused to some individuals (Dobraszczyk et ah, 2006, p. 104). 

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