Food Lipids: Chemistry, Nutrition, and Biotechnology

olestra can reduce vitamin A by 5% and vitamin E by about 3%. Addition of retinyl
palmitate and tocopheryl acetate can offset the losses of vitamin A and E, respectively.
The FDA requires that foods containing olestra be supplemented with fatsoluble
vitamins to replace the amount normally found in vegetable oil and to compensate
for olestra’s effect on vitamin absorption (Table 7).
Mellies et al. (52) reported earlier that plasma vitamin E was significantly
reduced when 40 g/day of sucrose polyester was consumed by hypercholesterolemic
outpatients compared to patients consuming a placebo. Crouse and Grundy (49)
reported that vitamin E concentrations decreased by 24% and vitamin A was not
affected. Fallat et al. (63) reported that both vitamins A and E were significantly
reduced when SPE was added to patients diet at 50 g/wk of diet. In a later study,
Mellies et al. (53) reported no decrease in vitamin A, but a 23% decrease in vitamin
E. Daily consumption of 3 g of SPE led to significant reductions in plasma concentrations
of �-carotene and lycopene in humans (62).
There is no clear consensus on the loss of vitamin A and carotenoids when
consumed with olestra, and this may warrant further investigation. Vitamin D decreased
in obese, hypercholesterolemic outpatients fed low-fat diets with or without
SPE or conventional fat placebo (53). Miller et al. (64) supplemented both vitamins
A and E in the diets of beagle dogs fed for 20 months with SPE at 10% and found
no effect on the level of vitamins D and K, but concluded that with supplementation,
vitamins A and E status remained sufficient in all groups. Another study suggested
that vitamin K was not affected by consumption of SPE (52). Nutritional implications
of fat substitute consumption and impact on fat intake were reported recently (9,65–
68). Potential nutritional benefits of nondigestible lipid-based fat substitutes are
shown in Table 8.
Carbohydrate polyesters in general, if taken in moderation, have the potential
to help consumers lower their total fat intake, to reduce their saturated fat and cholesterol
levels, to lose weight, and to achieve a healthier lifestyle. Again, they may
benefit persons at high risk for coronary heart disease, colon cancer, and obesity
(4,47,61).
C. Side Effects and Limitations
Anal leakage or oil loss resulted from consumption of large amounts of liquid olestra
at the early stages of olestra development and studies. This can be prevented by
Table 7 Compensation Levels of Fat-Soluble Vitamins in Olestra-Containing Snacks
Vitamin Suggested supplementation level a
A 51 retinol eq/g olestra as retinyl palmitate or retinyl acetate = (170 IU/g olestra
or 0.34 � RDA/10 g olestra)
D 12 IU vitamin D/g olestra = (0.3 � RDA/10 g olestra)
E 1.9 mg �-tocopherol eq/g olestra = (0.94 � RDA/10 g olestra)
K 8 �g vitamin K 1/g olestra = (1.0 � RDA/10 g olestra)
a IU, international unit; RDA, recommended daily allowance. The suggested levels are to compensate for
amounts that are not absorbed from the diet because of olestra action.
Source Adapted from Federal Register (51).
Copyright 2002 by Marcel Dekker, Inc. All Rights Reserved.