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PubMed2005

Effects of substitution between fat and protein on feed intake and its regulatory mechanisms in broiler chickens: endocrine functioning and intermediary metabolism.

The aim of this study was to investigate the influence of dietary macronutrient ratio on postprandial (5 or 48 h after refeeding) endocrine functioning and metabolites of the intermediary metabolism and to relate these parameters with dietary-induced alterations in energy, protein, and lipid metabolism. Male broilers were reared from 1 to 7 wk of age on isoenergetic diets with substitutions between fat and protein but similar carbohydrate contents [low protein (LP): 126 vs. 242 g protein/ kg; low fat (LF): 43 vs. 106 g fat/kg]. The LP chickens had significantly increased postprandial plasma triglyceride levels. This was likely the result of stimulated hepatic lipogenesis, as corroborated by their significantly higher respiratory quotients. Plasma free fatty acid concentrations were higher in LP broilers, whereas glucose levels were unaffected by dietary composition, suggesting that these chickens preferred carbohydrates as an energy source over free fatty acids. Plasma uric acid levels were lower in LP compared with LF chickens, indicating a more efficient protein retention in the former group. LP birds that were fasted and refed at 48 h had higher plasma 3,5,3'-triiodothyronine (T3) levels, corroborating their increased heat production. The postprandial T3 increase was more pronounced in the LF chickens, possibly induced by their higher protein consumption. In conclusion, diet-induced changes in heat production and energy partitioning are reflected in circulating levels of intermediary metabolites and hormones. Furthermore, nutritional studies should consider the ability of organisms to habituate to changed diet compositions and that alterations in feeding status follow higher-order responses.

Animals↗
PubMed1992

The antigenicity and allergenicity of microparticulated proteins: Simplesse.

New technologies are allowing the food industry to develop products from standard foods which may not be recognized in its modified form by food allergic patients. One such product, Simplesse, has been formulated by microparticulation of egg white and/or cows' milk proteins and is used as a fat substitute in many fat-laden foods. The purpose of this study was to determine whether the process of microparticulation altered the allergenicity/antigenicity of egg white and cows' milk proteins compared to the starting materials. Soluble protein fractions of Simplesse and its respective starting materials were compared to egg white, cows' milk protein, an ultra-filtered egg white/condensed milk mixture, and/or a whey concentrate by SDS-polyacrylamide gel electrophoresis. In addition, sera from 16 patients with documented egg and/or cows' milk hypersensitivity and two controls who were not allergic to egg or milk were used to assess potential allergenicity/antigenicity of these products by immunoblot (Western blot) analysis. There were heterogeneous IgE and IgG binding patterns to the food fractions among these food allergic patients suggesting differing sensitivity patterns among the individuals tested. However, utilizing both SDS-PAGE and immunoblot analyses, the major allergens in the microparticulated products were the same as those found in the starting materials, egg and cows' milk. In addition, there was no evidence of 'novel' protein fractions in the Simplesse test materials compared to the starting materials.

Allergens↗
PubMed1993

Feeding response of rats to no-fat and high-fat cakes.

The nutritional effects of high-fat diets have been extensively studied in laboratory animals, but as yet few experiments have examined the feeding response of animals to newly developed fat substitutes. The present study used commercially available no-fat (0% fat, 92% carbohydrate) and high-fat (41% fat, 54% carbohydrate) cake to determine the effects of fat substitutes on food preference and caloric intake in rats. The first experiment showed that nondeprived rats found the high-fat and no-fat cakes equally palatable and highly preferred to lab chow. Food deprived rats, however, preferred the high-fat cake to the no-fat cake, which may be related to its higher caloric density. In the second experiment, rats fed high-fat cake, in addition to chow, for 30 days consumed more calories and gained more weight than did rats fed no-fat cake and chow. The no-fat cake group, however, overate and gained more weight than chow-only controls. The hyperphagic response to the no-fat cake can be attributed to its carbohydrate content, moisture, and high palatability. Thus, removing fat from the cake reduced, but did not eliminate, its obesity-promoting effect. Obviously, low-fat foods must be consumed in moderation if used for weight control.

Animal Feed↗
PubMed2003

Consumption of a controlled low-fat diet containing olestra for 9 months improves health risk factors in conjunction with weight loss in obese men: the Ole' Study.

OBJECTIVE: To compare the effects of a standard American diet, a traditional low-fat diet, and a low-fat diet containing the fat substitute olestra on risk factors for heart disease and diabetes. DESIGN: A 9-month, double-blind, randomized, parallel-arm, feeding study comparing three diets: (1). control (33% fat), (2). fat-reduced (FR; 25% fat), and (3). fat-substituted (FS) where olestra replaced 1/3 of dietary fat (33% lipid and 25% digestible fat). Subjects were allowed to adjust their total energy intake as desired, allowing weight to fluctuate. SUBJECTS: A total of 37 healthy, obese men (age 36.7+/-1.3 y; body mass index 30.8+/-0.4 kg/m(2)). MEASUREMENTS: Body weight and composition by dual-energy X-ray absorptiometry, blood pressure, serum lipids, lipoproteins, hemostatic factors, glucose, insulin, and leptin at baseline and every 3 months. RESULTS: The FS group lost 6.27 kg of body weight by 9 months vs 4.0 kg in the control and 1.79 kg in the FR groups. There was a significant diet main effect on cholesterol (P=0.002), low-density lipoprotein cholesterol (P=0.003), and triglycerides (P=0.01), all of which decreased in the FS group but not the other groups by 9 months. Apolipoprotein B (ApoB) increased in the FR and control groups but was unchanged in the FS group (diet main effect P=0.04). High-density lipoprotein (HDL) cholesterol increased in all groups over 9 months (time main effect P=0.0001). Time main effects were also observed for cholesterol, ApoA1, ApoB, Factor VII, diastolic blood pressure, and glucose. After adjustment for % fat loss at 9 months, the effects of diet on change in risk factors remained significant only for triglycerides. DISCUSSION: Consumption of a low-fat diet containing olestra for 9 months produced significant improvement in cardiovascular risk factors, an effect largely explained by weight loss. Long-term low-fat diet consumption with or without olestra does not decrease HDL cholesterol.

Adult↗
PubMed2003

Achievement of dietary fatty acid intakes in long-term controlled intervention studies: approach and methodology.

OBJECTIVE: To describe the calculations and approaches used to design experimental diets of differing saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) compositions for use in a long-term dietary intervention study, and to evaluate the degree to which the dietary targets were met. DESIGN, SETTING AND SUBJECTS: Fifty-one students living in a university hall of residence consumed a reference (SFA) diet for 8 weeks followed by either a moderate MUFA (MM) diet or a high MUFA (HM) diet for 16 weeks. The three diets were designed to differ only in their proportions of SFA and MUFA, while keeping total fat, polyunsaturated fatty acids (PUFA), trans-fatty acids, and the ratio of palmitic to stearic acid, and n-6 to n-3 PUFA, unchanged. RESULTS: Using habitual diet records and a standardised database for food fatty acid compositions, a sequential process of theoretical fat substitutions enabled suitable fat sources for use in the three diets to be identified, and experimental margarines for baking, spreading and the manufacture of snack foods to be designed. The dietary intervention was largely successful in achieving the fatty acid targets of the three diets, although unintended differences between the original target and the analysed fatty acid composition of the experimental margarines resulted in a lower than anticipated MUFA intake on the HM diet, and a lower ratio of palmitic to stearic acid compared with the reference or MM diet. CONCLUSIONS: This study has revealed important theoretical considerations that should be taken into account when designing diets of specific fatty acid composition, as well as practical issues of implementation.

Adult↗
PubMed1997

Validation of a short telephone administered questionnaire to evaluate dietary interventions in low income communities in Montreal, Canada.

OBJECTIVE: To validate an adaptation of a short questionnaire measuring behaviour related to selecting low fat diets. The questionnaire was adapted for telephone use in a low income, low education population. DESIGN: The factorial structure of the 38 item adaptation was studied in a population based random sample of 1432 adults. Seven day test-retest reliability was measured in a convenience sample of 93 adults, and criterion related validity in measuring fat was assessed against a dietitian administered diet history in another convenience sample of 81 adults. SETTING: Adults aged 18-65 years living in low income, inner city neighbourhoods in Montreal, Canada. RESULTS: Principal components analysis identified five food factors: avoid fat, junk food, high fat traditional foods, low fat substitutes for high fat foods, and modification of meat to reduce fat. Two factors were similar to those of the original version. Internal consistency of the subscales ranged from 0.49-0.72. Test-retest reliability ranged from 0.72-0.90. Validation of the subscales against usual dietary intake indicated that the "junk food" factor, arising from questions added to the original questionnaire to reflect local dietary habits, was most closely related to fat intake (r = 0.48; p < 0.001). CONCLUSION: This telephone adaptation provides an inexpensive and valid method of measuring fat intake. However, these results suggest that adaptations of existing dietary instruments should be validated in the populations for which they are intended before they are used.

Adult↗
PubMed2004

Diet, insulin resistance, and obesity: zoning in on data for Atkins dieters living in South Beach.

Insulin resistance is a central pathogenic factor for the metabolic syndrome and is associated with both generalized obesity and the accumulation of fat in the omental and intramyocellular compartments. In the context of the current obesity epidemic, it is imperative to consider diets in terms of their ability to both promote weight loss and ameliorate insulin resistance. Weight loss under any dietary formulation depends on hypocaloric intake, and only moderate weight loss (5-10%) is sufficient to augment insulin sensitivity. However, increments in insulin sensitivity may be more directly related to loss of intramyocellular or omental fat rather than loss of total body weight per se. The widespread acceptance of popular low-carbohydrate high-fat diets (e.g. Atkins Diet, Zone Diet, South Beach diet) further underscores the need to evaluate dietary interventions regarding their safety and metabolic effects. These high-fat diets have been shown to be safe in the short term; however, their long-term safety has not been established. With respect to insulin sensitivity, diets enriched in saturated fats can induce insulin resistance, whereas fat substitution with monounsaturated fats can enhance insulin sensitivity. On the other hand, high-fiber, high-carbohydrate diets comprised of foods with low caloric density can similarly be used for effective weight reduction and to ameliorate insulin resistance. Although some data suggest that low-glycemic index diets are most advantageous in this regard, these effects may have more to do with increments in dietary fiber than differences in available carbohydrates. Popular low-carbohydrate, high-fat diets are being fervently embraced as an alternative to challenging modifications in lifestyle and intentional calorie reduction. Current data do not support such unbridled enthusiasm for these diets, particularly in relationship to high-fiber, high-carbohydrate diets emphasizing intake of fresh vegetables and fruits. Long-term studies to determine the efficacy and safety of both popular and experimental diets are warranted.

Diet↗
PubMed1998

Gastrointestinal symptoms following consumption of olestra or regular triglyceride potato chips: a controlled comparison.

CONTEXT: Olestra, a nonabsorbable, energy-free fat substitute used in snack foods, has been anecdotally reported to cause gastrointestinal (GI) adverse events, although such effects were not expected based on results from randomized trials, in which it was consumed in typical snack patterns. OBJECTIVE: To determine whether ad libitum consumption of potato chips made with the fat substitute olestra results in a different level of GI symptoms than regular chips made with triglyceride (TG). DESIGN: Randomized, double-blind, parallel, placebo-controlled trial. SETTING: A suburban Chicago, III, multiplex cinema. SUBJECTS: A total of 1123 volunteers aged 13 to 88 years. INTERVENTION: Subjects were given a beverage and an unlabeled, white 369-g (13-oz) bag of potato chips made with olestra or TG during a free movie screening. MAIN OUTCOME MEASURES: Total and specific GI symptoms reported during a telephone interview conducted from 40 hours to 10 days after ingestion; level of potato chip consumption; and satiety level. RESULTS: Of 563 evaluable subjects in the olestra chip group, 89 (15.8%) reported 1 or more GI symptoms, while 93 (17.6%) of the 529 evaluable subjects in the regular TG chip group did so (difference in symptom frequency between olestra and TG, -1.8; 95% confidence interval, -6.2 to 2.7; P=.47). For specific GI symptoms (eg, gas, diarrhea, abdominal cramping), there were no significant differences between olestra and TG chips. Fewer olestra chips were consumed than TG chips (60 vs 77 g [2.1 vs 2.7 oz]; P<.001), with olestra chips receiving lower taste scores (5.6 vs 6.4 on a 9-point scale; P<.001). Consumption levels did not correlate with the rate of symptom reporting in either the olestra or TG group. There was no difference in satiety scores between olestra and TG chips (5.7 vs 5.9 on a 9-point scale; P=.07). CONCLUSIONS: This study demonstrates that ad libitum consumption of olestra potato chips during 1 sitting is not associated with increased incidence or severity of GI symptoms, nor does the amount consumed predict who will report GI effects after short-term consumption of either olestra or TG potato chips.

Adolescent↗
PubMed1983

The effect of saturation, chain length of pure triglycerides, and age of bird on the utilization of rye diets.

Four experiments were conducted with growing chicks to study the effects on performance and fat absorption of feeding rye and wheat diets supplemented with fats of different chain length and degree of saturation. In Experiment 1 it was shown that there was a much greater decrease in feed intake and fat absorption when tallow replaced safflower oil in the diets of chicks fed rye as compared to those fed wheat-based diets. Experiment 2 established the effects on chick performance of supplementing diets based on either rye or wheat with variably saturated fats. Substituting the most saturated triglyceride (C18:0) with the most unsaturated triglyceride (C18:2) in the rye diets improved the respective feed intake, weight gain, and feed conversion efficiency by 11, 75, and 40%, whereas the corresponding changes for the wheat-fed birds were -9, 9, and 16%, respectively. Experiment 3 investigated the effects on chick performance of supplementing rye-based or wheat-based diets with fats of varying chain lengths. Substituting fats containing long chain fatty acids (C18) for those containing shorter chain fatty acids (C12) resulted in respective improvements in weight gain and feed conversion efficiency of 27 and 30% in rye-fed birds and corresponding improvements of only 1 and 9% in the wheat-fed birds. A similar trend also occurred for fat absorption. The results of Experiment 4 demonstrated that older birds (35 versus 6 days of age) fed wheat-based diets absorbed only 1% more fat than younger birds, whereas when rye diets were fed, older birds absorbed 55% more fat than the younger birds. Overall it may be concluded that fat absorption in chicks is affected by chain length and degree of saturation of the fat and the age of the birds and that these factors affect rye-fed birds to a much greater degree than those birds fed wheat-based diets.

Age Factors↗
PubMed2000

Olestra consumption does not predict serum concentrations of carotenoids and fat-soluble vitamins in free-living humans: early results from the sentinel site of the olestra post-marketing surveillance study.

In 1996, the U.S. Food and Drug Administration approved olestra, a fat substitute, for use in snack foods. Previous studies had shown that olestra consumption could reduce absorption of carotenoids and fat-soluble vitamins. To determine the association between consumption of olestra-containing snack foods and serum concentrations of carotenoids and fat-soluble vitamins in a free-living population, we interviewed independent population-based cross-sectional samples of 1043 adults before olestra was available and 933 adults 9 mo after olestra snacks were introduced into the marketplace in Marion County, IN, the first major test market for olestra. A cohort composed of 403 adults from the first survey, oversampling those most frequently reporting olestra consumption during follow-up telephone interviews, completed a second survey. We assessed diet, lifestyle factors and olestra consumption, and collected blood for assays for the serum concentrations of six carotenoids, four fat-soluble vitamins and lipids. Nine months after the introduction of olestra into the marketplace, 15.5% of Marion County residents reported consuming an olestra-containing snack in the previous month, with a median frequency among consumers of 3.0 times per month. There were no significant associations or consistent trends for decreased serum carotenoids or fat-soluble vitamins associated with olestra consumption, although cohort members consuming >/=2 g/d of olestra had adjusted total serum carotenoids 15% lower compared with baseline. There were increases in serum vitamin K concentrations associated with olestra consumption (P = 0.03 in the cross section and P = 0.06 in the cohort). In summary, there was no statistically significant evidence in this free-living population of associations between olestra consumption and decreased serum concentrations of carotenoids and fat-soluble vitamins.

Adolescent↗
PubMed1996

Replacement of dietary fat with sucrose polyester: effects on energy intake and appetite control in nonobese males.

In previous experiments using the fat substitute sucrose polyester (SPE, or olestra), no compensatory response was observed on day 2 after experimental manipulations, which reduced the percentage of energy from fat to approximately equal to 30% from 40% on day 1. In the present study a more severe manipulation was made; the amount of energy from fat was reduced from 32% to 20% to determine whether such a reduction would provoke any physiologic or behavioral response. Subjects came to the unit for two, 2-d test sessions. Intake on day 1 was fixed: subjects were given meals containing either control fat (11319 kJ, 32% of energy as fat) or SPE (9561 kJ, 20% of energy as fat). On day 2, intake was ad libitum. On day 1 subjects rated themselves as more hungry while consuming the fat-substituted meals than when consuming the control meals and they disclosed greater hunger in the end-of-day questionnaires. The effect of the manipulation was carried over into day 2. By the end of day 2, subjects had compensated for 74% of the energy (fat) deficit caused by the previous day's manipulation. These results differ from those obtained when fat was reduced from 40% to 30% of energy; this more severe reduction reveals that a reduction in fat of this size can lead to a biobehavioral response. Together, these data suggest that people could change their diet to meet dietary guidelines; however, if a more severe reduction is attempted, adherence may be made more difficult by the strength of the compensatory response.

Adult↗
PubMed2001

[Inhibitors of absorption as anti-obesity drugs].

There are two types of anti-obesity agents which are classified as inhibitors of absorption: inhibitors of lipid and carbohydrate absorption. Inhibitors of lipid absorption consist of lipase inhibitor (orlistat, Nomma Herb's extract (CT-II) and fat substitute (olestra, sucrose polyester). Orlistat is now available as an anti-obesity drug in the USA and Europe. CT-II may be useful as a functional diet. Application of fat substitute is still limited in snack food. As for inhibitors of carbohydrate absorption, alpha-glucosidase inhibitors are now available as anti-diabetic drugs. To develop these agents for anti-obesity drug, solution of adverse effects on the gastrointestinal tract are necessary.

Carbohydrate Metabolism↗
PubMed1994

Sensory and physical properties of a reduced-calorie frozen dessert system made with milk fat and sucrose substitutes.

Effects of milk fat and sucrose substitutes on selected physical and sensory properties of a frozen dessert system were evaluated by sensory and instrumental methods. Analysis of variance revealed no significant differences in textural attributes between sucrose and polydextrose-aspartame in freshly prepared frozen desserts and few differences after storage (140 d). Polydextroseaspartame effectively compensated for functional properties that normally are conferred by sucrose and some that are conferred by milk fat. Replacement of milk fat with tapioca dextrin or potato maltodextrin increased coarseness and wateriness and decreased creaminess relative to the control. Perception of chalkiness increased more with increased tapioca dextrin than with increased potato maltodextrin. Few or no significant differences among the frozen desserts were noted for the sensory attributes of coldness, gumminess, and mouth coating. Physical measurements did not relate highly to the sensory responses.

Dextrins↗
PubMed1995

Low fat diet decreases alpha-tocopherol levels, and stimulates LDL oxidation and eicosanoid biosynthesis in man.

The effects of a conventional 1000 kcal diet, and of a further restriction of dietary fat by a fat substitute, on the concentrations of vitamin A and E in plasma and LDL, the formation of lipid peroxides and eicosanoids were investigated in 10 obese volunteers. In vitro copper catalyzed oxidation of conjugated dienes, lipid peroxides and TBARS activity, measured in LDL samples after week 2 (supplementation with 140 mg/d alpha-tocopherol and 5000 IU retinol-acetat for two weeks), week 6 (conventional diet) and week 10 (fat substitute), increased with vitamin E depletion statistically significant after week 10 compared to the values after week 2. Concomitantly, PGE2 and LTB4, determined by RIA, increased to 344% and 166%, respectively, compared to the values after week 2. PGM, determined as tetranorprostanedioic acid by GC-MS, increased to 120%. Stimulation of lipid peroxidation and eicosanoid formation was more pronounced in persons with initially low (19 - 26 micromol/l plasma) than in those with high (37 - 70 pmol/l plasma) concentrations of alpha-tocopherol. We conclude that fat restricted diets can lead to an unwanted stimulation of lipid peroxidation and eicosanoid formation, which may be relevant in states of disease, e. g. arteriosclerosis or rheumatoid arthritis.

Diet, Fat-Restricted↗
PubMed2006

[Treatment of cholestatic hepatic diseases: more than the substitution of fat soluble vitamins?].

The clinical-biochemical syndrome of cholestasis is characterized by an alteration in bile constituents. As a consequence, the concentrations of bilirubin, bile acids, phospholipids and cholesterol are elevated. The main clinical symptoms of cholestasis are icterus and pruritus, and in severe cases xanthelasma and xanthoma. Primary intrahepatic cholestasis, caused by impaired bile secretion in the liver, should be separated from the extrahepatic secondary cholestasis which is a consequence of a biliary obstruction. This paper evaluates the therapy of liver diseases which developed as consequence of a primary disturbance in bile secretion.

Adult↗
PubMed2000

Changes in diet, weight, and serum lipid levels associated with olestra consumption.

BACKGROUND: Specially manufactured low-fat and nonfat foods have become increasingly available over the past 2 decades and controversy has surrounded the issue of whether these products have beneficial or adverse effects on the health and nutritional status of Americans. METHODS: This study examines the association of olestra consumption with changes in dietary intakes of energy, fat, and cholesterol and changes in weight and serum lipid concentrations. Data are from a cohort of 335 participants in the Olestra Post-Marketing Surveillance Study sentinel site in Marion County (Indianapolis, Ind). Diet, weight, and serum lipid levels were assessed before the market release of olestra and 1 year later, after olestra-containing foods were widely available. Olestra intake at the 1-year follow-up was categorized as none, low (>0 to 0.4 g/d), moderate (0.4 to 2.0 g/d), and heavy (>2.0 g/d). RESULTS: Participants in the heavy olestra consumption category significantly reduced dietary intake of percentage of energy from fat (2.7 percentage points, P for trend,.003) and saturated fat (1.1 percentage points, P for trend,.02). Consumers in the highest category of olestra consumption had statistically significantly reduced total serum cholesterol levels of -0.54 mmol/L (-21 mg/dL)compared with -0.14 mmol/L (-5 mg/dL) among olestra nonconsumers (P for trend,.03). CONCLUSIONS: These results indicate that introduction of a new fat substitute (olestra) in the US market was associated with healthful changes in dietary fat intake and serum cholesterol concentrations among consumers who chose to consume olestra-containing foods.

Anticholesteremic Agents↗
PubMed1995

Carbohydrates, fats, and satiety.

The macronutrient composition of the diet can influence hunger, satiety, food intake, body weight, and body composition. Fat, not carbohydrate, is the macronutrient associated with overeating and obesity. Fat is overeaten because it is highly palatable and because it provides a high level of energy in a given volume of food. However, when given in equal volumes, carbohydrate (sugar) and fat have similar effects on hunger, satiety, and subsequent food intake when infused intragastrically or ingested in foods by normal-weight, unrestrained young men. In obese and restrained subjects, preloads of high-carbohydrate yogurts suppress subsequent food intake more than do high-fat yogurts, indicating a relative insensitivity to the satiety value of fat. Both the amount of fat in the diet and total energy intake should be managed in weight-loss regimens. Low-fat foods and fat substitutes can help to reduce fat intake. Although more data are required, currently the best dietary advice for weight maintenance and for controlling hunger is to consume a low-fat, high-carbohydrate diet with a high fiber content.

Body Weight↗
PubMed1998

Olestra: a new food additive.

In 1987, Procter and Gamble Company (Cincinnati, Ohio) petitioned the US Food and Drug Administration (FDA) to amend the food additive regulations to allow sucrose esterified with fatty acids (olestra) to be used as a replacement for conventional fats. The petitioner later restricted its request for use in savory snacks. FDA considered evidence submitted by the petitioner, the opinions of experts, proceedings from the FDA Food Advisory Committee, and public discussion and concluded on January 25, 1996, that olestra was safe for use in savory snacks (eg, salty snacks such as potato chips, corn chips). Olestra is not toxic, carcinogenic, genotoxic, or teratogenic and is neither absorbed nor metabolized by the body, but may be associated with gastrointestinal tract symptoms such as cramping or loose stools. In addition, olestra affects the absorption of fat-soluble vitamins but does not affect the absorption of water-soluble nutrients. The petitioner's studies concluded that when olestra was consumed with foods containing vitamins A, D, E, or K, the fat substitute could have an effect on the absorption of these nutrients. Therefore, FDA is requiring that fat-soluble vitamins lost through absorption be added back to olestra as follows: 170 IU vitamin A per gram olestra, 12 IU vitamin D per gram olestra, 2.8 IU vitamin E per gram olestra, and 8 micrograms vitamin K per gram olestra. As part of the conditions of approval FDA is requiring that the food labels of products containing olestra disclose the vitamin compensation and the potential gastrointestinal effects. FDA is also requiring that further studies examining consumption patterns and the effects of olestra on human beings be conducted.

Digestive System↗