carry the following warning: ‘‘This Product Contains
Olestra. Olestra may cause abdominal cramping and
loose stools. Olestra inhibits the absorption of some vita-
mins and other nutrients. Vitamins A, D, E, and K
have been added.‘‘ In 2003, after additional controlled
studies and consumer education, the FDA allowed the
warning to be removed from olestra-containing foods.
The FDA requires small amounts (far less than the
RDA) of vitamins A, D, E, and K be added to foods
containing Olestra. This helps compensate for the
small amount of these fat-soluble vitamins that dis-
solve in Olestra and is carried out of the body rather
than being absorbed. Other vitamins are not affected.
A diet too high in fat can increase levels of blood
lipids and increase risk of plaque build up on the walls of
arteries and result in the development of cardiovascular
disease. Reducing the amount of fat intake along with
other lifestyle changes can help reduce this risk. In addi-
tion, obesity increases the risk of developing diabetes and
other health problems. Studies have shown reduced-fat
foods can be part of an effective weight-loss program that
combines a healthy diet, reduced calorie intake, and exer-
cise. The American Heart Association states, ‘‘Within the
context of a healthy dietary pattern, fat substitutes, when
used judiciously, may provide some flexibility in dietary
planning, although additional research is needed to fully
determine the longer-term health effects.’’Precautions
People who have disorders that interfere with the
absorption of nutrients from the intestine, such asceliac
disease, Crohn’s disease, orinflammatory bowel dis-
ease, should consider avoiding foods containing Olestra.
Fat replacers are often found in high-calorie
foods. These foods may contain extra sugar to com-
pensate for the absence of fat. Many reduced-fat prod-
ucts contain as many or almost as many calories as the
full-fat equivalent. Consumers concerned about calo-
rie intake should read the label and not assume that
reduced-fat implies a reduced-calorie product.Interactions
Olestra reduces the absorption of the fat-soluble
vitamins A, D, E, and K, and carotenoids. Olestra-
containing products have extra fat-soluble vitamins,
but not carotenoids, added to compensate for this.Complications
Large amounts of Olestra and the carbohydrate-
based fat replacer polydextrose can cause loose stools
and diarrhea in some people. Individuals should start
with a small amount of foods containing these sub-
stances and see how they are affected.Protein and fat-based fat replacersProtein-based fat replacers
Microparticulated Protein Simplesse® Dairy products (ice cream, butter, sour cream, cheese, yogurt),
salad dressing, margarine- and mayonnaise-type products, baked goods,
coffee creamer, soups, sauces
Modified Whey Protein concentrate Dairy-Lo® Milk/dairy products (cheese, yogurt, sour cream, ice cream), baked
goods, frostings, salad dressing, mayonnaise-type products
Other K-Blazer®, ULTRA- BAKETM, ULTRA- Frozen desserts and baked goods
FREEZETM, Lita®Fat-based fat replacers
Emulsifiers Dur-Lo®, ECTM-25 Cake mixes, cookies, icing, dairy products
Salatrim Benefat™ Confections, baked goods, dairy, other applicationsLipid (Fat/Oil) analogs
Esterified Propoxylated Consumer and commercial applications, including formulated products,
Glycerol (EPG) baking, frying.
Olestra Olean® Salty snacks and crackers
Sorbestrin Fried foods, salad dressing, mayonnaise, baked goods
SOURCE: Calorie Control CouncilBrand names FoodsFat replacers are ingredients that substitute fat in many foods and beverages. Most fat replacers are reformulations of existing
food ingredients (e.g., starches, gums, cellulose). Additionally, the food industry has formulated a variety of new fat replacer
ingredients. Fat replacers generally fall into one of three categories: carbohydrate-based, protein-based, or fat-based.
(Illustration by GGS Information Services/Thomson Gale.)Fat replacers