Changes in Diet, Weight, and Serum Lipid Levels Associated With Olestra Consumption | Cardiology | JAMA Internal Medicine | JAMA Network
[Skip to Navigation]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address 18.204.227.34. Please contact the publisher to request reinstatement.
1.
Leveille  GAFinley  JW Macronutrient substitutes: description and uses [review].  Ann N Y Acad Sci. 1997;81911- 21Google ScholarCrossref
2.
Byers  T Dietary trends in the United States: relevance to cancer prevention [review].  Cancer. 1993;721015- 1018Google ScholarCrossref
3.
Flegal  KMCarroll  MDKuczmarski  RJJohnson  CL Overweight and obesity in the United States: prevalence and trends, 1960-1994.  Int J Obes Relat Metab Disord. 1998;2239- 47Google ScholarCrossref
4.
Taubes  G As obesity rates rise, experts struggle to explain why.  Science. 1998;2801367- 1368Google ScholarCrossref
5.
Roberts  SBPi-Sunyer  FXDreher  M  et al.  Physiology of fat replacement and fat reduction: effects of dietary fat and fat substitutes on energy regulation [review].  Nutr Rev. 1998;56(suppl)S29- S49Google ScholarCrossref
6.
Mela  DJ Nutritional implications of fat substitutes [review].  J Am Diet Assoc. 1992;92472- 476Google Scholar
7.
Miller  DLCastellanos  VHShide  DJPeters  JCRolls  BJ Effect of fat-free potato chips with and without nutrition labels on fat and energy intakes.  Am J Clin Nutr. 1998;68282- 290Google Scholar
8.
Rolls  BJMiller  DL Is the low-fat message giving people a license to eat more [review]?  J Am Coll Nutr. 1997;16535- 543Google Scholar
9.
Kristal  ARPatterson  RENeuhouser  ML  et al.  Olestra post-marketing surveillance study: design and baseline results from the sentinel site.  J Am Diet Assoc. 1998;981290- 1296Google ScholarCrossref
10.
Patterson  REKristal  ARTinker  LFCarter  RABolton  MPAgurs-Collins  T Measurement characteristics of the Women's Health Initiative food frequency questionnaire.  Ann Epidemiol. 1999;9178- 187Google ScholarCrossref
11.
Schakel  SFSievert  YABuzzard  IM Sources of data for developing and maintaining a nutrient database.  J Am Diet Assoc. 1988;881268- 1271Google Scholar
12.
Rock  CLThornquist  MDKristal  AR  et al.  Demographic, dietary and lifestyle factors explain variability in serum carotenoids and fat-soluble vitamins: baseline results from the sentinel site of the Olestra Post-Marketing Surveillance Study.  J Nutr. 1999;129855- 864Google Scholar
13.
Expert Panel on the Identification, Evaluation, and Treatment of Overweight in Adults, Clinical guidelines on the identification, evaluation, and treatment of overweight and obesity in adults: executive summary.  Am J Clin Nutr. 1998;68899- 917Google Scholar
14.
Peters  JCLawson  KDMiddleton  SJTriebwasser  KC Assessment of the nutritional effects of olestra, a nonabsorbed fat replacement: summary.  J Nutr. 1997;127(8 suppl)1719S- 1728SGoogle Scholar
15.
Westrate  JAvan het Hof  KH Sucrose polyester and plasma carotenoid concentrations in healthy subjects.  Am J Clin Nutr. 1995;62591- 597Google Scholar
16.
Neumark-Sztainer  DKristal  ARThornquist  MD  et al.  Early adopters of olestra-containing foods: who are they?  J Am Diet Assoc. 2000;100198- 204Google ScholarCrossref
17.
Patterson  REKristal  ARWhite  E Do beliefs, knowledge, and perceived norms about diet and cancer predict dietary change?  Am J Public Health. 1996;861394- 1400Google ScholarCrossref
18.
Brown  LRosner  BWillett  WWSacks  FM Cholesterol-lowering effects of dietary fiber: a meta-analysis.  Am J Clin Nutr. 1999;6930- 42Google Scholar
19.
Froom  JFroom  PBenjamin  MBenjamin  BJ Measurement and management of hyperlipidemia for the primary prevention of coronary heart disease [review].  J Am Board Fam Pract. 1998;1112- 22Google ScholarCrossref
20.
Willett  W Nutritional Epidemiology. 2nd ed. New York, NY Oxford University Press1998;
21.
The Women's Health Initiative Study Group, Design of the Women's Health Initiative clinical trial and observational study.  Control Clin Trials. 1998;1961- 109Google ScholarCrossref
22.
Thornquist  MDKristal  ARPatterson  RE  et al.  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.  J Nutr. 2000;1301711- 1718Google Scholar
23.
Cheskin  LJMiday  RZorich  NFilloon  T Gastrointestinal symptoms following consumption of olestra or regular triglyceride potato chips: a controlled comparison.  JAMA. 1998;279150- 152Google ScholarCrossref
Original Investigation
September 25, 2000

Changes in Diet, Weight, and Serum Lipid Levels Associated With Olestra Consumption

Author Affiliations

From the Cancer Prevention Research Program, Fred Hutchinson Cancer Research Center, Seattle, Wash (Drs Patterson, Kristal, Neuhouser, and Thornquist); Procter & Gamble, Cincinnati, Ohio (Dr Peters); the Department of Family and Preventive Medicine, University of California, San Diego, La Jolla (Dr Rock); the Division of Gastroenterology, Johns Hopkins University School of Medicine, Baltimore, Md (Dr Cheskin); and the Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis (Dr Neumark-Sztainer).

Arch Intern Med. 2000;160(17):2600-2604. doi:10.1001/archinte.160.17.2600
Abstract

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.

×