ライフサイエンスコーパス: olestra

1 o chips manufactured with the fat substitute olestra).

2 fat and 20% of the total energy replaced by olestra.

3 replacing conventional triacylglycerol with olestra.

4 ore and after the nationwide introduction of olestra.

5 eloped in three versions: fat-free, fat-free+olestra (33.3 g olestra), and high-fat (33.3 g fat) (923

6 tigate the effects of covert substitution of olestra, a non-energy-containing fat replacer, for conve

7 Olestra, a nonabsorbable, energy-free fat substitute use

8 examined whether use of the fat substitute, olestra, affect energy balance by comparing the effects

9 ng that experience with the chips containing olestra affected the ability to predict high calories ba

10 of safflower oil and the nonabsorbability of olestra and calcium soaps.

11 e studied during two 14-d treatment periods (olestra and placebo), with a 7-d washout between feeding

12 was no difference in satiety scores between olestra and TG chips (5.7 vs 5.9 on a 9-point scale; P=.

13 here were no significant differences between olestra and TG chips.

14 so (difference in symptom frequency between olestra and TG, -1.8; 95% confidence interval, -6.2 to 2

15 versions: fat-free, fat-free+olestra (33.3 g olestra), and high-fat (33.3 g fat) (923900 and 2150 kJ

16 352, 3464, and 4457 kJ in control, fat-free, olestra, and high-fat soup conditions, respectively).

17 bsorbed (safflower oil) and poorly absorbed (olestra; calcium soaps) dietary fats.

18 Consumption of olestra can cause false-positive results on tests for st

19 Of 563 evaluable subjects in the olestra chip group, 89 (15.8%) reported 1 or more GI sym

20 s (60 vs 77 g [2.1 vs 2.7 oz]; P<.001), with olestra chips receiving lower taste scores (5.6 vs 6.4 o

21 Fewer olestra chips were consumed than TG chips (60 vs 77 g [2

22 calorie chips and the low-calorie chips with olestra compared to rats that consumed consuming only th

23 y intakes of fat-free potato chips made with olestra compared with regular potato chips.

24 to examine whether customary consumption of olestra-containing savory snacks was associated with cha

25 his study showed that substituting fat-free (olestra-containing) potato chips for regular-fat chips c

26 t associated with unregulated consumption of olestra corn and potato chips in the home.

27 ved identical packages labeled as containing olestra corn or potato chips.

28 ired to consume core foods providing 20-35 g olestra (depending on estimated energy needs) or the sam

29 Over a 2-wk period, covert substitution of olestra for conventional fat led to reductions in dietar

30 ported by 619 of 1620 (38.2%) persons in the olestra group and 576 of 1561 (36.9%) controls (differen

31 s were reported was that participants in the olestra group had 1 more symptom-day of more frequent bo

32 e, and insulin of replacing dietary fat with olestra in moderately obese men.

33 Olestra is a nonabsorbable fat substitute that consists

34 Olestra is a nonabsorbable, energy-free fat substitute.

35 fected when the nonabsorbable fat substitute olestra is used to uncouple the sensory properties of fa

36 ance because preapproval studies showed that olestra may lower circulating concentrations of fat-solu

37 These packages contained either olestra or regular chips (control).

38 369-g (13-oz) bag of potato chips made with olestra or TG during a free movie screening.

39 the rate of symptom reporting in either the olestra or TG group.

40 fects after short-term consumption of either olestra or TG potato chips.

41 When participants consumed 40 g of olestra per day, the excretion of fecal fat increased to

42 umed 5 oz of potato chips containing 40 g of olestra per day.

43 8% lower and fat intake 11% lower during the olestra period than during the placebo treatment period

44 and 27% of total energy from fat during the olestra period.

45 The objective of the Olestra Post-Marketing Surveillance Study was to examine

46 demonstrates that ad libitum consumption of olestra potato chips during 1 sitting is not associated

47 Replacement of dietary fat with olestra reduces body weight and total body fat when comp

48 n multivariate-adjusted models that examined olestra's association with the specified serum nutrients

49 The olestra soup had the nutrient composition of the fat-fre

50 0.05), but energy intake in the fat-free and olestra-soup conditions was not significantly different

51 ompletely for the energy in the fat-free and olestra soups but not for the energy in the high-fat sou

52 dministration approval of the fat substitute olestra (sucrose polyester) called for active postmarket

53 d diet (one-third of dietary fat replaced by olestra to achieve a diet containing 25% metabolizable f

54 mpared with no intake, the top 2 tertiles of olestra use in adults were associated with circulating c

55 um fat-soluble nutrients are attributable to olestra use.

56 There were no significant associations of olestra with any serum nutrients among adolescents.