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

Ruth E. Patterson, Alan R. Kristal, John C. Peters, Marian L. Neuhouser, Cheryl L. Rock, Lawrence J Cheskin, Dianne Neumark-Sztainer, Mark D. Thornquist

Research output: Contribution to journalArticle

Abstract

Background: Specially manufactured low-fat and non-fat 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.

Original languageEnglish (US)
Pages (from-to)2600-2604
Number of pages5
JournalArchives of Internal Medicine
Volume160
Issue number17
StatePublished - Sep 25 2000

ASJC Scopus subject areas

  • Internal Medicine

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    Patterson, R. E., Kristal, A. R., Peters, J. C., Neuhouser, M. L., Rock, C. L., Cheskin, L. J., Neumark-Sztainer, D., & Thornquist, M. D. (2000). Changes in diet, weight, and serum lipid levels associated with olestra consumption. Archives of Internal Medicine, 160(17), 2600-2604.