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Research Article

JCR. 2020; 7(12): 3407-3412


A COMPREHENSIVE REVIEW ON THE EFFECTS OF OLESTRA

Denesh Raj Elangkovan1,Dhanraj Ganapathy.

Abstract
Olestra is known as a fat substitute or chemically derived as sucrose polyester. Itís also known by
its brand name Olean. It does not add on calories or cholesterol to the product. Itís also used in food preparation
such as potato chips. Originally it's been approved by The Food and Drug Admiration [FDA] for the
replacement of fats and oil. It is majorly used to condition dough, as one of many ingredients and as flavouring
agent in baking and frying or even generally used as dressing for salad. Olestra has zero calories opted for fat
replacement in the various preparations of savory snacks. Nowadays, coronary heart diseases [CHD] are
commonly known worldwide and research has proven that the type of our diet contributes to the elevation of
blood cholesterol depending on the amount and type of fats consumed. Besides CHD, consumption of fats also
accords the growth of cancer like breast, colon and prostate. However, Olestra has a few major drawbacks in
playing its role in the human system as it is not absorbed into the human digestive system and henceforth not
supplying any nutrition nor energy. Besides that, when consumed with other lipophilic dietary supplements, the
absorption of Olestra is affected. This review article highlights in detail about olestra.

Key words: Olestra, fat, oil, Food, Drug



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