Olestra

Olestra is a fat substitute that was developed by Procter & Gamble. It is made from vegetable oil and sucrose molecules. Olestra passes through the digestive system without being absorbed by the body, meaning it provides no calories or fat. It was approved by the U.S. Food and Drug Administration (FDA) in 1996 for use in savory snacks like potato chips and crackers.

The primary benefit of olestra is its ability to mimic the taste and texture of fat without contributing calories. This made it an attractive option for food manufacturers looking to create lower-fat products. However, its use has been accompanied by controversy and concerns.

One of the main side effects associated with olestra consumption is digestive distress. Because it is not absorbed, olestra can interfere with the absorption of fat-soluble vitamins (A, D, E, and K) and carotenoids. To mitigate this, manufacturers are required to add these vitamins to foods containing olestra. Additionally, some individuals experience cramping, bloating, and diarrhea.

Due to these side effects and consumer concerns, olestra is not widely used today. Many manufacturers have reformulated their products to reduce fat content using other methods, and consumer demand for olestra-containing foods has declined. The FDA continues to monitor its safety, but its presence in the market remains limited.