Jump to content

Course:FNH200/Projects/2023/Olestra Regulation

From UBC Wiki

Introduction

Fig. 1 P&G logo[1]

Olestra (Olean®) is a fat substitute developed by Procter & Gamble (P&G) researchers F. Mattson and R. Volpenhein in 1968 while researching fats that premature infants could more easily digest. Unlike conventional dietary fats, which are mainly triglycerides that can be digested and absorbed, Olestra is a sucrose polyester that is not significantly digested or absorbed. This allows it to provide the taste and texture associated with fat without providing the same amount of metabolizable energy.[2]

Olestra was initially investigated for its potential use in lowering cholesterol because of its ability to bind to cholesterol and other fat-soluble molecules. When it did not meet the U.S. Food and Drug Administration's (FDA) requirements for use as a cholesterol-lowering drug, P&G instead pursued its use as a fat substitute. In 1987, P&G petitioned the FDA for approval to use Olestra in foods. The FDA eventually approved Olestra for use in savoury snacks in the United States in 1996.[2]

Chemical Composition

Olestra is an esterified sucrose containing up to eight fatty acids, whereas most conventional fats are triglycerides composed of three fatty acids attached to a glycerol backbone.[3] The sucrose in Olestra is esterified to form a mixture of hexa-, hepta-, and octaesters. Other ester forms are removed through an acetic-acid methanol wash. The fatty acids in Olestra are long-chain fatty acids. Further preparation is done by altering and refining the substitute in order to remove colour and to ensure that it meets composition requirements as laid out by the fat industry.[4]

Fig. 2 Comparison of a triglyceride and Olestra. Olestra can exist as hexa-, hepta- or, octaesters. The Olestra structure depicted is an octaester[4]

The chemical structure of Olestra also prevents it from being digested and absorbed by the body. While conventional fats consist of three fatty acids, Olestra is esterified with 6-8 long-chain fatty acids.[5] Olestra is not hydrolyzed by pancreatic lipases, making it resistant to being broken down into absorbable components. As a result, rather than being absorbed in the small intestine like conventional triglycerides, Olestra passes through the small intestine into the colon and is excreted unchanged.[5]

Olestra has physical and sensory properties similar to conventional fats. Foods made with Olestra are almost identical in taste and texture to those made with typical triglycerides.[5] Olestra can provide a rich taste and creamy texture because its fatty acid components contribute to fat-like sensory properties.[6] Miller et al. demonstrated this similarity by comparing the sensory characteristics of regular full-fat potato chips with potato chips made using Olestra. The sensory ratings of the two types of potato chips were not significantly different, suggesting that replacing conventional fats with Olestra can maintain similar sensory properties in foods such as potato chips.[7]

Olestra has heat stability similar to that of conventional triglycerides, with approximate smoke, flash, and fire points of 250°C, 288°C, and 330°C, respectively. Due to their similar fatty acid composition, Olestra and triglycerides behave similarly during food preparation processes such as frying, with no significant differences in the final product's sensory characteristics.[4] Olestra therefore differs from some other fat substitutes in its ability to withstand high temperatures. See Table 1 for a comparison of different fat substitutes.

Types of Fat Substitutes

Property Egg and milk protein (Simplesse®) Maltodextrins (Maltrin®) Olestra (Olean®)
Base Protein Carbohydrate Fat (sucrose polyester)
Calories 1.0-1.3 Cal/g 4 Cal/g 0 Cal/g
Digestion Partially digestible Fully digestible Indigestible
Effect under high temperature 🌡️ Denatures when exposed to high-temperature food processing.[8] Binds to water to achieve a fat-like texture; therefore, at higher temperatures, it loses its functionality (e.g., creamy, fat-like properties).[8] Similar “mouthfeel, appearance, flash point, heat stability, and oxidative stability to conventional fats.” [8]
Suitable for high temperature? ❌ ❌ ✅
Example uses Ice cream, yogurt, cheese spread, salad dressings, margarine, mayonnaise, coffee creamer, soups and sauces. Margarine, salad dressings, frozen desserts, frostings, processed meat. Salty, savory snacks and crackers.

Table 1. Types of fat substitutes.[6]

Health Effects

Gastrointestinal Effects

Olestra is not significantly digested or absorbed and therefore passes through the gastrointestinal tract and is eventually eliminated by the body. Consumption of larger amounts has been associated with gastrointestinal symptoms, including loose stools, abdominal cramping, diarrhea, and flatulence.[9] The occurrence and severity of symptoms can vary between individuals and can depend on the amount consumed. Long-term animal studies did not identify Olestra as toxic, carcinogenic, or mutagenic under the conditions studied.[10] However, gastrointestinal effects became an important consideration during the development, marketing, and regulation of foods containing Olestra.

Absorption of Fat-Soluble Vitamins

Another concern with Olestra is its effect on the absorption of fat-soluble vitamins. Because Olestra is not digested or absorbed by the body, it can interfere with the absorption of fat-soluble nutrients when they are consumed at the same time. Research has found that this can affect vitamins A, D, E, and K, as well as carotenoids such as beta-carotene.[11]

Nutrient Main role in the body Effect of Olestra
Vitamin A Supports normal vision, immune function, reproduction, growth, and development Olestra can reduce vitamin A absorption
Vitamin D Helps the body absorb calcium and supports bone health Olestra can reduce vitamin D absorption
Vitamin E Acts as an antioxidant and helps protect cells from damage Olestra can reduce vitamin E absorption
Vitamin K Important for blood clotting and bone health Olestra can reduce vitamin K absorption
Carotenoids Some carotenoids, such as beta-carotene, can be converted into vitamin A Olestra can reduce carotenoid absorption

Table 2. Main roles of fat-soluble nutrients and the effects of Olestra on their absorption.[12][11]

The amount of Olestra consumed can impact how nutrient absorption changes. In one human study, researchers tested different amounts of Olestra and found that higher amounts had a greater effect on some fat-soluble nutrients and carotenoids.[13] However, the effects were less clear in studies examining people consuming Olestra-containing foods as part of their usual diets. For example, one study compared 1,043 adults before Olestra snack foods were available with 933 adults nine months after they were introduced. The study did not find a clear overall decrease in fat-soluble vitamin levels related to Olestra consumption. However, people who consumed at least 2 g of Olestra per day had total carotenoid levels about 15% lower than their starting levels.[14] Since Olestra can reduce the absorption of fat-soluble vitamins, vitamins A, D, E, and K were added to Olestra-containing foods to help offset these effects.[11]

Lipid Levels and Cholesterol

Since Olestra is not digested or absorbed by the body, it can replace regular fat without providing the same amount of absorbed fat and calories. However, studies have shown that Olestra does not greatly reduce the absorption of other dietary fats. A study done on humans found that consuming 32 g of Olestra reduced triglyceride absorption by about 1.2%, which researchers considered a very small effect.[15]

Other studies have reported lower cholesterol levels in people who consumed Olestra-containing foods. In one study of 335 adults, people who consumed more Olestra also ate less total fat and saturated fat. The highest Olestra consumers had an average decrease in total cholesterol of about 21 mg/dL, compared with about 5 mg/dL among people who did not consume Olestra. However, this does not necessarily mean that Olestra alone caused the decrease in cholesterol. The study explained that several factors could contribute, including reduced absorption of dietary cholesterol, replacing saturated fat with Olestra-containing foods, and lower energy intake.[16] Overall, while Olestra-containing foods may be associated with lower cholesterol when they replace regular higher-fat foods, these changes may also be influenced by lower saturated fat intake, lower energy intake, and changes in body weight.

Weight Effects

In a study done using rats, Olestra was found to promote weight gain when it was part of a mixed-fat diet. Because Olestra has a similar mouthfeel to fat but provides no calories, researchers suggested that it may interfere with the rats' ability to use the sensory properties of food to predict the calorie content. Rats that were fed both regular high-calorie chips and lower-calorie chips made with Olestra experienced greater food intake, weight gain, and body fat when they were also fed a high-fat diet. However, these effects were not seen when the rats were fed a low-fat diet, suggesting that this response may depend on the diet they were on.[17] Different results have been found in humans, where a nine-month study compared a regular diet, a reduced-fat diet, and a diet where one-third of the fat was replaced with Olestra. The group eating the Olestra-containing diet lost more body weight and body fat than the other groups.[18] These studies suggest that the effects of Olestra on body weight may depend on the diet they were on and the conditions being studied.

Regulations

United States

In 1987, the Procter & Gamble Company submitted a petition to the FDA seeking approval for Olestra as a fat substitute in food products. In 1996, the FDA approved Olestra for use in savoury snacks. Because Olestra can reduce the absorption of fat-soluble vitamins, the FDA required vitamins A, D, E, and K to be added back to foods containing Olestra. Initially, products containing Olestra were also required to carry a label warning consumers that Olestra could cause gastrointestinal effects, such as abdominal cramping and loose stools, and could reduce the absorption of some vitamins and other nutrients.[3]

Original FDA-required warning label
This Product Contains Olestra. Olestra may cause abdominal cramping and loose stools. Olestra inhibits the absorption of some vitamins and other nutrients. Vitamins A, D, E, and K have been added.[2]
Fig. 3 Warning label[19]

In August 2003, this labelling requirement was removed following an appeal by Procter & Gamble. The FDA determined that Olestra met the applicable safety standards for food additives and that the original warning label was intended to inform consumers about potential gastrointestinal effects rather than indicate that Olestra-containing foods posed a health risk. As a result, the mandatory warning label was no longer required for foods containing Olestra.[20]

Canada

Health Canada has not approved Olestra as a food additive. Olestra is not included on Health Canada’s List of Permitted Emulsifying, Gelling, Stabilizing, or Thickening Agents, meaning that it is not authorized for use as a food additive in Canada.[21]

In 2000, Olestra was rejected for use in the Canadian food industry. The decision was related to concerns that adding vitamins back to Olestra-containing foods would not be sufficient to compensate for the reduced absorption of fat-soluble vitamins. Following this decision, Procter & Gamble did not make further appeals to Health Canada and instead focused on the U.S. market. Olestra therefore remains unapproved for use as a food additive in Canada.[22]

Europe

The EFSA has not authorized Olestra for use as a food additive within the European Union. Consequently, products containing Olestra are not permitted in EU member countries.[21]

WHO (World Health Organization)

The WHO, through the Joint FAO/WHO Expert Committee on Food Additives (JECFA), has evaluated sucrose oligoesters, which are chemically related to Olestra. However, JECFA has not specifically assessed Olestra, and thus, the WHO has not established guidelines or an acceptable daily intake for this additive.[21]

Regulatory Comparison

Region/Organization Regulatory Status Key Consideration
United States 🇺🇸 Approved for specific uses FDA approved Olestra for use in savoury snacks in 1996
Canada 🇨🇦 Not approved Concerns included effects on absorption of fat-soluble vitamins
European Union 🇪🇺 Not authorized Olestra is not an authorized food additive
WHO/JECFA 🌍 Not specifically evaluated JECFA has evaluated chemically related sucrose oligoesters but has not specifically evaluated Olestra

Table 3. Regulatory status of Olestra in the United States, Canada, European Union, and by WHO/JECFA.

The Rise of Olestra-Containing Foods

After FDA approval in 1996, Olestra was incorporated into several reduced-calorie snack products. One of the most recognizable examples was Frito-Lay’s WOW! line of snacks, which was introduced nationally in 1998 and included products under familiar brands such as Lay’s, Ruffles, Doritos, and Tostitos.[23] These products were designed to appeal to consumers who wanted lower-calorie versions of familiar snack foods while maintaining the taste and texture associated with traditional fried snacks.[23] The use of Olestra demonstrated one of its main technological advantages: it could replace conventional frying fat while maintaining many of the sensory properties expected from snack foods.

Fig.4 WOW! branded products[24]

WOW! products initially experienced strong consumer demand. In 1998, their first year of national sales, WOW! chips generated approximately $340-400 million in sales.[23] This early success demonstrated the potential of Olestra as a fat substitute and reflected strong consumer interest in lower-calorie versions of snack foods.

Consumer Concerns and the Decline of WOW! Products

Although WOW! products were initially successful, concerns about the gastrointestinal effects of Olestra began to negatively influence consumer perceptions.[25] Products containing Olestra originally carried an FDA-required warning informing consumers that Olestra could cause abdominal cramping and loose stools and could reduce the absorption of some vitamins and other nutrients.[2] Consumer complaints included symptoms such as gas, abdominal pain, diarrhea, and incontinence, which contributed to negative media attention surrounding WOW! products.[25]

These concerns were reflected in the decline in sales. WOW! chip sales decreased from $340-400 million in 1998 to around $200 million by 2000, indicating a substantial decline in consumer demand after their initial success.[23] Although the FDA had determined that Olestra was safe for its approved use, the negative perception surrounding its gastrointestinal effects made it difficult for WOW! products to maintain their popularity. Frito-Lay subsequently rebranded WOW! chips as “Light” in 2004, but the products continued to struggle with their negative reputation and were eventually discontinued in 2016.[23]

Olestra Today

As of 2025, Olestra is no longer commonly used in food products in the United States, resulting in negligible consumer exposure.[21] Olestra has instead been used in some industrial applications, including products such as deck stains and lubricants, under the name Sefose.[19]

Its history demonstrates that the success of a food substitute depends not only on its chemical and functional properties, but also on consumer acceptance and perception. Olestra was able to closely reproduce many of the sensory properties of conventional fat, but concerns surrounding its gastrointestinal effects ultimately contributed to its decline as a food substitute.

Potential Exam Questions

1 Summer 2026: Which group of nutrients may have reduced absorption when consumed with foods containing Olestra?

Vitamin B and C
Protein and amino acids
Vitamins A, D, E, and K
Calcium and Iron
All of the above

2 Summer 2026: Which of the following gastrointestinal effects may occur after consuming Olestra?

Abdominal pain
Diarrhea
Gas
All of the above

3 Summer 2023: Which fat substitute can tolerate high temperatures?

Olestra
Simplesse
Maltrin
Olestra and Maltrin
Olestra and Simplesse
All of the above

4 Summer 2023: Which country/countries have approved the use of Olestra?

USA
Canada
Both Canada and USA
None of the above

Correct Answers & Explanations

Question # Correct Answer Explanation why it should be on the final
1 (2026) Vitamins A, D, E, and K Tests an important health effect of Olestra and connects to how fat substitutes can affect nutrient absorption. It also helps people understand why fat-soluble vitamins need to be added back to Olestra-containing foods. Since Olestra is not significantly digested or absorbed, it can reduce the absorption of these vitamins when consumed with Olestra-containing foods. This question should be on the final because it highlights how the use of a fat substitute can affect the absorption of other vitamins.
2 (2026) All of the above Tests important gastrointestinal effects associated with Olestra, including abdominal pain, diarrhea, and gas. Olestra passes through the gastrointestinal tract without being significantly digested or absorbed, which can contribute to gastrointestinal symptoms when larger amounts are consumed. This also connects to consumer acceptance, since concerns about these effects contributed to the decline of WOW! products. This question should be on the final because it links how the physiological effects of a food ingredient can affect consumers.
3 (2023) Olestra Tests the differences in heat stability among fat substitutes. Olestra can tolerate high temperatures, making it suitable for cooking processes such as frying, unlike protein-based Simplesse® and carbohydrate-based Maltrin®. Olestra's heat stability helps explain why it was suitable for use in fried snack foods such as chips. This question should be on the final because it highlights one of the key differences between the fat substitutes.
4 (2023) USA Tests the regulation of Olestra and provides a comparison between the United States and Canada. This is important for understanding how different regulatory agencies evaluate and approve food additives and substitutes. This question should be on the final because it assesses understanding of food regulation and how regulatory decisions can differ between countries.

Table 4. Correct Answers and Explanations

References

  1. ↑ The Wall Street Journal. July 9, 2016. https://www.wsj.com/articles/procter-gamble-agrees-to-sell-beauty-businesses-1436444762 P&G Faces Up to Mistakes in Beauty Business. Accessed August 11, 2026.
  2. ↑ 2.0 2.1 2.2 2.3 "A BRIEF HISTORY OF OLESTRA". Nov 1996. Archived from the original on 5 Dec 2022. Retrieved 4 Aug 2023.
  3. ↑ 3.0 3.1 Prince, Diane; Welschenbach, Marilyn (May 1998). "Olestra: A New Food Additive". Journal of the American Dietetic Association. 98: 565–595 – via Elsevier Science Direct.
  4. ↑ 4.0 4.1 4.2 Lawson, Kenneth; Middleton, Suzette; Hassall, Christopher (Aug 1997). "Olestra, a Nonabsorbed, Noncaloric Replacement for Dietary Fat: A Review". Drug Metabolism Reviews. 29: 651–703. doi:10.3109/03602539709037594 – via Taylor & Francis Online.
  5. ↑ 5.0 5.1 5.2 Jandacek, R.J., Kester, J.J., Papa, A.J. et al. August 1999.https://link.springer.com/article/10.1007/s11745-999-0423-3 Olestra Formulation and the Gastrointestinal Tract. Accessed August 10, 2026.
  6. ↑ 6.0 6.1 Chan, Judy. 2026. 3.1.1 Types of Fat Substitutes. Canvas. University of British Columbia. Accessed August 10, 2026.
  7. ↑ Miller et al. October 2000.https://doi.org/10.1016/S0031-9384(00)00319-X Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety. Accessed August 10, 2026.
  8. ↑ 8.0 8.1 8.2 Thomas. P. O’Connor, Nara M. O’Brien. 2016 https://doi.org/10.1016/B978-0-08-100596-5.00648-X. Fat Replacers. Accessed August 10, 2026.
  9. ↑ Center for Science in the Public Interest (February 3, 2022). [“Olestra (Olean).”] Center for Science in the Public Interest. Accessed August 9, 2026.
  10. ↑ Hunt, R.H., Zorich, N.L., and Thomson, A.B.R. (1998). [“Overview of olestra: a new fat substitute.”] Canadian Journal of Gastroenterology, 12(3):193–197. Accessed August 9, 2026.
  11. ↑ 11.0 11.1 11.2 Peters, J.C., Lawson, K.D., Middleton, S.J., and Triebwasser, K.C. (1997). [“Assessment of the Nutritional Effects of Olestra, a Nonabsorbed Fat Replacement: Summary.”] The Journal of Nutrition, 127(8):1719S–1728S. Accessed August 10, 2026.
  12. ↑ National Institutes of Health, Office of Dietary Supplements. [“Vitamin A and Carotenoids.”]; [“Vitamin D.”]; [“Vitamin E.”]; [“Vitamin K.”] Accessed August 10, 2026.
  13. ↑ Schlagheck, T.G., Riccardi, K.A., Zorich, N.L., Torri, S.A., Dugan, L.D., and Peters, J.C. (1997). [“Olestra Dose Response on Fat-Soluble and Water-Soluble Nutrients in Humans.”] The Journal of Nutrition, 127(8):1646S–1665S. Accessed August 10, 2026.
  14. ↑ Thornquist, M.D., Kristal, A.R., Patterson, R.E., Neuhouser, M.L., Rock, C.L., Neumark-Sztainer, D., and Cheskin, L.J. (2000). [“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.”] The Journal of Nutrition, 130(7):1711–1718. Accessed August 10, 2026.
  15. ↑ Daher, G.C., Cooper, D.A., Zorich, N.L., King, D., Riccardi, K.A., and Peters, J.C. (1997). [“Olestra Ingestion and Dietary Fat Absorption in Humans.”] The Journal of Nutrition, 127(8):1694S–1698S. Accessed August 9, 2026.
  16. ↑ Patterson, R.E., Kristal, A.R., Peters, J.C., et al. (2000). [“Changes in Diet, Weight, and Serum Lipid Levels Associated With Olestra Consumption.”] Archives of Internal Medicine, 160(17):2600–2604. Accessed August 9, 2026.
  17. ↑ Swithers, Susan; Ogden, Sean; Davidson, Terry (Aug 1 2012). "Fat substitutes promote weight gain in rats consuming high-fat diets". Behavioural Neuroscience. 125: 512–518 – via PubMed Central. Accessed August 9, 2026. Check date values in: |date= (help)
  18. ↑ Bray, G.A., Lovejoy, J.C., Most-Windhauser, M., et al. (2002). [“A 9-mo randomized clinical trial comparing fat-substituted and fat-reduced diets in healthy obese men: the Ole Study.”] The American Journal of Clinical Nutrition, 76:928–934. Accessed August 9, 2026.
  19. ↑ 19.0 19.1 History Oasis. December 15, 2025. https://www.historyoasis.com/post/olestra. Accessed August 12, 2026.
  20. ↑ Food Additives Permitted for Direct Addition to Food for Human Consumption; Olestra, 68 Fed. Reg. 46399 (Aug. 5 2003).
  21. ↑ 21.0 21.1 21.2 21.3 Kids Advisory. April 16, 2025. https://kidsadvisory.com/ingredients/olestra-profile/ Olestra. Accessed August 10, 2026.
  22. ↑ "Canadian Food Regulators Give Olestra A Thumbs Down". The Free Library. 2 July 2000. Retrieved August 9 2023. Check date values in: |access-date= (help)
  23. ↑ 23.0 23.1 23.2 23.3 23.4 Taste Fluent Consulting https://tastefluent.com/educational-resources/product-autopsy-wow-chips-frito-lay-19982016 Product Autopsy: WOW! Chips (Frito-Lay, 1998–2016). Accessed August 12, 2026.
  24. ↑ The Retro Network https://theretronetwork.com/lays-wow-chips-the-story-behind-a-90s-food-phenomenon/ Lay’s WOW Chips: The Story Behind a 90s Food Phenomenon. Accessed August 12, 2026.
  25. ↑ 25.0 25.1 Nestle M. 1998. https://pmc.ncbi.nlm.nih.gov/articles/PMC1308434/. The Selling of Olestra. Accessed August 11, 2026.
Retrieved from "https://wiki.ubc.ca/index.php?title=Course:FNH200/Projects/2023/Olestra_Regulation&oldid=903231"