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α-Cyclodextrinas a food ingredient to reduce fat absorption

corresponding

DANIEL D. GALLAHER1*, DAVID W. PLANK2
*Corresponding author
1. Department of Food Science and Nutrition, 1334 Eckles Avenue,
University of Minnesota, St. Paul, MN 55108 USA
2. General Mills Inc., 9000 Plymouth Avenue North, Minneapolis, MN 55427 USA

Abstract

.New approaches are needed to reduce the prevalence of obesity. One approach for limiting weight gain or facilitating weight loss may be to use food ingredients that reduce the absorption of dietary fat.  One such ingredient may be alpha-cyclodextrin (α-CD), which has been shown to bind fat in vitro. Although animal studies have been inconsistent in demonstrating a reduction in body weight with α-CD feeding, a clinical trial found that α-CD halted weight gain in obese diabetics. Further, animal studies support a reduction in fat absorption with α-cd feeding. Thus, α-CD shows promise as a food ingredient to reduce fat absorption and warrants further study in this regard.


INTRODUCTION 

The incidence of obesity has reached historically unprecedented levels. Within the United States, approximately 75% of adults are either overweight or obese (1). Although the proportion of overweight or obese individuals is less in Western Europe, it is still very high at approximately 61% in men and 48% in women (2). Considerable evidence demonstrates that being overweight or obese increases the risk for a number of chronic diseases, including type 2 diabetes, cardiovascular disease, hypertension, and certain cancers (3). The medical costs associated with treatment of obesity-related diseases is enormous, with projected increases of $48-66 billion per year in the USA and £ 1.9-2 billion per year in the UK (4). Thus, the high incidence of obesity represents a major public health issue.

Pharmacological approaches to reducing obesity have been only modestly successful and can present serious side effects. Thus, different approaches to reducing obesity remain urgently needed. One such approach would be to develop food ingredients that would aid in limiting weight gain or achieving wei ...




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