Even though the sound of it may be unfamiliar, oligofructose may play an important role in promoting health. Oligofructose and inulin are food components that fall into a category called oligosaccharides. Current scientific information suggests an increased consumption of oligosaccharides may be instrumental in modifying the risk of osteoporosis, heart disease, cancer and intestinal disorders.
Inulin and oligofructose are carbohydrates that are found naturally in many plants. These food components are derived from chicory root or manufactured from carbohydrates, and can be used to formulate innovative, healthful food products.
Oligosaccharides are used in many countries to add fiber to foods. But confirmation of their classification in the United States is still pending. Evidence is showing that their nutritional value goes beyond that of other "classical" fibers. Inulin and oligofructose may contribute to better health by increasing calcium and magnesium absorption and improving fat metabolism and function of the gastrointestinal tract. They can also act as sugar or fat replacers to make more palatable, lower-fat foods.
When oligosaccharides are consumed, they travel through the gastrointestinal tract and enter the large intestine intact. Since they are not broken down, they do not increase glucose (blood sugar) levels in the blood stream, making them ideal for diabetics.
Increased consumption of these components can also impact cancer risk by inhibiting tumor growth. Oligosaccharides alter microflora (beneficial bacteria that aid in digestion) in the gut to decrease carcinogens that activate tumor production.
In May 1998, the National Institutes of Health (NIH) hosted Nutritional and Health Benefits of Inulin and Oligofructose in Bethesda, Maryland. The conference, co-sponsored by several leading nutrition, academic and food organizations, reviewed the current scientific literature surrounding these food components.
John Milner, Ph.D., The Pennsylvania State University, and Marcel Roberfroid, Ph.D., Catholic University of Louvain, Belgium co-chaired the NIH conference. They gave an overview of functional foods (foods that may provide health benefits beyond basic nutrition) as well as Concepts in Functional Foods: The Case of Inulin and Oligofructose, a report on oligosaccharides.
Based on strong scientific research in humans, it is evident that oligosaccharides are interesting new health-promoting components. However, there needs to be additional research where results are inconclusive.
New Guidelines In the Fight Against Obesity
"Overweight and obesity pose a major public health challenge," remarked Claude Lenfant, M.D., director of the National Heart, Lung, and Blood Institute (NHLBI) at the unveiling of the first federal obesity clinical guidelines. Clinical Guidelines on the Identification, Evaluation, and Treatment of Overweight and Obesity in Adults was released in June 1998 by NHLBI in cooperation with the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). The guidelines are intended for use by physicians and health care professionals to assist them in helping overweight and obese patients lose weight.
According to NHLBI and NIDDK, the guidelines are based on the most extensive review of the scientific evidence on overweight and obesity conducted to date. The guidelines emphasize that the most successful strategies for weight loss include calorie reduction and increased physical activity. Behavior therapy designed to improve eating and physical activity habits is also recommended.
Obesity is a health problem that affects millions of Americans. Maintaining a healthy weight reduces the risk of multiple health conditions, including hypertension, lipid disorders, type II diabetes, coronary heart disease, stroke, osteoarthritis and certain cancers.
The Guidelines document is available on the NHLBI website at http://www.nhlbi.nih.gov.
Good News for Asthmatics
Monosodium glutamate (MSG) has long been held as a cause of inducing bronchoconstriction in asthmatics. But a study published in the June 1998 Journal of Allergy and Clinical Immunology reports that MSG failed to induce asthma in those who believe themselves to be sensitive to MSG.
In the study, Australian researchers conducted a double-blind placebo-controlled challenge to determine if MSG caused asthma attacks. Twelve subjects were randomly challenged with MSG on three separate days with one milligram or five milligrams of MSG, or with a placebo. MSG-induced asthma was not demonstrated in this study.
These findings reaffirm MSG’s safety and support the 1995 report on MSG for the U.S. Food and Drug Administration by the Life Sciences Research Office, Federation of American Societies for Experimental Biology (FASEB) titled, "Analysis of Adverse Reactions to Monosodium Glutamate (MSG)." FASEB’s thorough review of the scientific literature confirmed the safety of MSG for the general public as currently used in food to enhance flavor.
