Dale A. Cooper

Macular pigment optical density in a midwestern sample

OBJECTIVEnTo assess the distribution of the macular pigments (MPs) lutein (L) and zeaxanthin (Z) in a healthy sample more representative of the general population than past studies and to determine which dietary factors and personal characteristics might explain the large interindividual differences in the density of these MPs.nnnDESIGNnPrevalence study in a self-selected population.nnnPARTICIPANTSnTwo hundred eighty healthy adult volunteers, consisting of 138 men and 142 women, between the ages of 18 and 50 years, recruited from the general population.nnnMETHODSnMP optical density was measured psychophysically at 460 nm by use of a 1 degrees test field. Serum was analyzed for carotenoid and vitamin E content with reversed-phase high-performance liquid chromatography. Usual intakes of nutrients over the past year were determined by means of a food frequency questionnaire.nnnMAIN OUTCOME MEASURESnMP optical density.nnnRESULTSnMean MP optical density measured 0.211 +/- 0.13, which is approximately 40% lower than the average reported in smaller, less representative studies. MP density was 44% lower in the bottom versus the top quintile of serum L and Z concentrations. Similarly, MP density was 33% lower in the bottom compared with the top quintile of L and Z intake. MP density was 19% lower in blue-grey-eyed subjects than in subjects with brown-black irises. When all variables were considered together in a general linear model of determinants of MP, statistically significant (P < 0.05) relationships were found between MP density and serum L and Z, dietary L and Z intake, fiber intake, and iris color.nnnCONCLUSIONSnThese data suggest that MP values in this healthy adult population are lower than in smaller select samples. Moreover, these data indicate that MP is related to serum L and Z, dietary L and Z intake, fiber intake, and iris color.

Evaluation of the Potential for Olestra To Affect the Availability of Dietary Phytochemicals

It has been hypothesized that phytochemicals found in fruits and vegetables are responsible for the inverse association observed between diets high in fruits and vegetables and risk of certain chronic diseases and cancer. This paper assesses the potential for olestra to affect the absorption of dietary phytochemicals and estimates the effect of olestra on the availability of carotenoids when olestra-containing snacks and foods containing carotenoids are eaten in free-living diets. Experimental data compiled on the effects of olestra on the availability of 29 compounds, mainly nutrients and oral medications, showed that olestra affects the availability of only molecules having octanol-water partition coefficients greater than approximately 7.5. Partition coefficients compiled for 382 dietary phytochemicals showed that only two classes of phytochemicals, phytosterols and carotenoids, contain molecules with octanol-water partition coefficients in the range in which olestra could potentially affect bioavailability. The potential effect on the bioavailability of phytosterols would be <10% and would not be expected to be of concern inasmuch as the hypothesized benefit of consuming pharmacological amounts of phytosterols is to reduce cholesterol availability, a function also of olestra. A 5.9% reduction in the average effective beta-carotene intake was calculated for individuals eating olestra-containing snack foods in free-living diets. The calculation was made by assuming that carotenoid bioavailability would be reduced to the extent measured in human clinical studies each time olestra-containing snacks and carotenoid-containing foods are eaten together and that all snacks eaten are made with olestra. Among individuals with low carotenoid intakes (the lowest 10%) the calculated reduction was 6.0%; for heavy snack eaters (the top 10%) it was 9.5%. These effects on carotenoid bioavailability are similar to those that can occur with other dietary factors.

Olestra Ingestion and Dietary Fat Absorption in Humans

The effect of olestra, a zero-calorie fat replacement, on the absorption of dietary fat was determined with a dual-isotope technique in 67 healthy male subjects. After a 30-d adaptation period in which they consumed potato chips which delivered either 10 g/d olestra or 10 g/d triglyceride under free-living conditions, the subjects were housed in a metabolic ward and given 0, 8, 20 or 32 g olestra in potato chips. The chips were eaten as part of a breakfast containing about 38 g of fat, about 0.16 mg of 14C-triolein, and a nonabsorbable marker, 51CrCl3. Feces were collected for 7 d, and aliquots of the two daily collections containing the highest levels of 51Cr were oxidized. The CO2 was collected, and 14C content was determined by liquid scintillation spectrometry. The fractional absorption of 14C-triolein was calculated from the average ratios of 14C/51Cr dosed and measured in the feces. Olestra had a slight but significant dose-response effect on triglyceride absorption: the highest olestra dose (32 g) reduced absorption by 1.2%. This effect is not nutritionally significant with respect to either availability of essential fatty acids or energy intake.

Physical or temporal separation of olestra and vitamins A, E and D intake decreases the effect of olestra on the status of the vitamins in the pig.

A study was conducted in the domestic pig to determine 1 ) whether feeding olestra mixed in the diet exaggerated olestra effects on fat-soluble vitamin status compared with the effects of feeding it in a typical snack food, and 2) whether separating olestra consumption temporally from vitamin consumption affected the influence of olestra on vitamin status. Groups of 10 pigs each, five castrated males and five females, were fed 2.2% (wt/wt) olestra for 4 wk in purified diet that provided 1 time the National Research Councils requirements for swine of all micronutrients. The olestra was either mixed in the purified diet or fed in potato chips. The potato chips were given to the pigs at all three feedings, at the noon feeding only, or between the noon and the evening feedings. A control group was fed the purified diet with no olestra. The effects of olestra on indices of vitamin A, D and E status were from 1.7 to 4.5 times greater when olestra was fed three times daily mixed in the diet than when it was fed three times daily in potato chips. Because the effect of olestra on the status of the fat-soluble vitamins was diminished substantially by feeding the olestra in potato chips, it was not possible to conclude definitively how the temporal separation of olestra and vitamin consumption affected the olestra effect on vitamin status.

Influence of observational study design on the interpretation of cancer risk reduction by carotenoids

Recently published literature has been reviewed to determine whether lycopene, beta-carotene, alpha-carotene, and beta-cryptoxanthin are associated with reductions in cancer risk and whether study findings differ by study design. A total of 57 publications meeting pre-defined inclusion and exclusion criteria were identified, with the majority (55) being observational studies. None of the intervention studies supported a significant reduction in cancer risk with carotenoid (beta-carotene) supplementation. The majority of observational studies did not support significant reductions in cancer risk with increased carotenoid dietary intakes/circulating levels. A larger percentage of case-control studies supported significant associations between increased dietary intakes/circulating levels of carotenoids relative to prospective (cohort and nested case-control) studies. Compared to prospective studies, case-control studies cannot be used to establish temporality and may be more susceptible to selection and recall biases. Thus, diet-disease relationships suggested by case-control studies should ideally be confirmed by additional evidence from prospective studies.

A role for olestra in body weight management.

Olestra is a fat substitute made from fatty acids esterified to sucrose and can be used in the preparation of virtually any food made with fat. Foods made with olestra retain the mouthfeel, palatability and satiating effects of their full‐fat counterparts without providing any digestible energy. Because olestra provides no energy, it has the potential to be a useful tool in weight loss and weight maintenance. Short‐term studies of olestra replacement in foods demonstrate that fat replacement leads to a net reduction in fat intake. When excess total energy is available, fat replacement also reduces total energy intake in lean and obese men and women. In longer‐term studies in which olestra is incorporated into the daily diet, there is an incomplete compensation for the fat energy replaced by olestra. When overweight men consumed olestra as part of a varied diet over nine months, weight loss continued for the duration of the study, whereas individuals receiving a typical low‐fat diet regained most of the initial weight lost. Other studies are underway to examine the usefulness of olestra in long‐term weight maintenance following weight loss. Post‐marketing surveillance of olestra foods in the United States indicates that substitution of olestra for only 1–2 g of fat d−1 may be sufficient to prevent the average weight gain reported in adults of 0.5–1.0 kg year−1.