olestra(redirected from Olean)
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Related to Olean: olestra
A calorie-free fat substitute synthesized from sucrose and vegetable oil for use in snacks such as potato chips, and capable of passing through the body without being digested.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
OlestraA proprietary, FDA-approved synthetic (no-calorie) fat used in savory snack foods—e.g., tortilla chips, potato chips and crackers. Olestra has an appearance, taste and texture virtually identical to fat, but unlike most dietary fats (which are composed of three fatty acids linked to a glycerol), it is composed of sixt to eight fatty acids linked to glucose and is too large for digestion by the body’s enzymes. Olestra may reduce passive over-consumption as it flows undigested through the GI tract. A one-ounce bag of potato chips fried in olestra has 70 calories; a bag fried in regular fat has 150 calories.
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.
olestraSucrose polyester, Olean® A proprietary synthetic–no-calorie fat, approved by the FDA–for use in savory snack foods–eg, tortilla chips, potato chips, and crackers; Side effects GI discomfort including cramps, diarrhea; it binds to vitamins A, D, E, and K, and carotenoids. See Obesity.
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.
A fat substitute that is stable for frying, but that also prevents fatty acids and fat-soluble vitamins from being absorbed. Some adverse effects have been reported.
Medical Dictionary for the Health Professions and Nursing © Farlex 2012
olestraA non-digestible fat substitute that was given approval by the US Food and Drug Administation (FDA) in 1996 but which does not appear to be the final solution to the obesity problem. About 20 per cent of those eating it are said to have abdominal symptoms such as cramping or diarrhoea. There is also concern that Olestra might inhibit the absorption of fat-soluble antioxidant carotenoids.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 2005