Good news for fast-food fans
Chemists identify a form of soluble cellulose that, if added to high-fat food items, appears to slow down fat absorption to a healthier rate and reduce the likelihood of developing insulin resistance.
18/03/05 A new finding could soon benefit people who regularly eat fast-foods that are high in fat. Chemists with the U.S. Department of Agriculture report they have identified a form of soluble cellulose that, if added to high-fat food items, appears to slow down fat absorption to a healthier rate and reduce the likelihood of developing insulin resistance, a precursor to type 2 diabetes.
The preliminary animal study was described at the 229th national meeting of the American Chemical Society, the world’s largest scientific society.
Called HPMC (hydroxypropylmethylcellulose), the cellulose-derivative has been used for half-a-century as an additive in many foods and drugs, mostly to provide texture, but the researchers believe this is the first study to demonstrate its potential as a functional food ingredient. HPMC, which is tasteless and odorless, could one day be added to hamburgers, pizza, hot dogs and other high-fat foods as a novel line of defense against diabetes, which is on the rise in this country, the researchers say.
The American Chemical Society is a nonprofit organization, chartered by the U.S. Congress, with a multidisciplinary membership of more than 159,000 chemists and chemical engineers. It publishes numerous scientific journals and databases, convenes major research conferences and provides educational, science policy and career programs in chemistry. Its main offices are in Washington, D.C., and Columbus, Ohio.
