Oligofructose health benefit, weight loss by Ray Sahelian, M.D.

Oligofructose is a subgroup of inulin. Inulin and oligofructose are naturally occurring dietary components that are becoming increasingly important as Americans’ desire to boost dietary fiber intake. Inulin also is recognized as a prebiotic ingredient that supports the natural, healthful bacteria in the lower GI tract.

Loss of weight with supplementation
Weight loss during oligofructose supplementation is associated with decreased ghrelin and increased peptide YY in overweight and obese adults1,2,3
Am J Clin Nutr 89: 1751-1759, 2009. Jill A Parnell and Raylene A Reimer. From the Faculty of Medicine, and the Faculty of Kinesiology and Department of Biochemistry and Molecular Biology, University of Calgary, Calgary, Canada. Supported by grants from the Canadian Institutes of Health Research and the University of Calgary and by a scholarship from the Cosmopolitan Club of Calgary. The oligofructose (Raftilose P95) was kindly provided by Quadra Chemicals Ltd (Burlington, ON, Canada). Address correspondence to Raylene A Reimer, Faculties of Kinesiology and Medicine, University of Calgary, 2500 University Drive NW, Calgary, AB, Canada, T2N 1N4.
Rodent studies show that oligofructose promotes weight loss, stimulates satiety hormone secretion, reduces energy intake, and improves lipid profiles. Our objective was to examine the effects of oligofructose supplementation on body weight and satiety hormone concentrations in overweight and obese adults. This study was a randomized, double-blind, placebo-controlled trial. Forty-eight otherwise healthy adults with a body mass index (in kg/m2) > 25 were randomly assigned to receive 21 g oligofructose per day or a placebo (maltodextrin) for 12 wk. There was a reduction in body weight with oligofructose supplementation. Independent of other lifestyle changes, oligofructose supplementation has the potential to promote weight loss and improve glucose regulation in overweight adults. Suppressed ghrelin and enhanced PYY may contribute in part to the reduction in energy intake.

Cargill has announced that it has expanded the GRAS (Generally Recognized As Safe) status of its Oliggo-Fibe0® brand of inulin and oligofructose products through an independent evaluation by a qualified scientific expert. The expansion gives food and beverage manufacturers the freedom to add inulin and oligofructose ingredients to an even broader variety of consumer-friendly food brands. The expanded GRAS status permits the Oliggo-Fiber inulin and oligofructose line of products for general use in foods at levels consistent with current good manufacturing practice. Oliggo-Fiber inulin was previously deemed GRAS by an expert panel of independent and qualified scientific professionals for use in a list of specified foods, but the “general food use” approval opens doors for other food formulation opportunities. Oliggo-Fiber inulin, known as the “invisible fiber,” can be incorporated into almost any food or beverage without affecting taste or texture. Cargill is an international provider of food, agricultural and risk management products and services. With 149,000 employees in 63 countries.