Word: olestra
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...Although olestra passes through the intestines undigested, its effect in the mouth is like that of any oil. Oils have a strong chemical affinity for the aromatic compounds that give food its taste and smell; they extract these substances, spread them around the taste buds and waft them up to odor receptors in the nose. Oils derived from plants sometimes have aromatic compounds in them to start with, which is why olive oil, for example, has a distinctive flavor. Others, such as canola oil--and now olestra--have no taste of their...
Even those who favored approval acknowledge that olestra could result in some nasty surprises. The University of Illinois' Chassy, for example, is still concerned about the fat's effect on carotenoids. As long as olestra is limited to snack foods, he thinks it probably won't cause major problems. But he's not absolutely certain. "Three or four years from now," he says, "we might want to review olestra again...
Many experts believe that if Kessler decides to give the go-ahead to olestra, he may stipulate just such a re-evaluation. That's what happened in 1993, when the FDA approved BST, Monsanto's genetically engineered hormone that boosts milk production in cows. It required the company to report back in two years on the chemical's effects. As Kessler puts it, "There is this notion that up until the day we approve a product, the food or drug or device is unsafe. And all of a sudden, the day we approve a product, it's safe forever more...
Part of the anti-olestra faction's upset stems from the nature of the FDA's mandate. As Kessler reminded the panelists several times during the proceedings, their only task was to decide whether they were reasonably certain that olestra was harmless. Says the commissioner: "It was very important to me to make sure that everyone on that advisory committee understand that framework. The questions were not, 'Does this product make sense? Does this product contribute to the nutritional health of the nation?' That is not the standard...
...money to do its own studies and thus has to rely almost entirely on research done by the petitioners. cspi's Jacobson too is concerned that responsibility for demonstrating a food's safety is shifting to the wrong hands. He notes, "Judging from the FDA's handling of olestra, it appears that to prevent approval, there would have to be absolute proof that a food additive is harmful. It shifts the burden of proof from the company to the public." He also points out that several panel members have worked as consultants to the food industry. (The FDA counters that...