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Nutritional characteristics of DAG oil
Author(s) -
Flickinger Brent D.,
Matsuo Noboru
Publication year - 2003
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-003-1042-8
Subject(s) - food science , postprandial , fat substitute , calorie , clinical chemistry , olive oil , chemistry , medicine , microbiology and biotechnology , biology , biochemistry , endocrinology , insulin
Excess calorie intake in industrialized countries has prompted development of fat substitutes and other lower‐calorie dietary items to enhance health. DAG cooking oils, with a 1,3 configuration, taste and have the texture of commonly used TAG cooking oils. Because they are not hydrolyzed to 2‐MAG in the gut, the absorption and metabolism of DAG oil differs from that of TAG. Among the physiological differences are lower postprandial lipemia and an increased proportion of FA being oxidized instead of stored. Preliminary studies suggest that these differences in energy partitioning between DAG and TAG may be usefully exploited to reduce the amount of fat stored from cooking oil and oil components of food items. Over 70 million bottles of DAG oil have been sold in Japan since its introduction in February 1999, and the product is being test‐marketed in the United States. It is hoped that wider use of DAG oil may provide one additional means of preventing obesity.