Compound Found to Prevent Fat Absorption

(Ivanhoe Newswire) — Chemists with the U.S. Department of Agriculture report they have identified a way to slow down fat absorption and therefore reduce the likelihood of developing type 2 diabetes. The animal study was presented at the 229th national meeting of the American Chemical Society. HPMC is a cellulose derivative that has been used for 50 years as an additive in food products like fillings, sauces and glazes to modify their texture. Researchers now show the compound appears to slow down the absorption of fats, preventing high levels from overwhelming the digestive system. Although HPMC isn’t likely to prevent obesity, it may reduce the chances that obese people will develop diabetes and its deadly complications like heart disease. It could one day be added to hamburgers, pizza and hot dogs. Researchers fed one group of hamsters a high-fat diet, with about 38 percent of their calories derived from fat. This is similar to the fat content of a typical American fast-food diet. Another group of hamsters was fed a low-fat diet, with 11 percent fat-derived calories. The third group was fed a high-fat diet, but with HPMC substituted for the insoluble fiber normally found in high-fat diets. The animals on the high-fat diet developed insulin resistance, whereas the high-fat diet with HPMC prevented insulin resistance in the four-week study period. HPMC is odorless and tasteless and has been proven safe in the foods it is used in today. Researchers say HPMC will likely be added in higher proportions if used in food as a diabetes fighter. However, they say higher amounts should not cause any adverse effects. If the findings prove true in human studies, say the researchers, it could benefit young people because of their frequent fast-food meals. “Obviously, the less fat you eat, the better off you are. But if you’re going to eat high-fat foods, then adding HPMC to it might help limit the damage,” says Wallace H. Yokoyama, Ph.D. Yokoyama says human studies are expected, and he estimates the compound could become a functional food additive within one to two years.