Fat Replacer Acts as Antioxidant

Studies by the USDA's Agricultural Research Service (ARS) reveal that Oatrim—the soluble oat fiber-based fat replacer that ARS patented in 1991—also may act as a powerful antioxidant.

In studies conducted at the ARS' Human Nutrition Research Center in Beltsville, MD, researchers fed participants one-half cup of Oatrim per day mixed with food. Subsequent tests revealed that this reduced an indicator of fat oxidation by 80%. According to the researchers, these results show that the ingredient acted as a strong antioxidant and could help protect fatty acids integral to cell membranes and many other components in the body. Consuming Oatrim also increased an indicator that more short chain fatty acids are being produced in the colon. These fatty acids are thought to protect colon cells against cancer and to reduce risk of heart disease.

ARS researchers Judith Hallfrisch and Kay Behall attribute Oatrim's antioxidant function to something other than its beta glucans—soluble fibers known to lower cholesterol. That's because fat oxidation dropped about equally whether the volunteers consumed Oatrim with 1% or 10% beta glucans. The ARS scientists said other researchers are already studying the antioxidant properties of oats and barley.

The volunteers exhaled more hydrogen after consuming Oatrim boiled, baked or uncooked. This indicates that some of the oat extract is fermented by bacteria in the colon, producing short-chain fatty acids. These fatty acids also appear to play a role in reducing blood lipids and may explain Oatrim's cholesterol-lowering effect.

The fat substitute is used in some baked goods and cheeses and is identified on the label as Oatrim or hydrolyzed oat flour. In East Coast markets, it is an additive for skim milk under the brand name Oatri-Slim. The ARS also recently introduced another fat replacer, Nu-Trim, which is based on both oats and barley. (See related article)