Oligofructose Side Effects

Oligofructose is said to be a subgroup of inulin. Oligofructose and inulin are featured with less calorie value because of the fact that these substances are not absorbed in our upper gastrointestinal tract. Oligofructose is characterized with good solubility and sweet taste. It is a natural substance available in varied concentration in several dietary foods. The natural sources of oligofructose are onion, garlic, chicory, and wheat.

Oligofructose is in the use by mankind for many years without or negligible adverse effects. The substance has led to very little or no formal toxicity while being studied in the laboratories. Nowadays, oligofructose are being used to add fiber to several food products. It does not increase the viscosity of the food where it has been added and also does not have any off flavors.

Several publications document the careful studies conducted with Oligofructose in normal and healthy volunteers and also with disease conditions. These volunteers with varied ages have established added assurance that Oligofructose is safe to be used for long time in any age group of people. For instances, the use of inulin is quite old to determine the glomerular filtration rate. It is being used since 1931 as intravenous injection for this purpose. It has turned to be a common process to determine glomerular filtration rate without any known side effects.

Moreover, the use of the food containing oligofructose and inulin has shown no evidence of any adverse effect. As per a report of a committee of techncal experts it is said that there is no rationale to feel that oligofructose or the metabolites of oligofructose will have noxious potential from the prolonged use in foods. The current findings establish the positive nutritional effects of such chemically identified, purified, derivatives of inulin in our gastrointestinal tract.

Nowadays oligofructose and inulin are being used to add fiber to several food products. The researchers and scientists have studied this kind of fibers in a sequence of standard toxicological test methods. The studies have revealed that inulin-type fructans, when administered at higher level in the diet, do not lead to morbidity, mortality, impaired developmental or reproductive function, target organ toxicity, and carcinogenicity. Various in vitro tests have revealed the nonexistence of genotoxic or mutagenic potential.

The only reason to limit the use of these fibers in human diet pertains to the gastrointestinal intolerance. However, in several studies it has been confirmed that up to 20 g/ day dose of oligofructose or inulin is well tolerated. The consumers can take the help of the labels of the commercially marketed oligofructose to determine the daily intake of it without crossing the daily limit and individual tolerance. It is confirmed by several reports that the use of oligofructose is quite safe and beneficial for human being to bridge the gap between the requirement and daily intake of the nutrients.