Inulin and Oligofructose: Safe Intakes and Legal Status

Abstract

Inulin and oligofructose are a significant part of the daily diet of most of the world's population. Daily intakes for the U.S. and Europe have been estimated at up to 10 g, specifically 1-4 g for the 97th percentile in the U.S. Because both inulin and oligofructose are macroingredients, it is difficult to apply classical toxicology tests. Although some high dose animal tests have been performed, none have revealed any toxic effects. The safety of inulin and oligofructose for use in foods was evaluated by many legal authorities worldwide. As a result, both inulin and oligofructose are accepted in most countries as food ingredients that can be used without restrictions in food formulations. In the U.S., a panel of experts performed a generally accepted as safe (GRAS) Self-Affirmation Evaluation in 1992 and concluded similarly. At high doses, increased flatulence and osmotic pressure can cause intestinal discomfort. These doses vary widely from person to person and also depend on the type of food in which inulin or oligofructose is incorporated. With regard to labeling, both inulin and oligofructose are gradually being accepted as "dietary fibers" in most countries around the world. The mention of their "bifidogenic effect" on food labels has also been legally accepted in several countries.

Optimization of Lactobacillus casei and Inulin Levels in the Preparation of Synbiotic Whey Beverage Using Response Surface Methodology

“…Fat is a major constituent that contributes to mouthfeel of dairy products. Coussement (1999) reported that when inulin used as a fat replacer, 0.25g of inulin was capable of replacing 1g of fat in foods. This fat replacing capacity of inulin could be a reason for enhanced mouth feel.…”

Macronutrients and type 1 diabetes (revision number 6)

“…The actual intake and extent of use of these novel foods is, as yet, unknown. The doses required for these effects may cause adverse gastrointestinal symptoms such as bloating, borborygmi and flatulence in the majority of the population (Coussement, 1999;Bishop et al, 2009;Bonnema et al, 2010). The effects on faecal parameters demonstrate the colonic fermentation of these carbohydrates, but whether they have an effect on health outcomes is unclear; equally the biological relevance of the effect of non-digestible oligosaccharide and inulin supplementation on calcium fractional absorption in children is unclear.…”

Supplementation of Fructooligosaccharide Mildly Improves the Iron Status of Anemic Rats Fed a Low-Iron Diet

“…This level of FOS intake was significant given the body weight of the rats was only somewhere between 90 -310 g. Taken together, the level of FOS intake by the rats in this study was very high relative to their body weight and should be adequate to show any enhancing effects, if FOS indeed improves iron status. As an aside, Moshfegh et al [20] estimated that the average intake of FOS was about 5 g/d in diets of American adults, and the acceptable intake of FOS could be as high as 30 g/d [21]. With an assumed body weight of 70 kg for an average American adult, an acceptable FOS intake would be equal to only 0.43 g/kg body weight.…”