Salatrim

Related Terms

BenefatT, salatrim 23CA, short- and long-chain acyl triglyceride molecules, short-chain fatty acids (SCFAs), stearic acid.

Background

Salatrim stands for "short- and long-chain acyl triglyceride molecules". Salatrim is mainly composed of short-chain fatty acids (SCFAs) and stearic acid. SCFAs contain fewer calories per gram than other fats, and the stearic acid in salatrim may be absorbed at a low rate from the gastrointestinal tract. For these reasons, salatrim was proposed as a reduced fat, reduced-calorie, fat replacer. Salatrim contains no trans fats and has five calories per gram. The same amount of fat contains nine calories.
Nabisco and the Pfizer Food Science Group licensed salatrim and performed studies in animals and humans to demonstrate its safety. Initially, salatrim served as a replacement for cocoa butter in baking chips and sweets. Salatrim may be used in various products, including baked goods and microwave popcorn. It is not suitable for use as an oil for deep frying because it breaks down at the high temperatures used.
The SCFAs and stearic acid in salatrim occur naturally and are thought to be processed by the body in the same way as other fats. For this reason, consuming salatrim is predicted to cause the same feeling of fullness caused by eating other fats.
Nabisco sold the rights to salatrim to Cultor, which currently markets the substance under the name of BenefatT.

Evidence Table

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. GRADE *
These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider. GRADE *


Salatrim is used as a low-calorie fat substitute. Limited study suggests that salatrim may increase a feeling of fullness and decrease hunger. More well-designed trials are needed before a firm conclusion can be made.

 B


Salatrim is used as a low-calorie fat substitute. Limited study suggests that salatrim may increase a feeling of fullness and decrease hunger. More well-designed trials are needed before a firm conclusion can be made.

 B
* Key to grades

A: Strong scientific evidence for this use
B: Good scientific evidence for this use
C: Unclear scientific evidence for this use
D: Fair scientific evidence for this use (it may not work)
F: Strong scientific evidence against this use (it likley does not work)
* Key to grades

A: Strong scientific evidence for this use
B: Good scientific evidence for this use
C: Unclear scientific evidence for this use
D: Fair scientific evidence for this use (it may not work)
F: Strong scientific evidence against this use (it likley does not work)

Dosing

Adults (18 years and older)
There is no proven safe or effective dose for salatrim in adults.

Safety

The U.S. Food and Drug Administration does not strictly regulate herbs and supplements. There is no guarantee of strength, purity or safety of products, and effects may vary. You should always read product labels. If you have a medical condition, or are taking other drugs, herbs, or supplements, you should speak with a qualified healthcare provider before starting a new therapy. Consult a healthcare provider immediately if you experience side effects.

Interactions

Interactions with Drugs
Insufficient available evidence.

Attribution

This information is based on a systematic review of scientific literature edited and peer-reviewed by contributors to the Natural Standard Research Collaboration (www.naturalstandard.com).

Bibliography

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