Student Project &
Research Symposium

Oral
Presentation

Student Project &
Research Symposium

Poster
Presentation

Student Project &
Research Symposium

Performance

Student Project &
Research Symposium

Exhibition

9:40 AM - 10:00 AM
College Center 312
Dangers of Fat-Additives in Our Food
Rachel Genes
Date:
April 22nd, 2022
Division:
Mathematics and Sciences
Department:
Biology, ecology
Mentor:
Kelli Elliott
Mentor's e-mail:
kelliott@occ.cccd.edu
Author's e-mail:
rgenes@student.cccd.edu
Presentation Slides
Abstract:

Over the years, more health-conscious individuals are closely reviewing nutritional fact labels without questioning what makes a snack fat-free, low-sugar, or low-calorie. One should be cautious about the negative effects of the artificial additives on health, such as indigestion, obstructing essential nutrients, disrupting the immune system, and increasing food sensitivity. The following research embarks a connection between a fat-free substitute (Olestra) and genetic mutations due to the blockage of vitamins A, D3, K2, and E absorbing into the small intestine. The research was conducted by reading nine literature base studies to understand how Olestra is linked to health defects. According to The New England Journal of Medicine found Olestra decreased absorption of the fat-containing nutrients, particularly carotenoids, increasing the risk of heart disease, stroke, cancer, and blindness. Small amounts of Olestra move these health-essential fat-containing nutrients through the gastrointestinal tract resulting in decreased nutrient absorption, even with supplemented vitamin A, D3, K2, & E. These deficiencies impact the health of our cells that play a role in cellular repair and bodily functions; hence, shortage of nutrients leads to gene mutations, resulting in cancer and other underlying diseases. Additionally, one-third of surveyed consumers consuming Olestra reported abdominal cramps or diarrhea While Olestra has been banned or discontinued, the food industry continues to use fat-alternatives in their products. The findings from this research helps to better understand the risks of food additives, which potentially do more harm than good, and the need for warning labels on foods with these fat-alternative ingredients.

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