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Olestra information available from nutritional scientist (Releaed: 2/12/96)

(News tip for journalists)

by David Pesci, Office of University Communications.

STORRS, Conn. -- Olestra, a fat-free substitute for cooking oil, has recently been approved for use by the Food and Drug Administration. It will dramatically reduce the calories in such foods as potato chips, french fries, fried chicken, chocolate cakes, and all those other things that used to be "bad" for us.

But what is the trade-off? What exactly is olestra and how does it work? Are there potential hazards to this synthetic additive? And how do foods prepared with olestra taste, anyway?

Kenneth Hall, a University of Connecticut professor of nutritional sciences, has done extensive work researching olestra and the issues surrounding it. Professor Hall can be reached through the University's Office of Communications at (860) 486-3530.

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