The term “oligosaccharide” refers to a short chain of sugar molecules
(“oligo” means “few” and “saccharide” means
“sugar.”) Fructo-oligosaccharides (FOS) and inulin, which are found in many vegetables, consist of short chains of fructose
molecules. Galacto-oligosaccharides (GOS), which also occur naturally, consist of short chains
of galactose molecules. These compounds can be only partially digested by humans.1234 When oligosaccharides are consumed, the undigested
portion serves as food for “friendly” bacteria, such as Bifidobacteriaand Lactobacillus species.
Where is it found?
FOS and inulin are found naturally in Jerusalem
artichoke, burdock, chicory, leeks,
onions, and asparagus. FOS products
derived from chicory root contain significant quantities of inulin,5 a fiber widely
distributed in fruits, vegetables and plants, which is classified as a food
ingredient (not as an additive) and is considered to be safe to eat.6 In fact,
inulin is a significant part of the daily diet of most of the world’s
population.7 FOS can also be synthesized by enzymes of the fungus Apergillus niger acting
on sucrose. GOS is naturally found in soybeans
and can be synthesized from lactose (milk sugar). FOS, GOS, and inulin are available as
nutritional supplements in capsules, tablets, and as a powder.
FOS, GOS, and inulin have
been used in connection with the following conditions (refer to the
individual health concern for complete information):
Reliable
and relatively consistent scientific data showing a substantial health benefit. Contradictory, insufficient, or preliminary studies
suggesting a health benefit or minimal health benefit. For an herb, supported by traditional use but minimal
or no scientific evidence. For a supplement, little scientific support and/or minimal health
benefit.
Who is likely to be deficient?
As FOS, GOS, and inulin are not essential nutrients, no deficiency state exists.
How much is usually taken?
The average daily intake of oligosaccharides by people in the United States is estimated to
be about 800 to 1,000 mg. For the promotion of healthy bacterial flora, the usual
recommendation for FOS, GOS, or inulin is 2,000 to 3,000 mg per day with meals. In the studies
on diabetes and high blood lipids (cholesterol and triglycerides), amounts ranged from 8 to 20 grams per
day.
Are there any side effects or interactions?
Generally, oligosaccharides are well tolerated. Some people reported increased flatulence in some of the studies. At higher levels of
intake, that is, in excess of 40 grams per day, FOS and the other oligosaccharides may induce
diarrhea.
There is a report of a 39-year old man having a life-threatening allergic reaction after
consuming high amounts of inulin from multiple sources, including FOS.8Allergy to inulin in this person was confirmed by
laboratory tests. Such sensitivities are extremely rare. People with a confirmed sensitivity
to inulin should probably avoid FOS.
At the time of writing, there were no well-known drug interactions
with Fructo-oligosaccharides (FOS) and Other Oligosaccharides.
References (To view, roll mouse over the "References" heading; to hide, click on the heading)
1. Molis C, Flourie B, Ouarne F, et al. Digestion, excretion, and energy
value of fructooligosaccharides in healthy humans. Am J Clin Nutr 1996;64:324-8.
2. van Dokkum W, Wezendonk B, Srikumar TS, van den Heuvel EG. Effect of
nondigestible oligosaccharides on large-bowel functions, blood lipid concentrations and
glucose absorption in young healthy male subjects. Eur J Clin Nutr 1999;53:1-7.
3. Alles MS, Hautvast JGA, Nagengast FM, et al. Fate of
fructo-oligosaccharides in the human intestine. Br J Nutr 1996;76:211-21.
4. Roberfroid M. Dietary fibre, inulin and oligofructose. A review
comparing their physiological effects. Crit Rev Food Sci Nutr 1993;33:103-48
[review].
5. Duke JA. Handbook of phytochemical constituents of GRAS herbs and
other economic plants. Boca Raton, FL: CRC Press, 1992.
6. Carabin IG, Flamm WG. Evaluation of safety of inulin and oligofructose
as dietary fiber. Regul Toxicol Pharmacol 1999;30:268–82 [review].
7. Coussement PA. Inulin and oligofructose: safe intakes and legal
status. J Nutr 1999;129:1412S-7S [review].
8. Gay-Crosier F, Schreiber G, Hauser C. Anaphylaxis from inulin in
vegetables and processed food. N Engl J Med 2000;342:1372 [letter].
The information presented in Healthnotes is for informational purposes
only. It is based on scientific studies (human, animal, or in vitro), clinical
experience, or traditional usage as cited in each article. The results reported may not
necessarily occur in all individuals. For many of the conditions discussed, treatment with
prescription or over the counter medication is also available. Consult your doctor,
practitioner, and/or pharmacist for any health problem and before using any supplements or
before making any changes in prescribed medications. Information expires September 2008.
Reliable
and relatively consistent scientific data showing a substantial health benefit.
