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Is there a body fat accumulation suppressive effect from consumption even by people who are not obese?
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There was no observed significant change.
(Yasunaga K. et al., Food Chem. Toxicol. 42, 1419-1429 (2004))
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Is it ok for children to eat?
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In an efficacy study involving diacylglycerol consumption over 5 months by 11 subjects comprising children seen as outpatients for obesity, there was an observed reduction in abdominal fat area. In this experiment, there were observed no adverse effects on growth.
(Matsuyama T., Pediatrics of Japan, 43, 928-933 (2002), in Japanese)
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Is it safe for diabetic and kidney disease patients to eat?
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Diabetics, kidney disease patients, and other such individuals currently receiving dietary guidance as part of treatment should always follow physician instructions. In a clinical trial carried out to observe effects of long-term consumption of diacylglycerol by dialysis patients and diabetics with hyperlipidemia, there was an effect of reduction in fasting serum triacylglycerol levels, but there was no observed effect on other blood test indices.
(Yamamoto K. et al., J. Nutr. 131, 3204-3207 (2001), Teramoto T. et al., Clin. Nutr., 23, 1122-1126 (2004))
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Soybean oil is one of the ingredients, so can people with soybean allergies use it?
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Individuals under care of a physician should follow those instructions. Because soybean oil is used as an ingredient, it should be considered equivalent to soybean oil.
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Is there an effect on absorption of fat-soluble vitamins?
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The amount of fat-soluble vitamins (A, D, E) in blood during a human diacylglycerol ingestion study was reportedly equivalent to that during triacylglycerol ingestion.
(Watanabe H. et al., Ann. Nutr. Metab., 45, 259-264 (2001))
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Are there effects from excess consumption?
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In a 12-week ingestion study of 0.5g diacylglycerol/kg body weight among 39 subjects, there were no observed data indicating abnormal bodily functions in subject blood and other test indices. The body fat accumulation suppressive effect is demonstrated by use of diacylglycerol oil in place of commonly used oil. diacylglycerol oil should be used within bounds preserving the recommended total calorie consumption and ratio of calories from fats.
(Yasunaga K. et al., Food Chem. Toxicol. 42, 1419-1429 (2004))
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What are the ingredients of diacylglycerol?
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The ingredients of diacylglycerol are soybean oil and canola oil.
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What is the fatty acid composition?
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There is some variation depending on the proportion of soybean oil and canola oil used as ingredients. The proportion of typical fatty acid of diacylglycerol oil on the market is approximately 50% linoleic acid, approximately 40% oleic acid, and approximately 10% α-linolenic acid. Otherwise, there is a roughly 4-5% saturated fatty acid content.
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What about calories?
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It is approximately 9kcal/g. The amount of calories and absorption rate from diacylglycerol are not different from those pertaining to triacylglycerol, and the tendency for diacylglycerol not to become body fat is thought to result from differences in metabolization after absorption.
(Taguchi T. et al., Lipids, 36, 379-382 (2001))
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What about stability?
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Oxidative degradation in storage and degradation in heating and cooking is equivalent to that of commercial salad oils.
(Shimizu M. et al., J. Am. Oil Chem. Soc. 81, 571-576 (2004))
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What about use in cooking? What are the cooking characteristics and flavor?
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In terms of cooking properties and flavor, it can be used in the same way as ordinary salad oils. Its refreshing, light taste is a strong point.
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In what kind of cooking can it be used?
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It can be used in the same way as conventional edible oils for deep-frying, stir-frying, dressing, baking, and other such uses. In the case of dressing, it mixes easily with vinegar and produces a mild flavor. In mayonnaise, it may be somewhat difficult to use, depending on how preparation is done. It can also be used in cakes, but diacylglycerol has more anti-foaming strength than ordinary salad oils, and if used in chiffon cakes, meringue foam may be suppressed, making rising difficult. In such cases, add 3% baking powder by weight with respect to flour.
(Ogawa H. et al., J. Integr. Study Diet. Habits, 12, 36-42 (2001), Ogawa H. et al., J. Integr. Study Diet. Habits, 12, 100-108 (2001) in Japanese)
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How is it produced?
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Diacylglycerol is an oil and fat component contained at a level of several % in virtually all edible oils, whether vegetable or animal, and it is not concentrated for production as an edible oil. Diacylglycerol is produced using enzymes (lipases), with soybean oil and canola oil as ingredients.
(Watanabe T. et al., J. Am. Oil Chem. Soc., 80, 1201-1207 (2003))
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Is its effect altered by heating and cooking?
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Diacylglycerol is stable in the temperature range of actual cooking and is hardly decomposed. As a result, its effect is not altered.
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