FDA approval of Psyllium health claim

On Tuesday, Feb. 17, 1998, the Food and Drug Administration gave permission to allow Kellogg and other food manufactures to make a health claim on the packaging of food products regarding a plant fiber called Psyllium
. The claim reads: "Eating soluble fiber from foods such as Psyllium
as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease."

Psyllium (the p is silent) is a plant used in food products as a gel forming a substance which results in thickening and textural changes. Psyllium has no nutritive value other than as a source of fiber. Psyllium stalks contain tiny seeds, also called Psyllium
, covered by husks, which are the parts used in foods.

Psyllium’s total dietary content -- 86 percent -- is make up of 71 percent soluble fiber and 15 percent insoluble fiber. This compares to 15 percent total fiber and only five percent soluble fiber for oat bran. The soluble fiber in one tablespoon of Psyllium
is equal to 14 tablespoons of oat bran. For this reason, in contrast to oats, Psyllium
is added in relatively small quantities to other cereal grains to make food products. Studies show that Psyllium
(12 grams per day) lowers total cholesterol by about 5 percent, similar to that observed for oats.

The American Heart Association has long emphasized the importance of fiber rich foods as a major part of a heart healthy diet. AHA’s Nutrition Committee member, Alice Lichtenstein, D.Sc., says that in general Americans are getting about half as much fiber in the diet as they need -- which is about 30 grams a day.

For people who have elevated blood cholesterol levels, Psyllium
may be a useful addition to a diet low in saturated fats and dietary cholesterol to assist in lowering blood cholesterol levels.

Fiber in the diet, especially soluble fiber, can reduce absorption of blood cholesterol and bile acids that can lower cholesterol levels. This helps decrease the risk for heart disease and stroke.

However, Lichtenstein cautions that the best source of fiber is from whole grain legumes, like beans, vegetables and fruits.

"People should not think that just by adding a tablespoon of Psyllium
in their diet that they are eating a well balanced diet. It’s important to get fiber from all sources, including fruits, vegetable, legumes and whole grains. These foods have the benefit of providing vitamins and minerals, and because they can be a major component of the diet, displace high saturated fat and cholesterol from the diet."

To avoid possible gastrointestinal problems caused by very high fiber intake, people should gradually increase fiber intake and drink at least 6-8 glasses of water a day.

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Psyllium