Lecithin

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July 3, 2003

NUTRITION NEWS FOCUS

" Nutrition news is important. We help you understand it! "

 

Today's Topic: Lecithin

 

A very popular " health food " supplement is lecithin. This is a type

of fat called a phospholipid because phosphorus is a key ingredient.

In the body, it is important in cell membranes and in keeping

gallstones from forming in bile. It also acts as an emulsifier,

aiding the mixing of other fats like cholesterol in the blood stream.

(Remember that oil and water don't stay mixed.) This function is why

it is also used in many food products. Lecithin helps water and oil

phases of many foods stay together.

 

Lecithin is found in relatively large amounts in eggs, soybeans,

liver, wheat germ, and peanuts. Commercial lecithin is almost always

extracted from crude soybean oil. Numerous health claims have been

made about lecithin over the years including improvement of memory,

lowering cholesterol, dissolving gallstones, and as part of weight

loss diets.

 

HERE'S WHAT YOU NEED TO KNOW: There are no good quality

studies to support the claims that eating lecithin will fix any of the

conditions mentioned above. The treatment of arterial disease with

lecithin has only been successful with intravenous injections.

Lecithin that is eaten is not smart enough to know where it has to go

in the body once it is digested. The amounts in food or supplements

are probably not enough to change the levels of lecithin in the body.

While this lipid is essential, it has no magical powers to cure any

disease

 

(This story originally appeared in Nutrition News Focus on

March 3, 1999.)

 

 

Note: Nutrition News Focus will not be published tomorrow because it

is a U.S. Federal holiday.

 

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