Researchers are developing edible microbeads that can absorb fat, aiding weight loss. These beads may one day be introduced into foods and beverages to help manage or prevent obesity.

Despite ongoing efforts to address obesity, global rates continue to rise. While new weight loss medications like Wegovy and Zepbound have emerged, their high cost and potential side effects highlight the need for alternative solutions.

In this context, Yuu and her team from Sichuan University in China have crafted edible microbeads that capture fat before it’s absorbed by the body. These beads are composed of vitamin E and green tea compounds, coated with alginate, a seaweed-derived fiber. All components are food-safe and approved by the US FDA.

When these beads are ingested, the alginate layer expands in the stomach, allowing partially digested fats in the intestines to enter the beads and bind with their compounds. The beads, along with the captured fat, are then expelled during defecation.

In experiments, rats on a 60% fat diet consuming the microbeads lost an average of 17% of their body weight after 30 days. In contrast, a comparable group fed the same high-fat diet without beads showed no weight loss, and another group on a reduced-fat diet also did not lose weight. The microbeads-treated rats exhibited less fatty tissue and reduced liver damage.

Further analysis of the feces from rats given microbeads revealed fat content comparable to that of the group treated with Orlistat, a weight loss drug that blocks fat absorption. This suggests that the microbeads effectively inhibit visceral fat uptake without the gastrointestinal side effects associated with Orlistat.

“One reason [Orlistat] hasn’t gained much popularity is due to the difficulty in managing bowel movements,” notes Thunder Kirsten from Cornell University. Thus, these edible microbeads may present a viable alternative to pharmaceutical therapies, although human trials are still necessary.

A clinical trial with 26 participants is already in progress. “We anticipate preliminary results within the next year,” Wu remarked during a press release at the American Chemical Society Conference on August 21.

One concern raised is that these microbeads may interfere with the absorption of essential fat-soluble vitamins. Additionally, it’s unclear how palatable they will be to consumers. Similar strategies using synthetic indigestible fats called olestra were attempted in the late 1990s and early 2000s but failed to gain traction due to poor sales, leading to their withdrawal about a decade ago.

Researchers aim to create virtually flavorless beads that can be shaped like tapioca or boba, making them suitable for desserts and bubble tea. “We want to design something that fits seamlessly into people’s eating habits and lifestyles,” Wu stated.