Modified food starches (MFS) are food additives used to impart
functional properties to food products. Modified food starches
are used primarily in strained and junior foods and to a minor
extent in infant formulas, such as soybean (Isomil). Recently,
the American Academy of Pediatrics subcommittee, under contract
to the Food and Drug Administration, held a conference on the
use and safety of MFSs in infant nutrition. (The subcommittee on
evaluation of safety of modified starches in infant foods,
committee on nutrition, American Academy of Pediatrics.1) This
comment is based in part on the subcommittee's recommendations.
Interest in the MFS arises from three principal concerns. The
first relates to the bioavailability of the starch itself. The
second is the potential that undigestible starch may have for
producing diarrheal symptoms, malabsorption, and changes in
gastrointestinal (GI) flora. The third is the toxicological
effect of the chemicals used to modify the starch