Acceptance of torula yeast for use as a food supplement

Abstract

The acceptance of torula yeast grown on ethanol was evaluated by incorporation into familiar foods. Three preparations of torula yeast were used : Spray‐dried torula yeast (primary yeast), water‐washed torula yeast, and torula yeast treated to reduce the nucleic acid content. Control diets contained either soy flour or potato flour. These materials (20 ± 2 g) were incorporated into a midday meal and served to young adults (110 males, 85 females) five days per week for a three‐week period. Effects of the test meals were monitored by analysis of uric acid levels in blood and urine and by questionnaire. Subjectively, there were no major differences in the acceptance of test meals. Severe symptoms previously associated with ingestion of torula yeast were not found. Subjects in all test groups, whether consuming yeast, soy or potato, reported minor symptoms; but the incidence and severity did not change during the test period. Uric acid analysis indicated a slight increase in serum uric acid levels in those subjects consuming the primary or water‐washed yeast. The increase occurred during the first week of the study and the levels stabilized during the remainder of the study. Thus, torula yeast was an acceptable food supplement in this trial.

Notes

Present address: Standard Oil Company (Indiana), Chicago, Illinois.