ABSTRACT
Psyllium is used as a food or food component and has been so used for centuries. The United States Food and Drug Administration has authorized a health claim for soluble fiber from psyllium husk and the risk of coronary heart disease. The hypothesis of fermentability has been challenged with respect to psyllium because it is not fermented as rapidly as other cholesterol-lowering soluble fibers. Psyllium intake also raises no issues of significance with respect to vitamin or mineral absorption. The surveys of the incidence of reactions among pharmaceutical workers and health care providers sensitized by prior inhalation of psyllium are important in that they suggest that the rate of significant sensitization is, at most, 25%, and probably much less. Psyllium has also traditionally been used as an ingredient in the making of chocolates and in jellies. The substance has additionally been utilized as a confectionery base, with other ingredients such as sugar, aniseed, or cardamom.
