Carrageenan under fire: Research links additive to gut risks
The latest research by scientists from the German Diabetes Research Center suggests that carrageenan, commonly used in the food industry, may contribute to the development of chronic inflammatory bowel diseases and type 2 diabetes.
Carrageenan, or E 407, is a popular food additive serving as an emulsifier and thickener. It has long been suggested that it may negatively affect the functioning of the digestive system.
It is widely used in dairy desserts, yogurts, ice cream, cream cheese spreads, plant-based milks, processed meats, low-fat products, ready-made soups and sauces, chocolate, fruit drinks, and sweets.
Researchers led by Prof. Robert Wagner and Prof. Norbert Stefan from the DZD decided to examine the impact of carrageenan on the human body more closely. For this purpose, they conducted a two-week study on a group of young, healthy men with a BMI under 30, divided into two groups: one received carrageenan in an amount corresponding to 2–3 average daily doses consumed by U.S. residents, and the other received a placebo.
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Carrageenan dangerous for health
The study's results, reported by the Polish Press Agency, showed that in individuals consuming carrageenan, the permeability of the small intestine increased. According to the scientists, this is likely the effect of inflammation developing in the intestines, which can lead to further health problems.
Moreover, a diet rich in carrageenan leads to decreased insulin sensitivity, which often leads to the development of type 2 diabetes. Importantly, this effect occurred only in participants with a higher body mass. In overweight men, elevated inflammatory markers in the blood and signs of inflammation in the hypothalamus – an area of the brain responsible for sugar metabolism and appetite – were also observed.
