A new study suggests that carrageenan, a food thickener widely used in dairy and meat products, may increase intestinal permeability and affect insulin sensitivity in some individuals, raising concerns about its potential role in metabolic health.
Posted in BMC Medical | Estimated reading time: 4 minutes
Researchers at the University Hospital Tübingen conducted a randomized, double-blind trial investigating carrageenan (E407), an additive whose daily intake has increased from 45 mg to more than 250 mg since the 1970s. The study examined insulin sensitivity and its impact on gut health in 20 young, healthy men over a two-week period.
The research team, led by Dr. Robert Wagner and Dr. Norbert Stefan of the German Center for Diabetes Research, found that carrageenan did not significantly change insulin sensitivity in all participants, but had a concerning effect in participants with a higher body mass index. Their findings suggest that body weight may influence an individual’s susceptibility to the metabolic effects of carrageenan.
Investigations showed increased intestinal permeability. Carrageenan consumptionThis suggests possible inflammation of the intestinal barrier. In participants with higher body weight, researchers observed reduced insulin effectiveness, especially in the liver, increased markers of inflammation in the blood, and potential signs of inflammation in the hypothalamus, a brain region important in regulating metabolism.
“Our findings suggest that consumption of carrageenan may impair intestinal barrier function, similar to what has been observed in animal studies,” explains Wagner. “This can have long-term health effects and increase the risk of inflammatory diseases.”
The study utilized several sophisticated measurement techniques, including hyperinsulinemic-euglycemic clamps to assess insulin sensitivity and advanced brain imaging to detect inflammation. These methods allowed researchers to investigate the effects of carrageenan throughout the body, from cellular responses to organ-level changes.
This study builds on previous animal studies showing the potential for carrageenan to cause glucose intolerance and exacerbate the effects of a high-fat diet. Results from human trials suggest that young, healthy individuals can tolerate exposure to carrageenan, but higher body weight individuals may be at increased metabolic risk from this common food additive.
vocabulary
- Carrageenan (E407)
- It is a food additive derived from seaweed and is commonly used as a thickener and stabilizer in dairy and meat products.
- insulin sensitivity
- The body’s ability to respond to insulin. Decreased sensitivity can potentially lead to blood sugar control problems.
- intestinal permeability
- The intestine’s ability to control substances passing through the intestinal wall increases, resulting in increased permeability, which can potentially lead to inflammation.
Test your knowledge
How much has daily carrageenan consumption increased since the 1970s?
Daily intake has increased from 45 mg in the 1970s to more than 250 mg in recent years.
How long is each treatment in the study?
Each treatment period lasted 2 weeks, with a washout period between treatments.
What specific physiological changes were observed in participants with higher body weight?
They showed a decrease in the effect of insulin in the liver, an increase in inflammatory markers in the blood, and a likelihood of hypothalamic inflammation.
How might the findings affect our understanding of food additive safety testing?
The results suggest that food additive safety may need to be assessed differently for different population subgroups because effects differ depending on body weight, even though not all participants were obese.
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