Carrageenan in food linked to diabetes and bowel diseases
The latest research by scientists from the German Diabetes Research Center suggests that carrageenan, a common food industry additive, may contribute to the development of chronic inflammatory bowel diseases and type 2 diabetes.
Carrageenan, also known as E 407, is frequently used as an emulsifier and thickener. It has been suggested for some time that it may negatively affect digestive system function.
It is widely used in products such as 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. 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 amounts equivalent to 2–3 average daily doses consumed by U.S. residents, the other received a placebo.
Carrageenan dangerous for health
The study's results, reported by the Polish Press Agency, showed that individuals consuming carrageenan had increased permeability in the small intestine. According to the scientists, this likely results from inflammation developing in the intestines, which can lead to further health issues.
Moreover, a diet rich in carrageenan resulted in decreased insulin sensitivity, often a precursor to type 2 diabetes. Importantly, this effect was observed only in participants with higher body mass. In overweight men, elevated inflammatory markers in the blood and signs of inflammation in the hypothalamus – the part of the brain responsible for sugar metabolism and appetite – were also noted.
