Carrageenan in spotlight: Links to diabetes and bowel disease
The latest research conducted by scientists from the German Diabetes Research Center suggests that carrageenan, a substance commonly used in the food industry, may contribute to the development of chronic inflammatory bowel diseases and type 2 diabetes.
Carrageenan, also known as E 407, is a popular food additive that serves 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 products such as dairy desserts, yoghurts, ice cream, cream cheese spreads, plant-based milks, processed meats, low-fat products, ready-made soups and sauces, as well as in 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. To this end, they conducted a two-week study involving a group of young, healthy men with a BMI under 30, divided into two groups: one received carrageenan in an amount equivalent to 2–3 average daily doses consumed by US residents, while the other received a placebo.
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 due to inflammation developing in the intestines, which can lead to further health problems.
Moreover, a diet rich in carrageenan decreased insulin sensitivity, which often leads to the development of type 2 diabetes. Notably, this effect was observed 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.
