Report: No evidence that controversial additives harm the stomach and intestines
There is still very little research on the effects of thickeners on the digestive tract. The Norwegian Food Safety Authority believes that approved additives can be safely consumed.
The Norwegian Scientific Committee for Food and Environment (VKM) has not found research on the long-term effects of additives used to improve and preserve consistency on the gastrointestinal tract.(Photo: Lise Åserud / NTB)
NTBNorwegian News Agency
Published
"There's been some concern among consumers and food industry businesses in recent years regarding certain texture agents and their effects on the stomach and intestines," Are Sletta writes to NTB.
He is section chief of the Section for Chemical Food Safety at the Norwegian Food Safety Authority.
A number of published studies have reported negative effects of some widely used texture agents. To investigate this, the Norwegian Food Safety Authority commissioned a review of research on eight approved emulsifiers, stabilisers, and thickeners in 2023.
The Norwegian Scientific Committee for Food and Environment (VKM) examined the issue in two stages. The conclusion, released on Tuesday, remains the same as in 2023:
There are few qualified studies on the effects of agar (E 406), sodium alginate (E 401), carrageenan (E 407), processed Eucheuma seaweed (E 407a), sodium carboxymethyl cellulose (E 466), guar gum (E 412), and xanthan gum (E 415) on the gastrointestinal tract.
Most studies have a high risk of systematic errors in the results or findings.
None of the studies are suitable for assessing long-term exposure in humans.
Annonse
Misleading results
The Norwegian Scientific Committee for Food and Environment (VKM) initially found 214 studies that did not meet quality standards and only 14 that qualified. Even after contacting the authors of the studies to obtain missing information, they were left with just 21 studies on the aforementioned texture agents – five involving humans and 16 involving animals. None of the human studies lasted more than one week.
"Our conclusion that the research is insufficient contrasts with claims that studies show, for example, that carrageenan has negative effects on the gastrointestinal tract in humans. This highlights the importance of finding all available studies and using systematic and verifiable methods when summarising knowledge," Trine Husøy, who is responsible for the VKM review, tells NTB.
Due to significant pressure from consumers, several players in the food industry have reduced the use of additives, particularly carrageenan. The Norwegian meat processing company Gilde, for example, began phasing out carrageenan in January 2021 and has not used the additive in its products since October 2022.
Everything is tested
The Norwegian Food Safety Authority reminds us that all additives undergo extensive evaluation and testing before being approved for use in food.
"This means that substances are assessed to ensure that their use does not pose a health risk, conceal poor quality, or mislead the consumer. All additives used in Norway must be approved by the EU," says Sletta.
He also adds that the use of additives is up to the producers.
"Regardless of whether they choose to use them or not, the products must be safe for the consumer. In food production, there may be technological needs, such as modifying texture, extending shelf life, or restoring colour. For this, producers use additives," he says.
