Study links plant-based food additive to increased insulin resistance | carrageenans

A new study suggests potential health risks associated with carrageenan (derived from red algae), a common food additive used as a thickener and found in everything from ice cream to plant-based milk.

Researchers found that overweight people who ate foods containing this additive became more resistant to insulin and had more inflammation.

“In overweight participants, exposure to carrageenan resulted in decreased whole-body and liver insulin sensitivity,” write the study authors, who emphasize the need for further research on the additives foods that consumers might consider harmless.

Carrageenan linked to reduced insulin sensitivity and inflammation

The study, published in BMC Medicineis a randomized, double-blind, placebo-controlled trial involving 20 healthy young men who received either 250 mg of carrageenan or a placebo twice daily for two weeks.

The main results of the study included measuring insulin sensitivity using different tests, including the oral glucose tolerance test. Although no significant differences were observed in overall insulin sensitivity among all participants, interactions between participants’ body mass index and their exposure to carrageenan or placebo were notable.

In overweight people, carrageenan led to decreased insulin sensitivity, increased brain inflammation, and higher levels of inflammatory markers (C-reactive protein and interleukin-6).

Carrageenan was associated with an increase in intestinal permeability, suggesting that participants’ digestive systems might allow substances to enter the bloodstream more easily. The study also showed activation of immune cells and an increase in pro-inflammatory proteins released by white blood cells after exposure to carrageenan. This supports the theory that the additive may influence insulin sensitivity by promoting inflammation.

Although existing research demonstrates the correlation between carrageenan and increased metabolic risks, inflammation, and intestinal disruption, the precise molecular mechanisms behind these adverse effects are not yet elucidated.

While previous animal studies have suggested that carrageenan may induce glucose intolerance and worsen the harmful effects of high-fat diets, the new study represents one of the first clinical investigations into the effects of the additive on glycemic response in humans.

The researchers called for continued research into the long-term health effects of carrageenan, and other similar food additives, particularly in populations at high risk of developing type 2 diabetes.

Remove carrageenan

Stephanie Schiff, a registered dietitian and certified diabetes care and education specialist at Huntingdon Hospital, part of Northwell Health in New York, told Epoch Times Carrageenan is quite common in highly processed foods, dairy products such as chocolate milk and ice cream, and plant-based milks.

The additive can be easily avoided by eating a diet based on whole foods that are as close to their natural state as possible, she noted.

“If a food is made in a factory and its ingredients are unfamiliar or hard to pronounce, it is likely highly processed and may contain carrageenan,” Ms. Schiff said. “If you eat a packaged product that is creamy or thick, you should check the label because it may contain carrageenan.”

According to Stéphanie Schiff, it also has no nutritional value.

She also recommends eating a whole-food, plant-based diet to avoid carrageenan and other unhealthy additives. Gellan, locust bean, guar and xanthan gums can be used in place of carrageenan without the associated health risks. However, she points out that purchasing organic products does not guarantee the absence of carrageenan in a product.

The amount of carrageenan in a typical Western diet can vary from 250 mg to 2 or 4 g per person per day. According to research, carrageenan is the fourth most consumed food additive by children with Crohn’s disease.

Carrageenan is not the only additive of concern

According to Stéphanie Schiff, consumers should be aware of other additives commonly found in processed foods:

• Le nitrite de sodium : Found in processed meats, nitrites have been linked to an increased risk of several types of cancer when heated.

• High fructose corn syrup: this sweetener is associated with weight gain, diabetes and inflammation.

• Trans fats: Found in hydrogenated and partially hydrogenated oils, these fats can increase the risk of heart disease, stroke and diabetes.

• Monosodium glutamate (MSG): Monosodium glutamate may cause sweating, flushing, numbness, palpitations, and tingling in sensitive individuals.