Researchers have suggested that the food additive carrageenan, commonly used as a thickener and emulsifier in various food products, might contribute to the development of chronic inflammatory bowel disease, ulcers, and heightened blood sugar levels in animals. The impact of carrageenan on human health and its link to type 2 diabetes has been recently examined by researchers from the German Center for Diabetes Research (DZD).
The study involved healthy young men with an average Body Mass Index (BMI) of 24.5 kg/m² (less than 30 kg/m²). Participants were given either carrageenan in addition to their regular diet – an amount approximately two to three times the daily dose typically consumed in the US – or a placebo, over a two-week period. The study found that carrageenan increased the permeability of the small intestine, likely due to inflammation.
Professor Robert Wagner, one of the lead researchers, explained, “Our research suggests that similar to animal studies, carrageenan consumption may weaken the intestine’s barrier function. This could result in long-term health implications and elevate the risk of inflammatory diseases.”
The primary focus of the study was insulin sensitivity, an early indicator of type 2 diabetes, which measures the effectiveness of insulin, the hormone that lowers blood sugar levels. Though insulin activity was not significantly affected by carrageenan in the study participants, the researchers observed that those with higher body weight experienced a decrease in insulin efficiency, especially in the liver, with increased carrageenan consumption. Additionally, overweight men displayed an increase in inflammatory markers in the blood and signs of inflammation in the hypothalamus – the brain region regulating sugar metabolism and appetite – upon consuming more carrageenan.
Professor Norbert Stefan, another lead researcher, noted, “Our study participants were generally healthy, so significant metabolic effects from carrageenan were not observed. But in older or overweight individuals, the effects could be more pronounced. To verify this, additional studies are needed.”
The researchers emphasized the need for further exploration of carrageenan’s effects on human health. “Considering the extensive use of carrageenan in foods, potential health risks cannot be ignored,” Professor Wagner concluded. “It’s crucial that we understand how food additives can impact our health to provide well-informed recommendations to the public.”
