Carrageenan, a food additive often used to thicken or stabilize products like dairy and plant-based milks, may have concerning effects on health.
Recent research led by Professors Robert Wagner and Norbert Stefan from the German Center for Diabetes Research (DZD) found that carrageenan could disrupt the intestinal barrier and potentially increase the risk of type 2 diabetes.
Their study was published in BMC Medicine.
What is carrageenan?
Carrageenan, known as E 407, is derived from red seaweed and is widely used in processed foods.
Previous studies in animals linked it to inflammation, bowel diseases, and higher blood sugar levels. However, its effects on humans were not well understood until now.
The researchers studied 20 young, healthy men with an average BMI of 24.5 (a healthy weight). Over two weeks, one group consumed carrageenan at levels two to three times the average daily U.S. intake, while the other group received a placebo.
The results revealed that carrageenan increased the permeability of the small intestine, likely due to gut inflammation.
This means the intestinal barrier, which normally prevents harmful substances from entering the body, became weaker.
The study’s main focus was insulin sensitivity—the body’s ability to use the hormone insulin to lower blood sugar.
While carrageenan did not significantly affect insulin sensitivity in the overall group, participants with higher body weight showed reduced insulin effectiveness, particularly in the liver.
These participants also had increased levels of inflammation markers in their blood and signs of inflammation in the hypothalamus, a brain region that controls appetite and sugar metabolism.
The researchers caution that while the study participants were young and healthy, older or overweight individuals might experience stronger effects from carrageenan.
Further research is needed to explore how this additive impacts people at higher risk for metabolic diseases.
Carrageenan is found in many common foods, making it important to understand its potential health risks.
“Given its widespread use, we need to take these findings seriously,” said Prof. Wagner. “This research helps us better understand how food additives might affect our health.”
While more studies are needed, the research highlights the importance of being mindful about processed foods and their ingredients.
For those concerned about gut health or diabetes risk, choosing minimally processed foods might be a good step toward a healthier diet.
If you care about diabetes, please read studies about diabetes and vitamin B12, and the right diet for people with type 2 diabetes.
For more health information, please see recent studies about how to eat smart with diabetes, and turmeric and vitamin D: a duo for blood pressure control in diabetic patients.
