Many foods on supermarket shelves contain ingredients that most people never notice.
One of them is xanthan gum, a common food additive used to make foods thicker, creamier, and more stable. It helps keep ice cream smooth, prevents sauces from separating, improves gluten-free baking, and thickens drinks for people who have trouble swallowing.
Although it has been widely used for decades, new research suggests scientists should investigate whether frequent, long-term use could have unexpected effects on gut health.
Researchers at the Federal University of São Paulo (UNIFESP) in Brazil recently examined what happened when laboratory rats consumed xanthan gum over a period of 10 weeks.
Their findings, published in PLOS One, showed that regular exposure caused inflammation in the colon, weakened the gut’s protective barrier, and changed the balance of bacteria living in the intestine.
The researchers were careful to point out that the study does not mean people should immediately stop eating foods that contain xanthan gum. Instead, they believe it raises important questions about what may happen after years of regular consumption, particularly in people who rely on thickened foods every day.
Xanthan gum is created using a natural fermentation process involving bacteria. After purification, it becomes a powder that is added to many processed foods because only a small amount is needed to improve texture.
During the experiment, scientists closely examined the rats’ intestines after chronic exposure. They found more inflammatory immune cells inside the intestinal wall, showing that the immune system had become activated. The changes became stronger as the amount of xanthan gum increased.
Another important finding involved the intestinal barrier. Healthy intestines form a tight seal that keeps bacteria and toxins inside the digestive tract. The researchers found increased production of Claudin-2, a protein associated with a leakier intestinal barrier. When this protective barrier weakens, inflammatory molecules may pass through more easily, leading to ongoing immune activation.
The researchers also measured two well-known inflammatory substances, TNF-alpha and IL-1 beta. Both were increased after long-term xanthan gum exposure, providing further evidence that the intestine had entered an inflammatory state.
The study also looked at the gut microbiome. While the total number of bacterial species remained fairly stable, the balance between different groups changed. One bacterial group linked with inflammation became more abundant, suggesting that subtle changes in the microbiome may still have biological consequences.
The findings are particularly interesting because they may explain earlier reports from the United States involving premature infants. In 2012, several premature babies developed a life-threatening intestinal disease after consuming formula thickened with xanthan gum. Those cases led the U.S. FDA to advise against using xanthan gum in premature infants. The new animal study provides possible biological evidence supporting those earlier clinical observations.
Researchers say people with swallowing disorders should not stop using medically necessary thickened drinks without consulting healthcare professionals.
For these individuals, maintaining safe swallowing remains the priority, although future strategies such as monitoring gut health or using probiotics may be considered if supported by further evidence.
If you care about health, please read studies that vitamin D can help reduce inflammation, and vitamin K could lower your heart disease risk by a third.
For more health information, please see recent studies about new way to halt excessive inflammation, and results showing foods that could cause inflammation.
Source: Federal University of São Paulo (UNIFESP).
