Most shoppers never think twice about the ingredients that give foods their smooth texture or help them stay fresh for longer. Yet some of the most common additives are found in products people eat almost every day.
Now, a new study from Brazil is drawing attention to one of them. Researchers at the Federal University of São Paulo (UNIFESP), with support from the São Paulo Research Foundation (FAPESP), report that long-term consumption of xanthan gum affected gut health in laboratory rats.
The findings, published in PLOS One, come from an animal study, meaning they cannot be directly applied to humans, reports News Medical.
Looking inside the gut
Over a ten-week period, rats were given xanthan gum before researchers examined changes in their digestive systems. They found mild inflammation in the colon, alterations in the balance of gut bacteria and evidence that the intestine's protective barrier had become weaker.
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The study also identified higher levels of inflammatory markers, with stronger effects seen in animals receiving larger amounts of the additive.
According to the researchers, these findings suggest that prolonged exposure may influence the gut's normal biological functions.
Why it matters
Xanthan gum is widely used as a thickener and stabilizer in foods including salad dressings, sauces, yogurt, ice cream, gluten-free baked goods, protein shakes and some plant-based products. It is also used in foods prepared for people with swallowing difficulties.
The researchers stress that the study is not a reason for consumers to avoid xanthan gum. Instead, they say the results highlight the need for clinical studies to determine whether similar effects occur in people who consume the additive regularly.
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The findings may also help scientists better understand earlier concerns involving xanthan gum-thickened products and intestinal illness in premature infants in the United States.
For now, the authors say the research adds to the growing body of evidence on food additives, but much more work is needed before any conclusions can be drawn about long-term effects in humans.
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This article is made and published by Mie Hermansen, who may have used AI in the preparation.