Common Food Additive Linked To Gut Inflammation - SciTechDaily

What the report says

SciTechDaily reported that a study from the Federal University of São Paulo in Brazil found prolonged xanthan gum intake was associated with gut changes in rats. Xanthan gum is a common thickener and stabilizer used in foods such as ice cream, yogurt, sauces, cakes and gluten-free products, and it is also used to thicken liquids for people with dysphagia. The findings were published in PLOS One and supported by FAPESP.

According to the report, rats given xanthan gum for 10 weeks developed mild colon inflammation, shifts in gut microbiota and reduced intestinal barrier integrity. Researchers observed increased inflammatory markers, including IL-1β and TNF-α, and higher expression of Claudin-2, a protein linked to intestinal permeability. The inflammatory response was strongest in animals receiving medium and high doses. The study also found microbial changes suggesting dysbiosis, including an increase in Elusimicrobiota, though overall microbiota diversity was not significantly reduced.

The researchers cautioned that the work should not be read as proof that occasional small amounts are harmful to people. Alessandra Rischiteli, who conducted the study, framed the concern as daily or cumulative exposure, especially among people who rely on thickened liquids. She said the results point to a need for human translational studies and monitoring strategies rather than simply removing a product that some patients need.

SciTechDaily also noted the findings may add context to earlier U.S. reports involving premature infants who developed necrotizing enterocolitis after receiving formula thickened with xanthan gum. The U.S. Food and Drug Administration later barred its use in premature infants and advises against infant use more broadly.