Study uncovers potential link between food additive E551 and coeliac disease risk
In a recent study published in the journal Environmental Health Perspectives, researchers from the National Research Institute for Agriculture, Food and Environment (INRAE) in France and McMaster University in Canada have uncovered a potential association between the food additive E551, also known as silicon dioxide, and an elevated risk of developing coeliac disease among individuals who have a predisposition to this autoimmune condition.
Coeliac disease is an autoimmune disorder triggered by the consumption of gluten, a protein found in wheat, rye, and barley. The global incidence of coeliac disease continues to rise, with a large number of cases going undiagnosed. This has prompted scientists to investigate potential environmental factors contributing to the increasing prevalence of coeliac disease.
E551, commonly used as an anti-caking agent in various dry and powdered foods such as soups, spices, infant formula, and instant coffee, plays a crucial role in maintaining the texture and stability of these products by preventing clumping. This food additive is present in over 2 600 processed food items worldwide. It is worth noting that E551 is often not explicitly listed as an ingredient, as it is primarily used as a processing aid during food production. The research team emphasizes that individuals are exposed to low levels of E551 on a daily basis through their regular diet.
The study aimed to explore the effects of chronic exposure to E551 on the intestinal immune system and oral tolerance to dietary proteins. Oral tolerance is a vital process that helps maintain immune balance and prevent inflammation caused by ingested proteins. To conduct the research, mice were used as experimental models and exposed to E551 on a daily basis over a three-month period. The findings revealed a decrease in oral tolerance to dietary proteins and an increase in intestinal inflammation among the mice.
Further analysis revealed that E551 exposure led to a decrease in the number of intestinal immune cells responsible for producing anti-inflammatory compounds, thereby exacerbating gut reactivity. Notably, in mice with the coeliac disease risk gene, chronic exposure to E551 intensified inflammation markers associated with the disease, suggesting a potential role in the development of coeliac disease in genetically susceptible individuals.
The findings underscore the necessity for additional research into the safety and potential health impacts of food additives like E551. Given the widespread use of such additives, particularly in processed foods, and their potential implications for individuals with autoimmune conditions like coeliac disease, further investigation is crucial. This study serves as a call to action for regulatory bodies and the food industry to prioritize the evaluation of food additives and their impact on human health.
As the prevalence of coeliac disease continues to rise, understanding the factors contributing to its development becomes increasingly important. By uncovering potential links between food additives and autoimmune diseases, researchers hope to improve public health outcomes and raise awareness about the impact of dietary choices on autoimmune conditions.
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