AI Insight
Xanthan gum, a widely used food additive found in ice cream, yogurt, sauces, and gluten-free products, may cause inflammation in the colon when consumed chronically. The substance is commonly used in the food industry for its thickening, stabilizing, and gelling properties, and is also utilized in beverages for individuals with swallowing difficulties. Research suggests that long-term consumption of this ubiquitous additive could have adverse effects on colon health.
Why it matters
This finding has significant implications for food safety regulations and consumer health, given xanthan gum's widespread presence in processed foods and its use in medical nutrition products for vulnerable populations. The research may prompt re-evaluation of acceptable daily intake levels and labeling requirements for products containing this additive.
Understand the Science
Xanthan gum is found almost everywhere. This food additive has thickening, stabilizing and gelling properties and is one of the food industry’s most widely used additives for adjusting the consistency of ice cream, yogurt, cakes, sauces and gluten-free pasta. It is also used to prepare beverages for people with dysphagia, or difficulty swallowing.
Source: Chronic consumption of xanthan gum may cause inflammation in the colon