The impact of selected food additives on the gastrointestinal tract in the example of nonspecific inflammatory bowel diseases

Abstract

Various types of food additives are widely used in the food industry. Due to their properties extending the usefulness for consuming food products, they give them different colours, consistency, or taste. The products are marked ‘E’ and the code is assigned to the subscription used. Many of the supplements affect human health negatively. Emulsifiers or stabilizers can lead to epithelial loads and the development of inflammation. Sucrose and other sweeteners may change the composition of the intestinal microflora and thus lead to intestinal blockage. Some additives classified as preservatives are available and may predispose to intestinal dysbiosis. Available substances belonging to food dyes may predispose to genotoxic and cytotoxic effects and cause inflammation in the intestines. Substances added to food can also cause disorders of intestinal homeostasis.

Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies

“…Thickeners such as xantan gum, guam gum, methyl cellulose and emulsifiers such as DATEM (diacetyl tartaric ester of mono-and diglycerides) and SSL (Sodium Stearoyl lactate) are just a few of the many additives used to produce GF bread, pasta or bakery products [88]. There is rising evidence that such food additives may contribute to dysbiosis, intestinal barrier disruption and inflammation in the gut [116,117]. Since these foods are designed for daily consumption, long-term impactsafety studies, larger clinical trials and post-market surveillance are essential to assess the safety and efficacy of these flours in the context of gluten-related disorders.…”