Digestive symptoms, abdominal pain, or even bloating are all signs of gluten intolerance. However, this still little-known disorder is often difficult to spot. There celiac disease (or gluten intolerance) is a chronic, autoimmune intestinal disease, linked to gluten ingestion, occurring in people who are generally genetically predisposed. In sick people, after eating foods containing gluten, the immune system produces an abnormal autoimmune reaction that leads to inflammation and damage to the intestinal wall. This can cause disruptions in digestion and poorer assimilation of nutrients by the body.
If gluten intolerance is mainly due to genetic predispositions according to the Health Insurance website, it could also be caused by prolonged exposure to certain chemical substances. This is what observed a study conducted by researchers from INRAE (the National Research Institute for Agriculture, Food and the Environment) in collaboration with McMaster University (Canada) published on February 21, 2024 in the journal Environmental Health Perspectives. As part of this work, scientists questioned the impact of exposure to the food additive E551 on the intestinal immune systemexamining its effect on oral tolerance to dietary proteins.
Food additive: what is the effect of E551 on the intestinal immune system?
L‘food additive E551 (or silica dioxide) is a powder made of nanoparticles (particles less than 100 nanometers), used as an anti-caking agent in more than 2,600 food products worldwide. It is present in many dry or powdered foods such as instant soups, spices, infant formula, soluble coffee, but also freeze-dried pasta. It also has other texturing functions, such as viscosity control and emulsion stabilization.
As part of the study, researchers exposed mice to E551 daily for 3 months, and observed in them a reduction in tolerance to dietary proteins and the promotion of the development of intestinal inflammation, which would prove the beginnings of intolerance. According to scientists, exposure to this additive reduces the number of intestinal immune cells producing anti-inflammatory molecules necessary for food tolerance.
Gluten intolerance: food additive E551 could promote celiac disease
Furthermore, the mice used in this work being genetically predisposed to celiac disease, the researchers determined thatdaily exposure to E551 could worsen characteristic inflammatory signs gluten intolerance.
The scientists in the study insist that this work represents a first step in deciphering the toxic potential of this food additive present in many food products. However, they must continue research to determine its precise effects in humans and work in collaboration with health safety agencies to decide the future of this additive.
Sources:
- Evaluating the Effects of Chronic Oral Exposure to the Food Additive Silicon Dioxide on Oral Tolerance Induction and Food Sensitivities in Mice – Environmental Health Perspectives – February 21, 2024
- The food additive E551 would promote the development of celiac disease – INRAE - February 21, 2024
- Gluten intolerance: definition, causes and contributing factors – Ameli.fr