Emulsifiers, stabilisers, and thickeners -- effects on the gastrointestinal tract

This scoping review is commissioned by the Norwegian Food Safety Authority.

These additives belong to the group of emulsifiers, stabilisers, and thickeners (EST), which all are additives that can affect the consistency of food in several different ways.

Background

Following the publication of studies showing that certain ESTs may have potential negative effects on the gastrointestinal tract, concern has been expressed over the use of some of these additives.

Some Norwegian food manufacturers have reduced the use of carrageenan and replaced it with agar.

Assignment

VKM is requested to:

• Map various studies’ hypotheses about which effects alginate (E 401), agar (E 406), carrageenan (E407), processed Eucheuma seaweed (E 407a), guar gum (E 412), xanthan gum (E 415), gellan gum (E 418), and sodium carboxymethyl cellulose (E 466) may have on the gastrointestinal tract.

• Map the variants of the substances which have been used in the studies, and include whether the substances examined are approved as additives, and whether the test substance was administrated as a pure substance or in food, an overview of the amounts that have been tested and an overview of the effects on the digestive tract that have been studied.

• Assess the risk of bias in the studies.

Project group

The members of the project group are all members of VKM’s Panel on Food Additives, Flavourings, Processing Aids, Materials in Contact with Food, and Cosmetics:

Eva Denison, Scientific leader

Monica Andreassen

Ellen Bruzell

Monica Carlsen

Tove Devold

Naouale El Yamani

Berit Granum

Trine Husøy

Camilla Svendsen

Gro Mathisen, VKM Secretariat (Project manager)

Members of the Panel for Food Additives, Flavourings, Processing Aids, Materials in Contact with Food, and Cosmetics will assess and approve the scoping review. The review is due to be published in November 2023.