health. The study found that food additives promote gluten intolerance

Code name: E551. These food additives would promote celiac disease, which is characterized by intolerance to gluten, a study conducted by French researchers from INRAE ​​and Canadian scientists concluded. The results of this study were published last week in the journal Environmental health perspectives.

The E551 additive is known as silica dioxide. It is an anti-caking agent used in many dry or dried foods (soups, condiments, soluble coffee, powdered milk or chocolate, freeze-dried pastes, etc.), but also in confectioneries (chewing gum, candied almonds, candies). …). It is used by manufacturers to prevent the formation of lumps and preserve the taste, texture and consistency of foods.

Daily exposure

In total, it is present in the ingredient lists of more than 2,600 food products sold around the world, and thus the consumer is exposed to it, certainly in low doses, but on a daily basis.

Therefore, the researchers wanted to study the effects of this exposure on the intestinal system. In particular, they showed that in mice exposed daily for three months, E551 reduced tolerance to dietary proteins, such as gluten, thus promoting intestinal inflammation. The researchers concluded that chronic human exposure to the additive could contribute to the development of celiac disease.

Further studies in humans are certainly needed, but this study already constitutes a first serious warning, because the use of the additive E551 in food has so far not posed a health risk.