A common food additive, xanthan gum, found in products ranging from ice cream and sauces to salads and gluten-free baked goods, may contribute to inflammation in the gut that is associated with an increased risk of colon cancer, according to a recent study.
Xanthan gum, a stabilizer used since the 1960s to thicken liquids and prevent ingredient separation, has been increasingly scrutinized for potential health impacts.
A study conducted by researchers in Brazil examined the effects of xanthan gum on rats. The rodents were fed diets containing varying doses of the additive, with some levels comparable to those consumed by humans on a typical gluten-free diet. After 10 weeks, researchers analyzed gut tissues and found inflammation in rats that consumed any dose of xanthan gum. Additionally, an increase in immune system cells was observed, suggesting the body detected the additive as a threat.
In rats that received the highest doses, a significant increase in the bacteria Elusimicrobiota was noted, though its specific health implications remain unclear. Researchers suggested that xanthan gum might irritate the gut lining, potentially damaging the gut barrier and allowing microbes to enter tissues or the bloodstream.
Gut inflammation is a known factor in various health disorders, including irritable bowel syndrome and colon cancer, as it can lead to cell mutations that promote cancer development. The study's findings come at a time when colon cancer diagnoses are rising among younger populations, with ultra-processed foods containing additives like xanthan gum being partially blamed.
Xanthan gum is particularly prevalent in gluten-free products, as it serves as a thickening agent for consumers seeking to reduce gluten intake. Approximately a quarter of Americans report a desire to eat less gluten.
The study, published in PLOS One, also corroborated earlier suggestions linking xanthan gum to necrotizing enterocolitis, a serious condition where intestinal tissue dies, primarily affecting premature newborns. In 2011, the U.S. Food and Drug Administration (FDA) issued a warning regarding a xanthan gum-based thickener used in infant formula after it was associated with cases of this condition, including fatalities.
While the study's findings in rats indicate a potential health risk, the researchers emphasized the need for further translational research to determine if xanthan gum has the same effects in humans. The study was not conducted on people, and it remains unclear why the additive caused inflammation in the rodents.