Study Finds Plant-Based Food Additive Associated With Increased Insulin Resistance

A new study indicates that carrageenan, a food additive derived from red seaweed, may pose health risks, particularly for overweight individuals. The study reveals that consumption of carrageenan is linked to increased insulin resistance and inflammation. Researchers found that overweight participants exposed to carrageenan showed lower insulin sensitivity and higher levels of inflammation markers compared to those who did not consume the additive.

The research, published in BMC Medicine, was a controlled trial involving 20 healthy young males who were given either 250 mg of carrageenan or a placebo twice daily for two weeks. Although overall insulin sensitivity did not significantly differ among all participants, it was noted that overweight individuals experienced negative effects from carrageenan exposure, including lower insulin sensitivity, increased brain inflammation, and elevated inflammatory markers.

Moreover, carrageenan was associated with increased intestinal permeability, meaning substances could more easily enter the bloodstream from the digestive system. The study also indicated that immune cells were activated, increasing the release of pro-inflammatory proteins from white blood cells due to carrageenan. Researchers emphasized the need for more research to understand the long-term health effects of carrageenan and similar food additives, especially for populations at risk for Type 2 diabetes.

Carrageenan is commonly found in processed foods, dairy products, and plant-based milks. To avoid it, registered dietitian Stephanie Schiff advises sticking to whole foods that are as close to their natural state as possible. She mentioned that if a food contains unfamiliar or hard-to-pronounce ingredients, it is likely processed and may contain carrageenan. Although the U. S. FDA approves carrageenan, it offers no nutritional benefits.

Schiff further suggests a whole-food, plant-based diet to avoid carrageenan and unhealthy additives, recommending alternatives such as gellan, locust bean, guar, and xanthan gums that do not carry the same health risks. She notes that simply purchasing organic products does not guarantee they are free from carrageenan. The typical diet in the West may include 250 mg to 2-4 g of carrageenan daily, and it's noted that it is the fourth most commonly consumed food additive among pediatric patients with Crohn’s disease.

Despite the opposition from the National Organic Standards Board, the USDA allows carrageenan in organic food. Schiff also pointed out other food additives of concern, including sodium nitrite, which is linked to cancer risk; high-fructose corn syrup, associated with obesity and diabetes; trans fats, which increase the risk of heart disease; and monosodium glutamate (MSG), known to cause reactions in sensitive individuals.

The study urges awareness about the potential health consequences of carrageenan and calls for more research into food additives that may seem harmless but could contribute to significant health issues. 

https://www.theepochtimes.com/health/study-finds-plant-based-food-additive-associated-with-increased-insulin-resistance-5768322?utm_source=partner&utm_campaign=ZeroHedge&src_src=partner&src_cmp=ZeroHedge