Because of a food additive, called E551 or silica dioxide, certain foods promote the development of celiac disease according to a study published in the journal “Environmental Health Perspectives”.
Research has demonstrated that the additive E551 reduces tolerance to dietary proteins and increases the risk of celiac disease linked to gluten ingestion. Pioneering work, carried out by researchers from the National Research Institute for Agriculture, Food and the Environment (INRAE) in collaboration with McMaster University in Canada, representing a major advance in the study of this food additive. And for good reason, the latter is present in many consumer products.
Why use the E551 additive?
Why is this additive used so much in the food industry? This is because it serves as an anti-caking agent in dry or powdered foods. It is found, for example, in soups, spices, cereal-based infant formulas, instant coffees, chocolate products and even freeze-dried pasta. According to the study, 2,600 products are affected worldwide.
If manufacturers love it, it is because it prevents the formation of lumps, preserves the taste, texture and stability of foods. It is also widely used in food processing, without this being mentioned in the list of ingredients. The consumer therefore eats it, without knowing it. As a result, he is exposed to it daily, although in low doses.
It is this chronic exposure to E551 that the study analyzes. Research supports the hypothesis that the additive “could act as a component favoring the development of celiac-dependent gluten intolerance in genetically susceptible individuals”.
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Gluten intolerance
As a reminder, celiac disease is an autoimmune disease linked to the ingestion of gluten (protein contained in several cereals such as rye, oats, wheat, barley and their derivatives) in people with a susceptibility genetic. It is characterized by inflammation of the intestine, abdominal pain, diarrhea and can cause weight loss, as well as deficiencies in affected individuals.
