Food additive E551 promotes gluten intolerance, study finds

It is commonly used in powdered foods to prevent the formation of lumps and French and Canadian researchers have just demonstrated its link with the occurrence of celiac disease.

This food additive is silica dioxide, also known by the code E551. This powder, composed of nanoparticles, is commonly used in powdered foods to prevent the formation of lumps. It can be found for example in spices, milk or chocolate powder, but also soups or freeze-dried coffee. E551 appears on the list of ingredients of more than 2,600 food products around the world, indicates the Research Institute of Agriculture, Food and the Environment (Inrae), February 21, 2024.

However, thanks to tests on mice, researchers from INRAE ​​and McMaster University in Canada have just established that this additive can promote celiac disease, and therefore gluten intolerance. This autoimmune disease manifests itself by inflammation of the intestine and abdominal pain linked to gluten, a protein contained in wheat, barley, or rye. 700,000 people are affected in France, and the frequency of cases is increasing around the world.

Celiac disease is a disease linked to the ingestion of gluten in people with a genetic susceptibility. But in this study, researchers showed that, in mice, daily exposure to E551 for three months reduces tolerance to food proteins such as gluten, and promotes the occurrence of intestinal inflammation. Exposure to this additive reduces the number of immune cells, which in the intestine are responsible for controlling inflammatory reactions and food tolerance. Further studies will be necessary in humans, but this is a first serious warning, because silica dioxide was until now judged to pose no health risk.

A new warning on processed products

Other additives have already been singled out: nitrites, emulsifiers, titanium dioxide, colorings, aspartame, etc. And several studies have already established a link between regular consumption of industrial foods and a higher risk of diabetes, obesity, cancer and even depression. The best advice therefore remains to limit prepared dishes as much as possible when you can cook yourself. This is what the Ministry of Health very officially recommends in its nutrition recommendations. Currently, ultra-processed foods represent between 25 to 60% of the total daily energy intake in developed countries.