KEY INTERVIEW: Carrageenan Fights Back As Study Confirms Its Safety in Food Use

15 Feb 2016 --- Carrageenan is a natural, seaweed-based emulsifier and stabilizer that has been used in processing foods for over 100 years. In the recent past, carrageenan has been a key ingredient in processed foods from sandwich meats to dairy-based foods. Its use is most popular in yoghurts, milk and ice cream. However, scientific studies suggesting that carrageenan is toxic to the immune system and digestive tract, and a potential carcinogen have meant that food manufacturers have reformulated many of their products in order to eliminate the stabilizer and reassure consumers that there are no risks in consuming their products.

The analysis, funded by FMC, was submitted by Dr Weiner, a board certified toxicologist, Fellow of the Academy of Toxicological Sciences and president of TOXpertise, LLC, calls particular attention to at least 12 in vitro carrageenan studies using human colon cells, identified as NCM460 cells. Conclusions drawn from these studies are based on the assumption that these cells were typical of normal human colon cells.

However, as early as 2007, INCELL, the provider of the NCM460 cells, reported significant abnormalities in this cell line, including similarities to tumor cells.

Whilst the reported dangers of carrageenan have been widely dismissed, in many cases the damage has been done, and usage of carrageenan has declined.

The Weiner paper in Food and Chemical Toxicology examined published studies on carrageenan safety and identified numerous errors in the way carrageenan research has been conducted. Many of these errors were contrary to more modern research criteria established under guidelines identified as Good Laboratory Practices (GLP). In addition to the faulty colon cells used in cellular testing, there were numerous instances where testing materials were not clearly identified as to their source, potential for contamination and other factors that can influence conclusions.

“We found, when we analysed past studies, that there were a lot of misinterpreted results and some studies were carried out in a flawed manner. As such, we sought to evaluate the proper way to conduct studies according to Good Laboratory Practices (GLP), which these studies did not use. For example, there were a lot of questions around test sample identity, so the studies in question used poligeenan, which is often confused with carrageenan but it has a different toxicity and is not permitted under GLP studies considered to use carrageenan as the test sample,” she explained.

Poligeenan is never used in food and can cause severe gastrointestinal problems and even tumors at high doses, when given orally. Carrageenan consumed the way we use it in food does not cause these problems in humans or animals, even in large quantities or ‘dose’ levels. Thus, mis-identification of samples is a concern in many carrageenan research studies.

“Furthermore, the study design was flawed in that carrageenan was given via a different route, which means that it invoked the wrong kind of exposure and this gives the wrong result. For example, carrageenan is not absorbed by the body, so injecting it directly into the bloodstream does not represent a true response from the sample.”

Weiner continued: “Another flaw is that the compound molecule was sometimes submerged in water. However, carrageenan only binds to protein, which imparts its functionality. By testing it in water, this exposure is not analogous to human exposure, where the protein is key in stabilizing a formulation or product.”

“It has been widely reported that the carrageenan studies were flawed, but we’re hoping that this paper will highlight some of the misinterpreted studies so that consumers are reassured and food companies continue to use carrageenan as an additive. A more recent study, carried out in piglets as a model for human babies, found that carrageenan used in infant formula is safe. The study, carried out for the World Health Organisation in response to questions raised by available studies, has been accepted by JECFA and carrageenan is approved for use in infant products. It is this kind of work that will help the cause of carrageenan,” says Weiner.

FMC is one of the world’s leading suppliers of carrageenan. It has welcomed the report and its findings, which supports its cause. Ravi Annavarapu, Global Platform Director at FMC Health and Nutrition, told FoodIngredientsFirst “We’ve witnessed food manufacturers promise consumers to reformulate away from additives, including carrageenan, based on unwarranted fears. In almost every case where carrageenan is the additive of concern, the manufacturers acknowledge carrageenan safety when announcing a reformulating decision.”

“It would be wonderful if consumers recognized research conducted under Good Laboratory Practices and independent reviews from people like the Joint Expert Committee on Food Additives as proof of carrageenan safety,” he said. “It would be wonderful if consumers knew that the carrageenan in their ice cream contains nothing that isn’t in the red seaweed used by different cultures for more than a century. All we can do is continue to make that information available to consumers who want to make educated choices validated by real science.”

For FMC, getting the right information into the public arena is vital. It has seen sales of carrageenan dip, even among customers who are fully aware that the substance carries no danger and they recognise the value of its properties.

“The industry as a whole has lost customers who, despite publicly expressing their beliefs that carrageenan is safe, decided to reformulate in response to unwarranted consumer concerns,” says Annavarapu. “There are also some cases where customers have considered reformulation without carrageenan but have not yet found suitable replacements. Carrageenan has a unique set of properties that make it an ideal stabilizer and emulsifier in many foods and beverages. In addition, carrageenan is one of the few stabilizers approved for use in infant formula.

Carrageenan remains a popular stabilizer because it is safe and does not alter taste or color in foods. In addition, some companies prefer carrageenan because it is made by a simple extraction method from plants, while some other potentially suitable ingredients are made by methods sometimes called “synthetic biology” – methods some companies do not support.

“Carrageenan is one of nature’s perfect stabilizers. We believe that its properties and advantages will continue to make it a safe and efficient choice for the industry. And we are confident that the science supports this,” concludes Annavarapu.

By Kelly Worgan