Xanthan gum can be found almost everywhere. This food additive has thickening, stabilizing and gelling properties and is one of the most widely used additives in the food industry to adjust the consistency of ice cream, yogurt, cakes, sauces and gluten-free pasta. It is also used to prepare drinks for people with dysphagia or difficulty swallowing.
However, a study conducted at Brazil’s Federal University of São Paulo (UNIFESP) has raised an important red flag by demonstrating that in experimental models, chronic intake of xanthan gum causes inflammation in the colon, induces changes in the gut microbiome, and leads to loss of intestinal barrier integrity. In the FAPESP-supported study, rats were chronically fed xanthan gum for 10 weeks.
“This is not to demonize xanthan gum, but rather to highlight the need for investment in translational research in humans. Occasional use of small amounts as an additive may not pose a health risk. The concern is with daily use as an ingredient and the cumulative effects of thickening agents,” explains Alessandra Riccitelli, a nutritionist and speech therapist who conducted the study. This research was described in an article published in the journal Pro Swan.
Riccitelli points out that xanthan gum is receiving more attention from the scientific and clinical community because it is used in the daily diet of children and the elderly with swallowing disorders. However, it is also found in ultra-processed foods, supplements, and protein shakes. “Again, the guidelines set out in the Brazilian National Dietary Guidelines, which recommend avoiding ultra-processed foods and foods with lots of additives, are important,” she says.
She explains that xanthan gum is a biotechnology product obtained from a fermentation process involving the bacterium Xanthomonas Campestris. “This is a plant pathogen that infects a variety of plants in nature and can be observed, for example, when cabbage or kale begins to rot,” she says.
For dysphagia patients who rely on thickeners for food and hydration and cannot tolerate natural alternatives such as cornstarch, the priority is to minimize damage, researchers say. “Based on research findings, we recommend monitoring your gut health and adopting strategies to protect your gut, such as the use of probiotics,” she says.
enterocolitis in premature infants
The findings help explain why xanthan gum has been associated with cases of necrotizing enterocolitis in premature infants in the United States. In 2012, 22 newborns developed enteritis after consuming milk thickened with additives, leading to death of intestinal tissue. At least three infants died. Since then, the U.S. Food and Drug Administration (FDA) has banned its use in premature infants and recommended that its use in infants be completely avoided.
“Until then, the association between xanthan gum and diseases in infants was just a clinical hypothesis or an empirical observation. This study in rats proves a causal relationship: xanthan gum actually causes inflammation,” says UNIFESP Professor Claudia Ohler. (https://bv.fapesp.br/en/pesquisador/3632/claudia-maria-da-penha-oller-do-nascimento) said. The person who coordinated the study.
This study validated a biological model of the metabolic pathways involved in the colonic inflammatory process.
Xanthan gum is reactive, opening the intestinal barrier and changing proteins (claudin-2) It is involved in the regulation of permeability between intestinal cells, triggering an inflammatory cascade. ”
Alessandra Riccitelli, Nutritionist and Speech Pathologist
The processes described in the UNIFESP study support American doctors’ hypotheses about what happens in the immature intestines of premature babies.
Researchers reported that ingestion of this additive induced an inflammatory state characterized by an increased presence of protective cells (lymphocytes) within the intestinal wall. This process was more intense in groups of rodents given medium and high doses of xanthan gum.
Histological analysis confirmed an increased inflammation score, and biochemical testing revealed significant changes in the intestinal barrier.
“This protein (claudin-2) showed higher expression in the intestinal epithelium of animals, indicating a loss of intestinal barrier integrity,” explains Rischiteli.
Additionally, there was an increase in pro-inflammatory markers (cytokines IL-1β and TNF-α), which enhanced the inflammatory response. “In particular, TNF-α is associated with the death of cells lining the intestines (epithelium) and the development of inflammatory diseases,” she says.
Although there were no significant changes in the diversity of gut bacteria (microbiota), chronic consumption of xanthan gum altered the observed microbial balance. For example, the number of bacteria in the microbiota phylum associated with inflammatory conditions increased.
“These changes indicate a state of dysbiosis, even if there are no major changes in the major bacterial groups,” she said.
sauce:
São Paulo Research Foundation (FAPESP)
Reference magazines:
Silva Riccitelli, AB; others. (2026) Xanthan gum intake alters colonic microbiota profile and causes mild colonic inflammation in rats. Pro Swan. DOI: 10.1371/journal.pone.0347232. https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0347232
