A review of animal studies flags the dangers food additives like artificial colorants and sweeteners, emulsifiers, and antimicrobial preservatives can pose to gut health.
Canadian researchers at McMaster University stress that more clinical investigations are needed to investigate these potential effects in humans, particularly for patients with inflammatory bowel diseases.
The researchers underscore the growing prevalence of gastrointestinal disorders rising alongside the increasing use of food additives.
“The current evidence shows that exposure to certain food additives may have detrimental roles on gut health,” says Waliul Khan, an author of the study.
“Since these additives offer no nutritional value, reducing or even avoiding additive-containing foods may be a beneficial choice for consumers, especially those with gut disorders.”
Additives caused changes in gut
The review published in The FASEB Journal summarizes the findings of several animal studies that have reported adverse effects of additives on the gut.
For instance, various artificial food colorants, such as azo dyes and some artificial sweeteners, worsened intestinal inflammation, changed intestinal permeability, and disturbed the gut microbiome in mice.
The study authors point out that this doesn’t necessarily have a similar effect in human guts, warranting more research. Additionally, most studies only examined one isolated food additive, which is not typically how these compounds are consumed in commercially available foods and beverages.
However, the researchers argue there is “enough emerging evidence” to consider critical policy changes. They note that the US FDA and the European Food Safety Authority are cautiously re-evaluating food additives.
For instance, a US ban of Red No.3 dye in food and supplements will go into effect in January 2027. Certain states may introduce extra regulations on synthetic colors.
Processed foods under policy
US regulators have also been exploring policies to limit ultra-processed food (UPF) consumption, partly due to their use of artificial additives. Initiatives being explored include labeling, marketing restrictions, and fiscal measures based on the Nova definition of UPFs.
Still, food industry experts caution for more nuance in the debate around UPFs, telling Nutrition Insight that not all UPFs have the same poor nutritional value.
The McMaster University researchers propose that food manufacturers list the exact amount of each food additive on product labels so that the public can make better-informed decisions while tracking their consumption.
They also suggest updating labels to include warnings, such as those already found on some packaging in the EU.