Studie
Update of the scoping review of research on gastrointestinal effects of selected emulsifiers, stabilisers, and thickeners
This scoping review was commissioned by the Norwegian Food Safety Authority. The aim was to update a previous scoping review of research literature on the effects of emulsifiers, stabilisers and thickeners (EST) on the gastrointestinal (GI) tract, specifically agar (E 406), sodium alginate (E 401), carrageenan (E 407), processed Eucheuma seaweed (E 407a), sodium carboxymethyl cellulose (E 466), gellan gum (E 418), guar gum (E 412), and xanthan gum (E 415). The effects could be beneficial, adverse or neutral. A scoping review contrasts with a safety evaluation that consists of assessment of biological and chemical properties, potential toxicity of any organ, and dietary exposure estimates. It does not report on measures of the strength of the relationship between EST exposures and effects on the GI tract.
Publisert
Eiere
Mattilsynet og Miljødirektoratet
Utfører
Vitenskapskomiteen for mat og miljø